Olive fougasse
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7 rates
Preparation : 15 min
Cooking : 20 min
Total time : 2 h 50 Rest : 2 h 15
Equipment
Baker's blade
4 people
16 g of fresh baker's yeast
340 g of strong bread flour
50 ml olive oil
1 tsp of salt
50 g of black olive
1 tsp of rock salt
1 pinch of oregano
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Crumble the fresh baker's yeast into the metal bowl and add 200 ml of lukewarm water. Run the rogramme.
The programme will stop after a minute.
- 16 g of fresh baker's yeast
Bread/Brioche
02:00 / 5 /
2
Add the flour, olive oil and salt then press Auto to finish the programme.
- 340 g of strong bread flour
- 1 tsp of salt
- 50 ml olive oil
3
Remove the dough from the metal bowl and roll into a ball.
Place it into a deep dish, cover with a damp cloth and leave it at room temperature (and away from draughts) for 2 hours to double in volume.
4
Divide the ball into 4 pieces and knock out the gas by kneading them lightly on a floured work surface. Flatten them by hand to a thickness of about 1 cm.
5
Score the dough with a grignette (baker's blade) or a very sharp knife. Use your fingers to stretch and widen the holes where you have cut.
Leave the fougasse to rest under a dry cloth for 15 minutes at room temperature.
6
Preheat your oven to 200°C.
Arrange the olives on top of the fougasse and drizzle over the olive oil. Sprinkle over the dried oregano and sea salt.
- 50 g of black olive
- 1 tsp of rock salt
- 1 pinch of oregano
7
Transfer the fougasse onto the baking tray (covered with baking paper) and bake for 25 to 30 minutes.
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