Olive fougasse
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50 rates
Preparation : 15 min
Cooking : 15 min
Total time : 2 h Rest : 1 h 30
1 fougasse
250 g bread flour
0.5 sachet dried yeast
1 tsp salt
50 ml olive oil
150 ml cold water
100 g black olives
2 tsp olive oil
1 tbsp rock salt
1 bunch fresh thyme
Associated products
Tips
The result may vary depending on the flour used. To make a variation of this fougasse, you can spread a layer of 150 g anchovies as you add the olives.
RECIPE STEPS
1
Put the yeast and water into the metal bowl.
Run the program.
- 150 ml cold water
- 0.5 sachet dried yeast
Bread/Brioche
02:00 / 5 /
2
When the program has stopped, open the cap and add the ingredients.
Rerun the program by pressing Auto.
- 1 tsp salt
- 50 ml olive oil
- 250 g bread flour
3
Place the dough in an oiled bowl and cover with oiled clingfilm.
Set aside to rise for 1 hour.
4
Gently fold the dough twice in the bowl and cover with a damp cloth.
Set aside in a warm place to rise for 30 minutes or until it has doubled in size.
5
While the dough is rising for the second time, preheat the oven to 240°C.
6
Line a baking tray and gently place the fougasse dough on top.
Be careful not to knock out the air bubbles.
7
Spread the dough roughly with the palms of the hands.
Flatten the dough with your fingertips until it is about 1cm thick.
8
Wash the thyme and strip the leaves from the stalk. Pit the olives.
Garnish one half of the dough with the olives and thyme leaves.
- 100 g black olives
- 1 bunch fresh thyme
9
Brush the edges with water and fold the other half over to form a type of turnover.
Brush with olive oil, sprinkle with sea salt
- 2 tsp olive oil
- 1 tbsp rock salt
10
Bake for 15 to 20 minutes.
Serve warm or cold.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
this recipe doesn't make sense to me. I'm guessing the ingredients list should read yeast and not baking powder.