A good fougasse once in a while doesn’t hurt! The fougasse is a Provençal bread with a soft crust, with a thick and soft crumb, made from white flour, yeast and olive oil, which can be slightly sweetened or embellished with onions, black olives, anchovies and bacon.
This recipe proposes a version with olives and herbs of Provence.
Prep Time: 10 minutes
Rest Time: 2h45
Baking Time: 20 minutes at 430°F (220°C)
Difficulty: easy
Yield: 2 small fougasses
Ingredients
- 2 1/2 cups of all-purpose flour (350g)
- 1.5 tablespoon of warm water (23 cl)
- 1 sachet of dry yeast
- 1 pinch of salt
- 2 oz of pitted black or green olives (50 g)
- herbs of Provence
- olive oil
Instructions
- In the food processor bowl, mix all the ingredients (making sure that salt and yeast are not in direct contact) and knead for a few minutes until a dough is formed. Cover and leave to stand for 1h30 in a temperate place.
- Degas the dough by pressing on it and then divide it in two.
- Give them a ball shape. Let it rest for 15 minutes.
- Spread the balls in a rectangle on a floured work surface, using a rolling pin.
- Place them on a baking sheet covered with baking paper.
- Make 3-4 notches with a knife, then spread the edges wide apart to widen the notches.
- Cover and let rise for 1 hour.
- Preheat the oven to 430°F (220°C).
- Brush the fougasses with olive oil.