Fougasse
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
54
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2.666667 cups
Flour (/345 g sifted)1 tsp
Yeast2
Eggs1 tsp
Salt2 tbsps
Olive Oil1 tbsp
Rosemary (chopped fresh)1 cup
Green Olive (sliced)1 tbsp
Water (optional)Directions:
1
Put the flour in a large bowl
2
In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water
3
Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste
4
Let sit until it starts to foam, about 10 minutes
5
Make a well in the flour
6
Crack in the eggs, and add the salt, oil, and chopped rosemary
7
Pour in 1/4-cup/60 ml water and mix
8
Finally, add the yeast starter to combine, and gradually draw in the flour to make dough
9
Add the olives and knead into smooth dough
10
Place in a bowl, cover, and let rise in a warm place 1 hour
11
Punch down the dough and roll into a thin rectangle, using a rolling pin
12
Place on a baking sheet
13
Cook's Note: You can scatter cornmeal underneath if you like
14
Cut three slits down each side, to give the bread a leaf look
15
Separate the slits with your fingers to make long holes
16
Let the bread rise 30 minutes
17
Meanwhile, heat the oven to 400 degrees F
18
Whisk together the egg and water, if using
19
Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes
20
Remove from the oven, and let cool 10 minutes at least before serving