D\u00e9layer la levure dans l’eau, puis ajouter l’huile. Ajouter la farine et former une boule. Couvrir et laisser lever.<\/p>\n
Lorsque la p\u00e2te a doubl\u00e9 de volume, d\u00e9gazer la boule de p\u00e2te, aplatir, ajouter la garniture puis rouler.<\/p>\n
Former un escargot, aplatir \u00e0 nouveau et laisser reposer sur le plat de cuisson, maximum 2 heures.<\/p>\n
Au bout de ce temps, pr\u00e9chauffer le four \u00e0 210\u00b0C. Badigeonner la fougasse d’huile d’olive et enfourner pour 10 \u00e0 15 min.<\/p>\n
C’est moelleux et r\u00e9confortant \u00e0 la fois \ud83d\ude42<\/p>\n
All starting with Bobby (my leaven). I decreed that he would not be the one who decides for days with or without bread. So I bought freeze-dried baker’s yeast. But as I love sourdough bread, I only do that … So I have baker’s yeast.<\/em> I took the car, I left, I came back, I took the debit card, I left, I drove calmly at 50 km\/h, and finally I ran … After two supermarkets and a mall, no battery matched my Titine ! Welcome to Province.<\/em> After a ball of pasta and frozen-to-saddness spinach, I looked at the beautiful blue sky. I thought of cicadas, the sun, and then a recipe with olive oil. Welcome to the Southen province.<\/em><\/p>\n That’s how and why I took 5 min, for me and those I love, to prepare a pizza dough. Then I left it, warmly wrapped, near the radiator. And it was gone again!<\/em> Mix the yeast in the water and add the oil. Add the flour and form a dough. Cover and let rise.<\/em><\/p>\n When the dough has doubled in volume, degas the dough ball, flatten, add the filling and roll.<\/em><\/p>\n Form a snail shell, flatten again and let stand on the baking dish, maximum 2 hours.<\/em><\/p>\n Then, preheat the oven to 210 \u00b0 C. Brush the fougasse with olive oil and bake for 10 to 15 minutes.<\/em><\/p>\n It’s mellow and comforting at the same time \ud83d\ude42<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" >>> Prendre le temps de faire une p\u00e2te \u00e0 pizza, c’est lutter contre la procrastination. Tout \u00e0 commencer avec Bobby (mon levain). J’ai d\u00e9cr\u00e9t\u00e9 qu’il ne serait pas d\u00e9cisionnaire des jours avec ou sans pain. J’ai donc achet\u00e9 de la levure de boulanger lyophilis\u00e9e. Mais comme j’adore le pain au levain, je ne fais que… Poursuivre la lecture Focaccia ou Fougasse au bacon fum\u00e9<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,5],"tags":[39,102,129],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/937"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=937"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/937\/revisions"}],"predecessor-version":[{"id":1329,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/937\/revisions\/1329"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/940"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"naissance-cigale9\"](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2019\/01\/naissance-cigale9.jpg\")
<\/a><\/p>\n>>> To take the time to make a pizza dough is to fight against procrastination<\/em><\/h4>\n
\nThen it turned out that, coincidentally, the day before an apocalyptic day at work, the battery of my motorcycle decided to let me go. Warning sign: At startup in the morning, the battery went out a quarter of a second, resetting the entire dashboard. I was apprehensive when I left in the evening and then at the gas station … last sparks.<\/em><\/p>\n
\nWell, the next day, I was stuck at home, with my PC, my two cell phones, all my chat accounts open (Skype, Teams, Slack, LinkdedIn) and my teams at the other end of the Internet connection. . After forty emails, a dozen phone calls and two meetings, I took a break.<\/em><\/p>\n
\nFor a 3-person dinner, accompanied by crunchy green salad<\/em><\/p>\n\n