Fougasse Bread
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
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 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)
