Olive Fougasse (Rustic Bread) -- Abm
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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
- Ready In:
- 2hrs 10mins
- Serves:
- Yields:
- Units:
9
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ingredients
- 1 tablespoon bread machine yeast
- 2 1⁄2 cups bread flour
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup milk, warmed
- 1⁄2 cup water
- 1⁄4 cup olive oil
- 1⁄3 cup nicoise olive, chopped
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Katzen
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@Katzen
Contributor
"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"
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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!Reply
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My first attempt at making fougasse and not my last! We enjoyed this bread with<br/>Recipe #333005. 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.Reply
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A beautiful bread! I made one loaf with Kalamata olives and the other topped with black pepper and fresh rosemary. I used only 1 1/2 teaspoons of rapid rise yeast instead of the 1 tablespoon called for. Just didn`t see the need for it with only 2 1/2 cups flour. My DH does not enjoy olives hences the rosemary and pepper loaf. He did try the olive loaf and made the worst face. Soon after ate the whole other loaf! Yes all himself. THEN proceeded to enjoy the other with olives! Yes he did pick out some of the olives. How can he eat so much? It must be the wonderful recipe I find here. Thanks!Reply
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