Best 2 Olive Fougasse Rustic Bread Abm Recipes
**Olive Fougasse: A Rustic Bread with a Savory Twist from the South of France**
In the heart of Provence, a region in southeastern France renowned for its sun-kissed landscapes and aromatic cuisine, lies a delectable bread that embodies the essence of rustic charm and Provencal flavors: Olive Fougasse. This traditional bread, pronounced "foo-gas," is a captivating creation that blends a crispy crust with an airy, tender crumb, all while boasting a generous topping of succulent olives. Savor the distinct aroma of freshly baked bread infused with the herbaceous notes of rosemary, thyme, and the briny essence of olives. Discover the art of crafting this culinary gem with our collection of Olive Fougasse recipes, which cater to both bread machine enthusiasts and those who prefer a hands-on approach. Embark on a culinary journey to the sun-drenched fields of Provence and bring the authentic taste of this beloved bread to your table.
**Additional Recipes Featured in the Article:**
1. **Basic Olive Fougasse Recipe:** Experience the classic flavors of Olive Fougasse with this foundational recipe. Master the art of creating a crispy crust and a soft, fluffy interior, while enjoying the harmonious blend of olives, herbs, and olive oil that defines this bread.
2. **Whole Wheat Olive Fougasse:** Elevate your Olive Fougasse to a new level of health and nutrition by incorporating whole wheat flour into the dough. This variation offers a wholesome twist on the traditional recipe, providing a nutty flavor and a boost of fiber.
3. **Sun-Dried Tomato and Goat Cheese Olive Fougasse:** Embrace the vibrant flavors of sun-dried tomatoes and creamy goat cheese in this delightful variation of Olive Fougasse. Prepare to be tantalized by the interplay of sweet and tangy flavors, all while enjoying the textural contrast of crisp bread, chewy sun-dried tomatoes, and soft goat cheese.
4. **Black Olive and Kalamata Olive Fougasse:** Indulge in the rich, briny flavors of black and Kalamata olives in this gourmet version of Olive Fougasse. Experience the depth of flavor that these two olive varieties bring, creating a savory bread that is perfect for pairing with your favorite cheese, dip, or spread.
5. **Rosemary and Garlic Olive Fougasse:** Enhance the classic Olive Fougasse recipe with the aromatic essence of rosemary and the savory notes of garlic. Prepare to be captivated by the irresistible aroma that fills your kitchen as this bread bakes, promising a flavor experience that is both rustic and sophisticated.
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 LADDER BREAD (FOUGASSE)
Steps:
- You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
- Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
- Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
- Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.
Tips and Conclusion
Baking olive fougasse rustic bread in an ABM (automatic bread maker) is a delightful and satisfying experience. Here are some tips and insights from the provided article:
- Activate the Yeast Properly: Always check the expiration date of your yeast and follow the activation instructions carefully. Using warm water (around 110°F) helps activate the yeast effectively.
- Measure Ingredients Accurately: Use a measuring cup with precise markings to ensure the correct proportions of ingredients. This contributes to the bread's texture and flavor.
- Knead the Dough Well: If your ABM has a dough-kneading function, utilize it to achieve a smooth and elastic dough. Proper kneading helps develop the gluten network, resulting in a well-risen bread.
- Be Patient with Rising: Allow the dough to rise adequately, whether in the ABM or in a warm place. This step is crucial for the bread to develop its full flavor and texture.
- Shape the Fougasse Correctly: Before baking, shape the dough into the traditional fougasse form with deep slashes. This not only adds visual appeal but also allows the bread to expand properly during baking.
- Bake at the Right Temperature: Follow the recommended baking temperature and time in the recipe. Using an oven thermometer ensures your oven is at the correct temperature for optimal results.
- Let the Bread Cool: Once baked, resist the urge to slice into the bread immediately. Allow it to cool on a wire rack for a few minutes. This helps the bread set and retain its shape.
In conclusion, baking olive fougasse rustic bread in an ABM is a rewarding and enjoyable process. By following the tips provided and experimenting with different variations, you can create a flavorful and visually stunning artisan-style bread at home. Whether you're a seasoned baker or just starting, this recipe is a great way to explore the art of bread-making.
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