Fougasse (Olive Bread)

Name: Fougasse (Olive Bread)
Ingredients: 1 1/2 cups warm water; 1 (7 g) packet yeast; 2 1/2 teaspoons kosher salt; 1/2 tablespoon white sugar; 2 tablespoons extra virgin olive oil; 3 1/2 cups all-purpose flour; 1 cup kalamata olives (quarters if large) or 1 cup nicoise olive, pits removed and cut in half (quarters if large); olive oil, for greasing the baking sheet and brushing the loaf

8 ingredients

1 steps

Ingredients

1 1/2 cups warm water
1 (7 g) packet yeast
2 1/2 teaspoons kosher salt
1/2 tablespoon white sugar
2 tablespoons extra virgin olive oil
3 1/2 cups all-purpose flour
1 cup kalamata olives (quarters if large) or 1 cup nicoise olive, pits removed and cut in half (quarters if large)
olive oil, for greasing the baking sheet and brushing the loaf

Directions

1

["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\u00b0F", "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