The look of this bread was interesting to me, plus the herbs looked wonderful. Reading about Fougasse, I found out it is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat or a leaf. It is a simple and versatile flat bread…pronounced “foogass“. You can add different herbs, olives, and cheese to create your own taste. Pull apart and enjoy.
This recipe from thehungrymouse.com
1¹⁄3 cups warm water (about 110°)
1 tsp dry yeast
1 tsp sugar
2 Tbl olive oil
4 cups flour
1 tsp salt
1/4 cup kalamata olives, minced
1/4 cup green olives, minced
2 Tbl parsley, minced
2 Tbl thyme, minced
1 Tbl rosemary, minced
freshly cracked black pepper
In a large bowl of mixer, add warm water and sprinkle yeast and sugar; let sit until foamy, 10 minutes. Stir in oil, flour, and salt and mix until a dough forms. Knead. Cover with damp towel, let sit until doubled in size about 1½ hours.
Divide dough into 5 equal pieces. Working with one piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted Silpat or parchment lined baking sheet. Cut slashes in middle of dough to make desired design (traditionally was made to look like wheat stalk or leaf). Spread slashes apart a bit with your fingers. Cover with a damp towel, let rest until puffed, about 30 minutes.
Heat oven to 450°. Combine olives and herbs in bowl. Lightly brush each dough piece with olive oil, sprinkle with olive mixture, and season with salt & pepper. Bake, until golden brown, watch closely 8-15 minutes, time depends on thickness.
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