Skip to navigation Skip to content
Olive fougasse on a piece of baking parchment with visible cuts in the bread in order to tear and share. Tried & Tested

Olive fougasse

Read reviews
0 stars based on 0 ratings

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 along with a small dish of balsamic vinegar and olive oil.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes :1
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 450g 16 oz Very strong white bread flour (we like Allinson) Very strong white bread flour
  • 15g ½ oz Unrefined golden granulated sugar (we like Billington's) Unrefined golden granulated sugar
  • 10g ½ oz Sea salt plus a little additional for sprinkling
  • 1 1 Easy bake yeast sachet (7g) Easy bake yeast sachet
  • 75ml 2½ fl oz Olive oil plus extra for drizzling
  • 225ml 7⅝ fl oz Warm water
  • 25g 1 oz Olives (green) chopped
  • 15g ½ oz Rosemary leaves chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, sugar, salt and yeast into a bowl.

    Ingredients for this step

  2. Classic mode Step 2

    Mix to a soft dough with the oil and water.

    Ingredients for this step

    • 75ml 2½ fl oz Olive oil plus extra for drizzling
    • 225ml 7⅝ fl oz Warm water
  3. Classic mode Step 3

    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.

    Ingredients for this step

    • 25g 1 oz Olives (green) chopped
    • 15g ½ oz Rosemary leaves chopped
  4. Classic mode Step 4

    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.

  5. Classic mode Step 5

    Cover with the tea towel and prove again for no longer than half an hour.

  6. Classic mode Step 6

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  7. Classic mode Step 7

    Drizzle a little olive oil and sprinkle a little sea salt over the dough and bake for about 15 minutes until golden

    Ingredients for this step

    • 75ml 2½ fl oz Olive oil plus extra for drizzling
    • Rosemary