Fouée tourangelle au rillette

Name: Fouée tourangelle au rillette
Total time: 180 min
Yield: Serves 6
Cuisine: Loire Valley
Ingredients: 500 g (4 cups) bread flour; 10 g (2 tsp) salt; 10 g (2 tsp) sugar; 10 g fresh yeast; 300 ml (1¼ cups) lukewarm water; 2 tbsp olive oil; 400 g (14 oz) Le Mans rillettes (for filling)

Touraine puffed flatbreads with rillettes

⏱ 180 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)bread flour
10 gsalt
10 gsugar
10 gfresh yeast
300 ml (1¼ cups)warm water
2 tbspolive oil
400 g (14 oz)Le Mans rillettesfor filling

500 g (18 oz) bread flour
10 g salt
10 g sugar
10 g fresh yeast
300 ml (1¼ cups) warm water
2 tbsp olive oil
400 g (14 oz) Le Mans rillettes for filling

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Pizza stone or baking sheet

Oven thermometer

Digital kitchen scale

Chef’s knife

1 bowl scraper

03 — Method

Dissolve the yeast in the warm water with the sugar.Making it from scratch? See bread & sourdough — rises 2 to 12 h
Mix the flour and salt, make a well and pour in the yeast water and oil.
Knead for 10 minutes until smooth and elastic.
Let rise for 1½ hours in a warm place, covered with a cloth.
Punch down, divide into 80 g (3 oz) balls and roll into thin rounds.
Preheat the oven to 280°C (535°F) with a stone or baking sheet inside.
Bake the rounds for 3–4 minutes: they puff up like balloons.
Split the fouées while still hot, fill with rillettes and serve at once.