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Fougasse : A Delicious Olive Loaf

2014-08-25

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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