Olive fougasse

  • Total Time

    1h 45m
    • Prep Time

      1h 30m
    • Bake Time

      15m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  2. Mix to a soft dough with the oil and water.

  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.

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

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

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

Let's Bake

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Recipe Alternatives

Baguettes

Baguettes

  • Total

    2h 25m
  • Serves

    4
  • Skill

    Easy
  • Diet

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