{"id":5242,"date":"2023-10-27T10:43:04","date_gmt":"2023-10-27T10:43:04","guid":{"rendered":"https:\/\/b2b.revogan.be\/2023\/10\/27\/fougasse-aux-olives-et-au-romarin\/"},"modified":"2024-03-07T10:44:00","modified_gmt":"2024-03-07T10:44:00","slug":"fougasse-aux-olives-et-au-romarin","status":"publish","type":"post","link":"https:\/\/b2b.revogan.be\/fr\/fougasse-aux-olives-et-au-romarin\/","title":{"rendered":"Fougasse aux olives et au romarin"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]La fougasse est un pain tress\u00e9 plat traditionnel du sud de la France. Vous pouvez assaisonner une fougasse \u00e0 votre guise : avec des olives, des herbes ou des anchois. Nous aimerions partager avec vous cette suggestion simple mais d\u00e9licieuse : fougasse au poivre vert, aux olives et au romarin.<\/strong>[\/vc_column_text][vc_column_text]Cette fougasse sans gluten ni lactose est fabriqu\u00e9e \u00e0 partir de farine de riz. Cette farine est tr\u00e8s digeste, naturellement sans gluten et facile \u00e0 utiliser. Vous pouvez choisir entre la farine compl\u00e8te, la farine semi-compl\u00e8te et la farine de riz blanc. Plus la farine est compl\u00e8te, plus le pain est ferme, mais elle peut provoquer un arri\u00e8re-go\u00fbt amer. La farine de riz blanc, quant \u00e0 elle, a un go\u00fbt tr\u00e8s neutre, mais elle ne suffit pas pour faire un pain (le pain se d\u00e9sagr\u00e9gerait). Pour cette recette, nous recommandons donc de m\u00e9langer la farine de riz compl\u00e8te \u00e0 la farine de riz blanche.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=\u00a0\u00bbfrankruhl darkgreen\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/h2>\n

[\/vc_column_text][vc_column_text]<\/p>\n

    \n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre roux<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de levure de boulangerie s\u00e9ch\u00e9e<\/li>\n
  • 5 cl + 10 cl d’eau ti\u00e8de (environ 40 \u00b0C)<\/li>\n
  • 100 g de farine de riz compl\u00e8te<\/li>\n
  • 50 g de farine de riz blanc<\/li>\n
  • \u00bc de cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n
  • \u00bd cuill\u00e8re \u00e0 caf\u00e9 de flocons de poivre vert s\u00e9ch\u00e9<\/li>\n
  • \u00be de cuill\u00e8re \u00e0 caf\u00e9 d’huile d’olive<\/li>\n
  • 10 olives noires d\u00e9noyaut\u00e9es<\/li>\n
  • quelques brins de romarin<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=\u00a0\u00bbfrankruhl darkgreen\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/h2>\n

    [\/vc_column_text][vc_column_text]<\/p>\n

      \n
    • M\u00e9langer le sucre, la levure et 5 cl d’eau ti\u00e8de dans un bol. Laisser le m\u00e9lange lever dans le bol, dans un endroit chaud, jusqu’\u00e0 ce qu’il devienne mousseux et qu’il ait doubl\u00e9 de volume.<\/li>\n<\/ul>\n
        \n
      • Pendant ce temps, m\u00e9langer la farine de riz blanc, la farine de riz complet et le sel dans un saladier. Ajouter l’huile d’olive et le poivre vert (que vous aurez pr\u00e9alablement broy\u00e9 dans un mortier). M\u00e9langer grossi\u00e8rement et ajouter le contenu au bol de levure.<\/li>\n<\/ul>\n
          \n
        • Verser les 10 cl d’eau ti\u00e8de en remuant bien. L’eau doit \u00eatre compl\u00e8tement absorb\u00e9e par la p\u00e2te. La p\u00e2te doit \u00eatre bien lisse, homog\u00e8ne et couler de votre batteur comme un ruban.<\/li>\n<\/ul>\n
            \n
          • R\u00e9partir la p\u00e2te dans un plat \u00e0 four ovale tapiss\u00e9 de papier sulfuris\u00e9. Laisser lever pendant environ 1 heure \u00e0 une source de chaleur mod\u00e9r\u00e9e (sur un radiateur en hiver, ou sur un rebord de fen\u00eatre ensoleill\u00e9 en \u00e9t\u00e9, par exemple). Le volume de la p\u00e2te doit doubler.<\/li>\n<\/ul>\n
              \n
            • Pr\u00e9chauffer le four \u00e0 150\u00b0C. La p\u00e2te est trop humide pour \u00eatre p\u00e9trie, mais vous pouvez y faire des alv\u00e9oles avec vos doigts. R\u00e9partir les olives noires sur la fougasse et parsemer de brins de romarin.<\/li>\n<\/ul>\n
                \n
              • Glisser un plat de cuisson rempli d’eau dans le four. Mettre la fougasse au four et cuire pendant 30 \u00e0 35 minutes.<\/li>\n<\/ul>\n
                  \n
                • Laissez la fougasse refroidir sur une grille apr\u00e8s l’avoir sortie du four.<\/li>\n<\/ul>\n

                  [\/vc_column_text][vc_single_image image=\u00a0\u00bb558″ img_size=\u00a0\u00bbfull\u00a0\u00bb][vc_column_text]Conseil<\/strong>: la fougasse est meilleure lorsqu’elle est servie ti\u00e8de, accompagn\u00e9e d’une salade ou d’oignons saut\u00e9s \u00e0 l’huile d’olive.<\/p>\n

                  Source :
                  \nlivre\u00ab\u00a0Pains et brioches sans gluten\u00a0\u00bb<\/em> (Alice et Laure Laffont, Jean Pommier, Annie Rapaport), \u00e9ditions La Plage.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

                  La fougasse est un pain tress\u00e9 plat traditionnel du sud de la France. Vous pouvez assaisonner une fougasse \u00e0 votre guise : avec des olives, des herbes ou des anchois.<\/p>\n","protected":false},"author":1,"featured_media":4511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[85,86],"tags":[],"class_list":["post-5242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-sans-gluten"],"yoast_head":"\nFougasse aux olives et au romarin - Dat jij kan genieten van voeding is onze zorg.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.revogan.be\/fr\/fougasse-aux-olives-et-au-romarin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fougasse aux olives et au romarin - Dat jij kan genieten van voeding is onze zorg.\" \/>\n<meta property=\"og:description\" content=\"La fougasse est un pain tress\u00e9 plat traditionnel du sud de la France. 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