Olive Fougasse

Name: Olive Fougasse
Ingredients: 3 2/3 cups bread flour; 3 3/8 tablespoons olive oil; 1 2/3 tablespoons bread yeast fresh; 1 1/8 cups black olives chopped; 1 teaspoon oregano; 9/16 tablespoon salt; 1 cup water tepid, this is an approximation, do not add all but add a little if necessary

7 ingredients

5 steps

Ingredients

3 2/3 cups bread flour
3 3/8 tablespoons olive oil
1 2/3 tablespoons bread yeast fresh
1 1/8 cups black olives chopped
1 teaspoon oregano
9/16 tablespoon salt
1 cup water tepid, this is an approximation, do not add all but add a little if necessary

Directions

1

In a bowl, form a volcano with the flour and in the center add the other ingredients. Knead until pastry becomes elastic. Mold into a ball and let stand for 1 hour.
2

Next, divide pastry into four equal pieces. Flatten with a rolling pin and place on a floured baking tray or on a baking mat. Make cuts as seen in the picture, which are Fougasse characteristics. Let stand half an hour.
3

Preheat oven to 220 degrees Celsius.
4

Before putting into the oven, brush the Fougasse with olive oil. Bake for 20 minutes.
5

Turn off the oven and let rest inside the oven for five more minutes. Then remove and let cool completely on a rack.