Fougasse: The French Olive Flatbread You Need To Make
Prep Time:
1 hour, 20 minutes
Cook Time:
10 minutes
Servings:
1 large loaf
Ingredients
  • 3/4 ounce fresh yeast
  • 1 1/2 cups warm water (110-115°F)
  • 4 cups multi-grain flour
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 1/3 cup good-quality olives
  • 1 free-range egg
  • coarse sea salt
Directions
  1. Dissolve the yeast in a little of the warm water in a large bowl. Add the flour, salt, the rest of the water, and the olive oil, then knead until the dough is smooth and very elastic – this will take about 10 minutes. Cover the dough with a damp cloth and leave it to rise in a warm place until doubled in size, about an hour.
  2. Knead the dough again briefly and add the olives. Roll it out on a floured surface to form a rough leaf shape, about ¾ inch thick, and place this on a baking sheet. Using a sharp knife, cut 6 or 7 slits in the dough and open them up so you can see the baking sheet.
  3. Preheat the oven to 475°F. Brush the dough lightly with the beaten egg, sprinkle with coarse salt, and bake until golden brown, about 9 minutes. Let cool on a wire rack.