Classic French Fougasse with Olives
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A golden, crisp-on-the-outside, soft-on-the-inside flatbread that feels a bit fancy but is actually pretty simple to pull off. This classic French fougasse is studded with briny olives and shaped into its signature leaf-like form, making it just a...
Ingredients
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700g strong bread flour
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14g instant yeast (2 sachets)
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2 teaspoons sugar
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2 teaspoons salt
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1 ¾ cups warm water
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6 tablespoons Italian Job (plus extra for drizzling)
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200g pitted black olives, roughly chopped
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2 tablespoons chopped fresh rosemary or thyme
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Sea salt flakes
Directions
In a large bowl, mix flour, yeast, sugar, and salt.
Add warm water and 4 tablespoons Italian Job. Mix to form a soft dough.
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled.
Punch down the dough and divide it in half.
Roll each half into an oval roughly 30cm long and 20cm wide.
Scatter chopped olives and herbs evenly over each dough oval, pressing lightly to incorporate.
Transfer each dough piece to a baking tray lined with baking paper.
Using a sharp knife, make 3–5 diagonal cuts through each dough, creating leaf-like slits. Be careful not to cut all the way through.
Brush the tops generously with the remaining 2 tablespoons Italian Job and sprinkle sea salt flakes over the top.
Cover and let rise 20 minutes while you preheat the oven to 220°C fan bake.
Bake both fougasses for 15–20 minutes until golden and crusty.
Drizzle with a little more Italian Job as soon as they’re out of the oven.
Cool slightly before tearing and serving.
