Olive Fougasse

by katerina on May 21, 2008

FOoouuuuugasssseee….. Okay, fully just had to get that out. Now I promise I will act mature for another 100 words or so. This is another recipe out of Artisan Bread in Five Minutes a Day. I said I would run out and buy it and I did. In addition to this recipe I made two loafs of the rye yesterday that turned out really well. I am completely converted. This is truly the book for the working girl. (hmm… Bad choice of words?)

I had some friends staying with us at the cabin this past weekend and we had a craving for some focaccia so I made a half recipe of the Olive Oil Dough and made one normal rosemary focaccia and one olive fougasse. I have made focaccias and flatbreads numerous times but I am really digging this new shape. You get more crusty bits which is what it is all about.

This is my entry for this week’s Weekend Herb Blogging hosted by Cate from Sweetnicks. Did you know that Olives have to be brined for months in order to be edible? I love the little things but I just can’t believe that anyone ever went to the effort to discover how fabulous they are.

[print_this]Olive Oil Dough (makes 4 breads)

2 ¾ cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons salt
1 tablespoon sugar
¼ cup olive oil
6 ½ cups unbleached all-purpose flour

Mix the yeast, salt, sugar and olive oil with the water in large bowl or container.
Mix in the flour using a spoon. You can also use a food processor or a stand mixer with a dough hook.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses or becomes flat on top. Should take about 2 hours.
Now refrigerate covered (up to 12 days) or use immediately.

Olive Fougasse
(makes 1)

1 grapefruit-sized ball olive oil dough
½ cup fresh olives, chopped
olive oil
rock salt
fresh rosemary, chopped (optional)

Flour the counter and your hands and start molding the dough into a ball. Don’t worry about adding too much flour. Flatten it into a circle about 1cm thick. Sprinkle the olives over the dough and roll it up like a jelly roll. Shape it back into a ball and flatten gently with your hands until about 1cm thick again. It may be easier if you let it sit for a few minutes to relax part way through.

Cut angled slits into the dough with a sharp knife and gently pull the dough apart so the slits become holes. Brush with olive oil and sprinkle with rock salt and chopped rosemary. Place on a floured cookie sheet. Preheat oven to 400F and put a cast iron pan in the bottom of the oven. Let the fougasse rise 20 minutes.

Either boil some water or grab some ice cubes and toss them in the hot pan. Put fougasse in the oven and bake for about 20 minutes or until nice and browned.

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