Olive Fougasse… By Lucy Simmons

By lucy  , ,   ,

May 15, 2015

A beautiful olive speckled & packed Fougasse bread for your Mediterranean sunshine filled table.....

  • Prep: 15 mins
  • Cook: 12 mins
  • Yields: 2


600 Grams strong white bread flour

7 Grams Fast-action yeast

75 ml Olive oil

2 tsp Sea salt, extra for sprinkling

120 Grams Pitted green or black olives, chopped

Semolina for dusting


1.  In a large bowl combine half the flour with the yeast and 250ml of hand hot water.  Using either a wooden spoon or a mixer paddle attachment beat for 3 minutes until it forms a stretchy dough, cover with some oiled cling film and leave in a warm place to rise for 3-4 hours, it should double in size.

2.  Add the rest of the flour with 50 ml of water, salt and oil to the risen dough, beat or knead for 10 minutes on a lightly floured surface or with a dough hook attachment in a mixer, until it is elastic and smooth.  Cover the dough with more cling film and leave to rise in a warm place for another hour.

3.  Preheat the oven to 230C/ gas 8.  Punch the dough firmly and halve it.  Cover two baking trays with baking parchment and drizzle with oil and semolina.  Chop the olives and knead them into the halves of dough.

4.  On a lightly floured surface split one half of the dough into 3 and roll them out into long pieces so they are able to be plaited.  Place the three pieces of dough onto the baking tray and cross them over to plait taking the outside to the middle, repeat this process with the other half of the dough.

5.  Cover the plaits with some more cling film and leave to prove for another 30 minutes.  Drizzle with some olive oil and sprinkle over some seat salt, bake for 15 minutes until golden.  Serve and enjoy.


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