Olive fougasse - recipe

Ingredients

Recipe , Fougasse , Olive , Rosemary

1
Put the flour, sugar, salt and yeast into a bowl.

For this step you'll need:
- 15g Unrefined golden granulated sugar
- 1 Easy bake yeast sachet (7g)
2
Mix to a soft dough with the oil and water.

For this step you'll need:
- 75ml Olive oil plus extra for drizzling
- 225ml Warm water
3
Turn onto a floured surface and knead for 10 minutes, adding and incorporating the olives and rosemary as you knead. Cover the bowl with a damp tea towel and leave to prove in a warm spot, for 30 minutes to an hour, until doubled in size.

For this step you'll need:
- 25g Olives (green) chopped
- 15g Rosemary leaves chopped
4

Punch down the proven dough and stretch out into an oval on the baking tray. Slash the dough like a leaf pattern and stretch open the cuts.
5

Cover with the tea towel and prove again for no longer than half an hour.
6

Preheat the oven to 220°C (fan 200°C, gas mark 7).
7
Drizzle a little olive oil and sprinkle a little sea salt over the dough and bake for about 15 minutes until golden

For this step you'll need:
- 75ml Olive oil plus extra for drizzling

⇐ Parma ham and mozzarella tortano

Olive focaccia ⇒