Olive fougasse Recipe

Olive fougasse


  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g instant (fast action) yeast
  • semolina, for dusting
  • about 40 green olive, pitted
  • olive oil


  1. Mix the flour, salt, yeast and 370ml tepid water together in a bowl bringing it together with your hands to form a dough.
  2. Knead (see step-by-step guide) then put in a large oiled bowl. Leave to rise for 1 hour.
  3. Heat the oven to 240C/fan220C/gas9. Punch down the dough then tip onto a good dusting of semolina and flour.
  4. Divide into 2, shape and flatten into ovals. Put onto 2 baking trays and cut markings into each oval like a leaf using a pizza wheel (see step-by-step).
  5. Leave to rise for 30 minutes then stud the loaves all over with green olives. Drizzle with more olive oil and bake in the oven for 20 minutes until puffed and golden.
Serves: 8 people
Difficulty: Hard
Cuisine: Italian
Main Ing.: Flour
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