Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, warm water, olive oil, chopped olives, basil, and salt. Mix until a smooth dough forms. 2. First Rise: Cover the bowl and let the dough rest at room temperature for 1.5 hours, or until it has visibly risen. 3. Folding and Resting: Gently deflate the dough and perform a set of stretch and folds (pull one side of the dough and fold it over, rotate the bowl, and repeat three more times). Do this three times, allowing the dough to rest covered for 30 minutes between each fold. 4. Shape the Fougasse: After the final rest, transfer the dough onto a lightly floured surface or parchment paper. Shape it into an oval or leaf-like form, about 1–1.5 cm thick. Use a sharp knife or bench scraper to make a central slash down the middle and a few diagonal slashes on each side (like a leaf pattern). Gently pull the slits apart to create space between them. 5. Second Rise: Cover loosely with a cloth and let it rise for another 40 minutes. 6. Bake: Preheat the oven to 450°F (230°C). Bake for 20–25 minutes, or until golden brown and crisp at the edges. 7. Cool and Serve: Let cool slightly before serving. Before serving, brush the bread with a mixture of 2 grams of chopped fresh basil mixed with olive oil. Sprinkle a little flaky salt. Best enjoyed warm.
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Olive Basil Fougasse
Ingredients:
• 240 grams all-purpose flour
• 60 grams whole wheat flour
• 5 grams instant yeast
• 240 milliliters warm water
• 15 milliliters olive oil
• 90 grams pitted olives, drained and chopped
• 8 grams salt
• 2 grams fresh basil, chopped
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, warm water, olive oil, chopped olives, basil, and salt. Mix until a smooth dough forms.
2. First Rise:
Cover the bowl and let the dough rest at room temperature for 1.5 hours, or until it has visibly risen.
3. Folding and Resting:
Gently deflate the dough and perform a set of stretch and folds (pull one side of the dough and fold it over, rotate the bowl, and repeat three more times). Do this three times, allowing the dough to rest covered for 30 minutes between each fold.
4. Shape the Fougasse:
After the final rest, transfer the dough onto a lightly floured surface or parchment paper. Shape it into an oval or leaf-like form, about 1–1.5 cm thick. Use a sharp knife or bench scraper to make a central slash down the middle and a few diagonal slashes on each side (like a leaf pattern). Gently pull the slits apart to create space between them.
5. Second Rise:
Cover loosely with a cloth and let it rise for another 40 minutes.
6. Bake:
Preheat the oven to 450°F (230°C). Bake for 20–25 minutes, or until golden brown and crisp at the edges.
7. Cool and Serve:
Let cool slightly before serving. Before serving, brush the bread with a mixture of 2 grams of chopped fresh basil mixed with olive oil. Sprinkle a little flaky salt. Best enjoyed warm.
Enjoy!
Garlic butter on the top would make this even better. This is soo great