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    You are in: Home / Recipes / Fougasse With Olive Tapenade Recipe
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    Fougasse With Olive Tapenade

    Fougasse With Olive Tapenade. Photo by HotWingRog

    1/1 Photo of Fougasse With Olive Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    HotWingRog's Note:

    I was looking for a fun appetizer prior to a French meal I had planned. I thought modifying a traditional Fougasse recipe and putting the olives "on the side" as it were would work. The tapenade ingredients are quite salty therefore I skipped the fleur de sel as well as the olives on the fougasse. Give it a try, let me know.

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    Ingredients:

    Serves: 12

    Yield:

    cup

    Units: US | Metric

    Fougasse

    Tapenade

    Directions:

    1. 1
      Fougasse.
    2. 2
      Combine flour, yeast, salt and oil in a stand mixer bowl.
    3. 3
      With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water.
    4. 4
      Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary.
    5. 5
      Alternatively use a large bowl and a wooden spoon or Danish whisk to combine then turn the dough out to a floured surface and knead for 5 minutes by hand.
    6. 6
      Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
    7. 7
      Preheat oven to 425f.
    8. 8
      Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
    9. 9
      Let the dough rest for 20 minutes more.
    10. 10
      Dress the top of the bread with the herbs.
    11. 11
      If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
    12. 12
      Bake for 20 minutes until the top is golden brown.
    13. 13
      Remove and allow to cool for 10 minutes.
    14. 14
      Cut into small bite sized pieces.
    15. 15
      Tapenade.
    16. 16
      Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
    17. 17
      Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together.
    18. 18
      Add lemon juice and pepper to garnish.

    Ratings & Reviews:

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    Nutritional Facts for Fougasse With Olive Tapenade

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 253.2
     
    Calories from Fat 62
    24%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.2 mg
    0%
    Sodium 292.8 mg
    12%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.1 g
    0%
    Protein 6.2 g
    12%

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