Fougasse BreadSubmitted by: NELKATA
IntroductionTaken off Food.com and Chef DrGaellon.
Taken off Food.com and Chef DrGaellon.
1/2 (7 g) packet dry active yeast
1 tsp salt
3/4 tsp sugar
1 tbsp olive oil
3/4 cup very warm water
1 3/4 cups flour
10 large olives (pitted and halved or quartered)
1/2 tbsp olive oil for brushing
Read more: http://www.food.com/recipe/fougasse-olive-bread-459234#ixzz1fbB3aysk
2. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
3. Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
4. Form the dough into a ball, then flatten to about 1 cm thickness on a heavily-floured work surface.
5. Sprinkle with the olives, then roll up. Form into a ring, a ball and then into a flat oval.
6. If you wish, cut the dough into several pieces. I cut it into 4 or 5. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil.
7. Let rest at room temperature for 20 minutes.
Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door.
8. Bake 20-25 minutes, until puffy and golden brown.
Serving Size: makes 400 g which I divide into five 80 g portions.