Fougasse au comté/romarin

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Fougasse au comté/romarin. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Fougasse au comté/romarin is one of the most favored of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Fougasse au comté/romarin is something that I've loved my whole life.

Many things affect the quality of taste from Fougasse au comté/romarin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fougasse au comté/romarin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fougasse au comté/romarin is 6 parts. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fougasse au comté/romarin estimated approx 20 mn.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Fougasse au comté/romarin using 7 ingredients and 4 steps. Here is how you cook it.

#jaitrouvéleplat
Cette recette est adaptée au programme Weight Watchers

Ingredients and spices that need to be Get to make Fougasse au comté/romarin:

1. 150 gr farine de blé
2. 1/2 CS huile
3. 75 ml eau tiède +/-
4. 1/2 CC sel
5. 10 gr levure fraîche
6. 30 gr comté voir +
7. Romarin

Steps to make to make Fougasse au comté/romarin

1. Au robot :
   Verser dans l’ordre, la levure émiettée (inutile de la diluer dans l’eau), la farine, l’huile, le sel(il ne doit pas être en contact direct avec la levure.
   Ajouter 60 ml d’eau tiède. Pétrir 3 mn en rajoutant de l’eau si nécessaire. La pâte doit être souple.
   Verser dans un saladier. Filmer. Laisser reposer la pâte jusqu’à ce qu’elle double de volume (cela peut prendre entre 1 à 2 h selon la température de la pièce)
2. Dégazer la pâte,puis l’étaler. Ajouter le comté râpé. Rabattre. Étaler légèrement au rouleau à pâtisserie.
3. Déposer sur une plaque munie d’une feuille de papier cuisson. Inciser la pâte en les écartant suffisamment. Couvrir. Laisser à nouveau reposer 40 mn +/-
4. Préchauffer le four à 220° en déposant un bol d’eau sur la grille
   Badigeonner de lait, saupoudrer de romarin.
   Enfourner 20 mn environ à surveiller 🧐

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