Olive Fougasse

Olive Fougasse

A traditional bread elevated by the richness of olives and the delicate aroma of our extra virgin olive oil.

Preparation time:

20 min

Cooking time:

15min

Resting time:

15 min

Servings:

6 People

Ingredients:

  • 15 g de levure instantanée pour pain
  • 750 de farine
  • 2,5 c. à café de sel fin
  • 9 c. à soupe d’huile d’olive
  • 250 g d’olives noires et vertes dénoyautées

Ingredients:

Preparation

In a bowl, mix the yeast with a few tablespoons of warm water. Pour in the flour and salt. Add 6 tablespoons of olive oil. Knead while gradually adding water until you get a smooth dough that does not stick. Add the olives, previously chopped, and knead a little more. Let the dough rise for about an hour. On a floured work surface, form six oval flatbreads. Make 4 large slashes on each flatbread and gently pull the edges so they remain open. Place the fougasses on an oiled baking tray, cover with a cloth, and let rest for another hour. Place a baking dish with boiling water on the bottom of the preheated oven at 200°C (th6/7). Brush the fougasses with olive oil and place them in the hot oven. Bake for about 15 minutes. Serve with a salad.