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Olive Fougasse

Recipe Submitted By: bakingmad

Some breads are torn rather than sliced. Fougasse are often passed around the table with each person tearing off the desired quantity. Make it for a starter to share by offering with a small dish of balsamic and olive oil.

Preparation Time	10 minutes
Baking Time	15 minutes
Portions	1
Skill Level	Easy
Average Rating

Olive Fougasse Ingredients

450 grams	Very Strong White Bread Flour (Allinson)
15 grams	Golden Granulated Sugar (Billington's)
10 grams	Salt plus additional sea salt for sprinkling
1 sachet	Easy Bake Yeast (Allinson) 1 x 7g sachet
75 ml	Olive Oil plus additional fpr drizzling
225 ml	Water warm
15 grams	Olives green, chopped
15 grams	Fresh Rosemary chopped

This recipe uses

How to make Olive Fougasse

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour, sugar, salt and yeast into a bowl
Mix to a soft dough with the oil and water
Turn onto a floured surface and knead for 10 minutes, adding and incorporating the olives and rosemary as you knead. Cover the bowl with a damp tea towel and leave to prove in a warm spot, for 30 minutes to an hour, until doubled in size
Punch down the proven dough and stretch out into an oval on the baking tray. Slash the dough like a leaf pattern and stretch open the cuts
Cover with the tea towel and prove for no longer than half an hour
Preheat the oven to 220°C/200°C Fan/ 425°F/Gas Mark 7
Drizzle a little olive oil and sprinkle a little sea salt over the dough oval; bake for about 15 minutes until golden

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