Olive fougasses (XL Dough Hook)
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33 rates
Preparation : 15 min
Cooking : 15 min
Total time : 2 h Rest : 1 h 30
2 fougasses
500 g bread flour
3 tsp of fresh baker's yeast
2 tsp salt
100 ml olive oil
300 ml cold water
200 g black olives
4 tsp olive oil
2 tbsp rock salt
2 bunches fresh thyme
Associated products
Tips
The result may vary depending on the flour used. To make a variation of this fougasse, spread 300g of anchoïade (anchovy paste) on half of the dough and fold it so that the paste is enclosed. Remove the thyme and the rock salt.
RECIPE STEPS
1
Put the ingredients into the metal bowl.
Run the program.
- 500 g bread flour
- 2 tsp salt
- 100 ml olive oil
- 300 ml cold water
- 3 tsp of fresh baker's yeast
XL Dough hook
04:00 / 13 /
2
Transfer the dough to an oiled dish and cover with cling film.
Leave to rise for 1 hour.
3
Gently fold the dough over twice with floured hands and cover with a damp cloth.
Leave to rise for another 30 minutes.
4
Meanwhile, preheat your oven to 240°C.
5
Gently lift the dough out of the dish and place it onto a baking tray lined with baking paper.
Take care not to squash the air bubbles.
6
Spread the dough with the palm of your hands.
Flatten it with your fingertips (the dough should be about 1 cm thick) then separate it in half.
7
Wash and strip the thyme leaves from the stalk. Pit the olives.
Scatter the olives and thyme over half the surface of each fougasse.
- 200 g black olives
- 2 bunches fresh thyme
8
Fold the other half over the top to enclose the fillings.
Brush with the olive oil and sprinkle over rock salt.
- 4 tsp olive oil
- 2 tbsp rock salt
9
Bake for 15 to 20 minutes.
Serve warm or cold.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
