Best 2 Fougasse Olive Bread Recipes
In the realm of delectable baked goods, few can rival the allure of fougasse, a traditional Provençal bread renowned for its distinctive leaf shape and delectable flavor. Originating in the sun-kissed region of Provence, France, fougasse has captivated taste buds for centuries with its airy texture, golden crust, and a symphony of flavors that dance on the palate. Whether enjoyed as a standalone treat or paired with savory accompaniments, fougasse transcends time and culinary boundaries, offering a taste of rustic charm and Provençal sunshine in every bite. This article presents a curated collection of fougasse recipes, each offering a unique twist on this classic bread. From the traditional fougasse with its simple yet elegant olive topping to creative variations bursting with an array of herbs, cheeses, and sun-dried tomatoes, these recipes cater to every palate and occasion. Embark on a culinary journey through the heart of Provence and discover the art of crafting this iconic bread in your own kitchen. Let the intoxicating aroma of freshly baked fougasse fill your home as you create a taste of Provençal tradition that will leave you and your loved ones spellbound.
Let's cook with our recipes!
FOUGASSE (OLIVE BREAD)
Adapted from a recipe in "Artisan Bread in 5 Minutes a Day." The recipe can easily be doubled.
Provided by DrGaellon
Categories Yeast Breads
Time 3h5m
Yield 2 one lb loaves
Number Of Ingredients 8
Steps:
- In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. 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.).
- Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
- Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. 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. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
- Repeat with remaining dough and remaining olives.
OLIVE FOUGASSE (RUSTIC BREAD) -- ABM
This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts
Provided by Katzen
Categories Breads
Time 2h10m
Yield 2 Flatbreads, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
- Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
- Preheat the oven to 375°F.
- When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.
Tips
- Use a sharp knife to score the top of the dough. This will help the bread to rise evenly and create a beautiful crust.
- If you don't have bread flour, you can use all-purpose flour. However, the bread will not be as chewy.
- To make the bread ahead of time, shape it and let it rise overnight in the refrigerator. In the morning, bake it as directed.
- You can also freeze the baked bread for up to 3 months. To reheat, thaw the bread overnight in the refrigerator or at room temperature for several hours. Then, warm it in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
Conclusion
Fougasse is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, dipping in olive oil, or simply enjoying on its own. With its beautiful shape and chewy texture, fougasse is sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
