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Olive fougasse

Olive fougasse Cook Expert

Preparation : 15 min Resting : 1 hr 30 min
Cooking : 15 min Equipment :
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Serves 1 fougasse :
100 g stoned black olives
2 tsp olive oil
fresh thyme leaves
1 sachet easy blend yeast (7g)
150 ml cold water
20 g sea salt
250 g bread flour
50 ml olive oil
1Put the yeast, the water, the flour, 5g salt and the olive oil in the metal bowl. Start
the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto.
2Place the dough in an oiled bowl, cover with oiled clingfilm and set aside to rise
for 1 hour. Gently fold the dough twice in the bowl, cover with a damp cloth and
set aside in a warm place to rise for 30 minutes or until it has doubled in size.
3While the dough is rising for the second time, preheat the oven to 240 °C (230 °C
fan, gas mark 8/9). Line* a baking tray and gently place the fougasse dough on
top, being careful not to knock out the air bubbles.
4Spread the dough roughly with the palms of the hands, flattening with the fingertips
until it is about 1cm thick. Garnish one half of the dough with the olives and thyme
leaves, brush the edges with water, fold the other half over to form a type of
turnover. Brush with olive oil, sprinkle with sea salt and bake for 15 to 20 minutes.
Serve warm or cold.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The result may vary depending on the flour used.


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