Provençal Black Olives’ Fougasse
Fougasse is a typical Provençal loaf somewhat similar to the Italian focaccia. (but let’s be honest, IT IS NOT 🙂 ) The French version is commonly rolled out and formed into the shape of a leaf, or an ear of wheat and is delicious with any dip or even on its own.
To make 2 fougasses
- Fresh yeast 6g
- Water 180g
- Wheat flour (french T65) 280g
- Extra virgin olive oil 20ml
- Salt 6g
- Herbs of Provence 10g
- Black Olives 110g
Make the dough: combine the fresh yeast, flour, herbs de Provence, and salt. Mix the dough for about 7 minutes.
Add slowly the olive oil to the dough. Mix until all is well combined.
Leave the dough rise for about half an hour, covered, in a warm place. Then, put the gas off with your hand, and make a flap, add the black olives.
Leave the dough rise again for half an hour in the same warm place. Divide the dough in two equals, give them the form of fougasse and leave them covered for about an hour.
Preheat the oven at 260 Celsius degrees and bake them for about 10 minutes.