Olive Herb Fougasse
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Black olives, rosemary, and thyme go into a dough that is shaped like a leaf and slashed open before baking, so the edges and thin parts crisp while the thicker strips between the cuts stay soft and chewy.
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The olives are patted dry first. Wet ones loosen the dough and leave the salt bunched in one spot.
Ingredients
Instructions
- 1
Warm 190 ml water until just lukewarm, then stir in 5 g instant yeast and leave it for 5 minutes.
In a large bowl, mix 300 g bread flour with 5 g salt so the salt is evenly distributed.
- 2
Pour the yeast water into the flour mixture and stir until no dry flour remains.
Add 20 ml olive oil and knead for 8 to 10 minutes, until the dough becomes smooth, elastic, and only lightly tacky.
- 3
Pat 70 g black olives dry and chop them roughly so they do not release too much moisture.
Fold in the olives, 3 g rosemary, and 2 g thyme briefly, distributing them without tearing the dough.
- 4
Cover the bowl and proof the dough in a warm place for about 60 minutes.
It is ready when it has nearly doubled and a fingertip mark slowly springs back instead of filling in immediately.
- 5
Press the dough gently to remove only large bubbles, then stretch it into a broad leaf shape.
Cut one long center slit and several side slits, then pull each opening wide so it does not close while baking.
- 6
Rest the shaped dough for 15 minutes while heating the oven to 220°C.
Brush with the remaining 10 ml olive oil and bake for 18 to 20 minutes, until the edges are golden and thin sections feel crisp.
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