For the dough, we use organic wheat flour, organic wheat pre-dough, juicy organic potatoes, and organic durum wheat of the Senatore Capelli variety—a historic durum wheat variety from Italy with particularly digestible properties. Aromatic organic Kalamata and Manzanilla olives and rich organic feta are gently folded into the dough, which is then left to rise for 24 hours. After the dough has rested, we shape the Bio Fougasse in organic durum and bake it at 270 degrees on a hot stone plate. This creates the characteristic crispy crust, which is refined with a hint of rosemary in the last step.
Julius
Brantner
Brothandwerk
