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France · Pain provençal
Olive and rosemary fougasse
A flat olive oil bread with green olives and rosemary, to share while still warm.
translation Translated from French. Translation by Inès Delacroix. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 6
- Preparation
- 30 min
- Cooking
- 20 min
- Resting
- 150 min
- Total
- 200 min
- Difficulty
- Medium
Cuisine / tradition: Pain provençal (FR) — declared by the author
- Bread
- Baked
- Picnic
Ingredients
For 6 servings
- 500 g T65 flour (strong white flour)
- 320 ml lukewarm water
- 10 g salt
- 7 g dried baker's yeast
- 4 tbsp olive oil
- 100 g pitted green olives
- 2 piece rosemary sprigs
Method
- Step 1. Mix the flour, salt and yeast. Add the water and oil and knead to a supple, smooth dough.⏱ 10 min
- Step 2. Leave to rise, covered, in an oiled bowl until the dough doubles in size.⏱ 90 min
- Step 3. Knock back and fold in the olives. Shape into a 1 cm thick oval on baking paper.
- Step 4. Cut several slits in the dough, pull them open, add the rosemary and let it rise again.⏱ 40 min
- Step 5. Bake in a very hot oven (230 °C) with a tray of water at the bottom until nicely golden.⏱ 20 min
Story and cultural note
Fougasse is a bread from Provence, slashed so that it opens into its lacy shape. At home it goes with a seasonal aperitif: we tear it rather than slice it.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVeganVegetarianDairy-freeEgg-freeNut-free
ContainsGluten (cereals)
