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.
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Rumi Akthar
[email protected]This recipe is a keeper! I will definitely be making this bread again.
FanX sa
[email protected]I'm not sure what I did wrong, but my bread turned out dry and crumbly.
Muhammod Siam
[email protected]Overall, I thought this recipe was a bit too complicated. There are a lot of steps and it took me a long time to make.
ELOM THANKGOD
[email protected]The bread didn't rise as much as I expected. I think I might have used too much flour.
Chris Grady
[email protected]This bread was a bit too salty for my taste. I think I would use less olives next time.
Mariane Culek
[email protected]I'm not a big fan of olives, but I really enjoyed this bread. The olives were not overpowering and they added a nice flavor to the bread.
Maricel Olarte
[email protected]This bread is so delicious! I can't stop eating it.
Carlos Ashby
[email protected]I love the unique shape of this bread. It's perfect for a party or a special occasion.
Idris Habib
[email protected]Wow! This bread is amazing! The crust is so crispy and the inside is so soft and flavorful. The olives add a nice touch of saltiness.
Fiaz Hassan
[email protected]This bread was so easy to make and it turned out perfectly. The instructions were clear and easy to follow. I will definitely be making this bread again.
EJGoods Studios
[email protected]I made this bread for a party and it was a hit! Everyone loved the unique shape and the delicious flavor. I will definitely be making it again.
Lynden Taylor
[email protected]This fougasse olive bread was a delight! The bread was perfectly crispy on the outside and soft and fluffy on the inside. The olives added a nice briny flavor that complemented the bread beautifully.