This first time I was served olive bread in Italian restaurants, I fell in love…every bite so chewy and studded with bits of kalamata olives. I could have skipped dinner and just eaten the whole loaf. Other, ahem, family members were not as enamored… So when I saw this gorgeous bread in Around My French Table, I knew it was another one of those half batch recipes for me to enjoy. And enjoy I did!
A fougasse is a flatbread from the Provence region of France shaped to resemble a leaf. Besides figuring out how to slash the dough to form “veins,” this was a simple bread to put together. The yeast was proofed, added to flour and kneaded in my KItchen Aid mixer for 10 minutes before stirring in oil packed black olives, minced rosemary and lemon zest. This dough sat covered at room temperature till doubled in size, then was punched down and parked in the fridge for 6-24 hours. After shaping and cutting a few slashes in the dough, it was brushed with a combo of oil and water before sprinkling with coarse salt. A quick baking time had my kitchen filled with an amazing aroma in no time. This outshined my expectations…the most sensational flatbread I’ve ever baked.
At the publisher’s request, the Doristas do not post the recipes from Around My French Table, but a similar recipe by Dorie was published in Bon Appetit with the addition of sun dried tomatoes.