Fougas with tomatoes and cheese » Culinary recipes of dishes with photos. home cuisine

Toppings:
Garlic 3 cloves
Provence herbs 10 g
Parmesan cheese 50 g
Tomatoes 3 pcs.
Salt 5 g.

Method of cooking:
To prepare the dough, we will need flour, yeast, warm water, olive oil, and salt.

Dissolve the yeast in 50 ml of warm water.

Sift the flour. Pour in the yeast mixture. Knead the dough by adding the remaining warm water and olive oil.

Leave the dough to ferment for an hour in a warm place.

Divide the dough into 3 parts. Download in a ball. Let the dough stand for 20 minutes.

Prepare the filling: tomatoes, cheese, Provencal herbs, garlic, large salt. Heat the oven to 220°C with a tray.

Roll out each piece of dough with a rolling pin into a circle.

Sprinkle the dough with coarse salt and Provencal herbs.

Put the filling: chopped tomatoes, grated cheese, blanched garlic cloves, leaving a place for joining the seam.

Cover with the other edge of the dough. Fasten the edge, turn the seam down.

Make 3 cuts, stretch the dough so that the filling is visible. Grease the bread with olive oil. Place on parchment paper. Let stand in the heat for another 20 minutes.

Transfer with paper to a hot oven on a baking sheet. Bake for 15 minutes until golden.

Take out the bread. Cool down.