Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Squash puree
Dough
Fougasse
Butter
How it's done
Squash
Cut the squash into approx. 1 cm pieces. Peel the garlic and slice it.
Squash puree
Heat the oil in a non-stick frying pan. Add the squash and garlic, season with salt, stir-fry for about 10 mins., transfer to a measuring jug, add water, purée, leave to cool.
Dough
Put the flour, salt and honey into the bowl of the stand mixer, crumble in the yeast and mix. Cut the butter into pieces, add to the cooled puréed squash, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Fougasse
Roll out the dough into an oval about 5 mm thick on a sheet of baking paper, then transfer it onto a baking tray. Score the dough lengthways down the middle with a dough scraper, then make four diagonal cuts on each side and gently pull apart to make the leaf veins.
Cut slits about 5 cm deep from the outside inwards between the leaf veins.
Brush the dough with a little water, scatter squash seeds over the top. Cover and leave to rise again for approx. 30 mins.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Butter
Heat the butter in a pan until it foams and smells nutty. Pour the butter through a sieve into a bowl, leave to cool. Beat the butter with the whisk attachment of the mixer until it is firm and fluffy. Stir in the fleur de sel, serve with it.
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