Fougasse Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 (7 g) packet dry active yeast1 tsp salt3/4 tsp sugar1 tbsp olive oil3/4 cup very warm water1 3/4 cups flour10 large olives (pitted and halved or quartered)1/2 tbsp olive oil for brushing
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 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 4 100 g portions (for easy weighing and tracking)
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 4 100 g portions (for easy weighing and tracking)
Nutritional Info 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
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