Traditional Fougasse
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
2
- Ingredients
- 4 ½ cups unbleached all-purpose flour (or bread flour)
- 2 tsps baking Yeast (rounded teaspoonfuls)
- ¼ tsp salt
- 4 Tbsps good-quality olive oil (plus extra for greasing and brushing)
- 1 ½ cups tepid water
- 1 cup pitted Kalamata Olive
Preparation steps
1.
Place flour, yeast and salt into a food processor and pulse 2 or 3 times. With the food processor running, slowly add the olive oil and mix for about 30 seconds. Add the water in slow stream, just until the dough forms a ball.
2.
Run the food processor for 3 to 4 minutes, mixing the dough thoroughly. If the dough seems too dry, add a few drops of water. If it get s too sticky add flour (1 teaspoon at a time).
3.
When dough looks smooth and shiny, turn off the food processor.
4.
Coat the inside of a medium bowl with olive oil. Place the dough in the bowl, turning the dough to coat with oil. Cover with a clean kitchen towel; set aside and let rise until it doubles in volume (about 1 hour).
5.
Meanwhile, chop the olives into quarters and set aside. Preheat the oven to 400º F. Brush the bottom of a baking sheet with olive oil.
6.
Once the dough has doubled in size, divide it into 2 equal portions and shape into two balls. Use your hands to flatten each ball of dough into an oval shape on the prepared baking sheet.
7.
Using a sharp knife, make parallel slits down each side of the dough ovals (do not cut all the way thorough). Using your fingers, open each slit slightly, and place a few olives pieces inside.
8.
Brush the tops of the loaves with olive oil. Bake for 18 to 20 minutes, or until pale golden brown. Cool on wire racks and serve with your favorite tomato topping (optional).
