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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.9
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,711.2 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.0 g

View full nutritional breakdown of Fougasse Bread calories by ingredient
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Fougasse Bread

Submitted by: NELKATA
Fougasse Bread

Introduction

Taken off Food.com and Chef DrGaellon.
Taken off Food.com and Chef DrGaellon.

Number of Servings: 4

Ingredients

    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

Tips

Read more: http://www.food.com/recipe/fougasse-olive-bread-459234#ixzz1fbB3aysk


Directions

1. In a large enough bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon or mixer just until all the flour is incorporated; do not knead.

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 400F

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 4 100 g portions (for easy weighing and tracking)





TAGS:  Snacks |

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