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Fougasse : A Delicious Olive Loaf
2014-08-25- Cuisine: French
- Skill Level: Intermediate
Recipe Info
- Prep Time : 35m
- Cook Time : 35m
- Ready In : 1:20 h
The French version of the Italian Focaccia bread.
Ingredients
- 2 teaspoon(s) dry yeast
- 1 teaspoon(s) sugar
- 500 grams white strong flour
- 60 ml olive oil
- 185 grams black pitted olives, chopped (optional)
- 1 handful(s) mixed herbs, chopped, such as oregano, parsley and basil
- 125 mL water
Method
Step 1
Put the yeast, sugar and 125ml warm water in a small bowl and stir until dissolved. Leave in a warm, draught free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume.
Step 2
Sift the flour and two teaspoons salt into a bowl and make a well in the centre. Add the yeast mixture, olive oil and 185ml warm water. Mix to a soft dough and gather into a ball with floured hands. Turn out onto a floured surface and knead for 10 minutes or until smooth. Place the dough in a large, lightly oiled bowl, cover loosely with plastic wrap or damp tea towel and leave in a warm place for 1 hour, or until doubled in size.
Step 3
Punch down the dough and add the olives and herbs, if desired. Knead for one minute. Divide the mixture into four equal portions. Press each portion into a large, oval shape about 1cm thick and make several cuts on either side of each. Lay the dough on a large floured baking trays and cover with plastic wrap and leave to rise for 20 minutes
Step 4
Preheat the oven to 210°C (450°F/Gas 6-7). Bake the fougasse for 35 minute, or until crisp. To make the crust crispy, spray the inside of the oven with water after 15 minutes cooking
Step 5
MAKES FOUR SMALL LOAVES
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