Bread Recipes

    Fougasse with olives and rosemary

    August 12, 2016
    fougasse olive rosemary

    The fougasse is one of my favourite breads after the baguette. I love its olive oil taste and soft texture plus all the bits that add to its flavour: olives, cheese, anchovies, herbs, etc. I cannot resist eating it as soon as I out of the bakery. My first ever attempt to make one at home, was not really a success as I over baked the flatbread which ended up too dry. One day I discussed it with Mayumi and we decided to make another together: a fougasse with olives and rosemary. This time, I ended up just shaping mine! Mayumi worked again a night shift and had prepared the dough at her work kitchen…The baking at home was a success and we devoured them in no time!

    Even if you are a first-timer with bread this recipe is quite easy and the dough does not take too long to rise. The fougasse perfect for dips and “aperitivo” time as it is. You’ll almost feel like you’re in Provence!

    fougasse-9464

    Mayumi playing with the dough

    fougasse-9423

    fougasse dough

    fougasse dough

    Mimi’s Recipe

    Fougasse
    Yields 4
    Print
    Prep Time
    45 min
    Cook Time
    15 min
    Total Time
    1 hr
    Prep Time
    45 min
    Cook Time
    15 min
    Total Time
    1 hr
    Ingredients
    1. 500g strong flour
    2. 5g fresh yeast
    3. 70ml olive oil
    4. 10g salt
    5. 260ml water lukewarm water
    6. 50g of olives (kalamata) cut in small cubes
    7. 10g of rosemary
    Instructions
    1. Mix the fresh yeast with lukewarm water.
    2. In a large bowl, put the strong flour and salt then pour the mixture of water and yeast together with olive oil. Mix with your hands for 3-5 min, add the black olives and rosemary and finish kneading.
    3. Let the dough rest in the bowl covered with a wet cloth or cling film for 15 min.
    4. Split the dough in 4 equal balls (200 g each), then roll each one with your hands (on a lightly floured surface) to make an oval shape and let them rest for another 15-20 min. Make 5 cuts to get a leaf shape (slightly open up the cuts to avoid the dough filling them during baking).
    5. Preheat the oven to 240°C / 460°F and bake the fougasses for 15-18 min depending of your oven. Throw 1/2 cup of water at the bottom of the oven to create some steam at the very beginning of the baking time.
    6. The fougasses should be golden and soft.
    7. Once the fougasses are out of the oven, brush with olive oil and sprinkle with salt flakes to finish.
    Little berries & co http://littleberriesandco.com/

    fougasse olive rosemary

    fougasse olive rosemary

    Props

    Compostable baking paper by If you care / white cup and brush are Mayumi’s.

     

    Have a good weekend!

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