|Preparation : 15 min||Resting : 1 hr 30 min|
|Cooking : 15 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|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|
|1||Put 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.
|2||Place 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.
|3||While 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.
|4||Spread 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.