Fougasse : A Delicious Olive Loaf2014-08-25
- Prep Time : 35m
- Cook Time : 35m
- Ready In : 1:20 h
The French version of the Italian Focaccia bread.
- 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
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.
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.
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
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
MAKES FOUR SMALL LOAVES