I have a lot of basil already. I put my seeds by mid-March, and we have been eaten a lot in salads, stews, pasta and bread.....
The original recipe is from My European Cakes He made it with zucchini and other vegetable....Now, I'm doing with what I have at home
Fougasse with olives and pesto
330 gr of semi-strength or low-strength flour (between 11% to 12% in protein)
90 gr of mashed potatoes without water
5 gr of fine table salt
5 g of sugar
15 grams of fresh baker's yeast or 5 grams of dry baker's yeast
200 gr of cold water
2 tablespoons of sourdough starter (optional)
Pesto without nuts
Fresh basil leaves
2 garlic clove
30 grams parmigiano cheese grated
Peel the potatoes and boil until tender. Drain the water and make a puree. Cool and reserve
To make the dough, we place the flour, salt, puree and water and mix for a couple of minutes at medium / low speed until integrated. For the autolysis let it rest of 20/30 minutes.
Add the sourdough starter, crumbled yeast and sugar and knead on medium speed for about 8 minutes. We will see that the dough is sticky, nothing happens is fine
Grease a bowl with oil and put the dough inside. We grease the fingertips and give tension to the dough by putting the outer part towards the center (4 sides). Cover with plastic film and leave to ferment for approximately 1 hour (24ºC) or until it doubles its volume.
Once fermented, we dump the dough on a tray with baking paper and with the fingertips oiled. Place olives as you want.
Let the dough rest for 20 minutes to relax the gluten and carry out a second light fermentation.
Preheat the oven to 220ºC and place a pot with water to generate humidity. Bake about 10 minutes, and take it out to distribute the pesto. Place the Fougasse in the oven again until is golden (15 more minutes) ENJOY!!