This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts
- Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
- Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
- Preheat the oven to 375°F.
- When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.
Makes two beautiful, big fougasses. I did use a bit less oil and add a few more olives, as the other reviewer suggested. I also sprinkled herbes de provence on top after painting them with oil before baking. I live in the south of France and these are as good or better than what I can buy from a bakery. Next time I'll make them with bits of bacon and onion.
I thought this came out great, but like another reviewer I had trouble kneading in the olives--the dough was verrry sticky. I was wondering if anyone tried adding the olives to the dough when its in bread machine. Mine beeps at the point you can add ingredients. I did add a little chopped fresh rosemary, fresh cracked pepper and a tiny bit of kosher salt when i brushed the loaves with olive oil. Turned out very nicely!
My first attempt at making fougasse and not my last! We enjoyed this bread with
Tomato Soup. Adding salt to the top of the bread made it too salty for my tastes. The olives supplied plenty of sodium. Making a note of this for next time. I used a variety of imported olives from the "olive bar" at our local natural food store. Reviewed for Veg Tag/December 2012.