Fougasse Bread with Olives and Sun-Dried Tomatoes
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A Note from Feedfeed
This delicious same-day Fougasse Bread with Olives and Sun-Dried Tomatoes is such a great addition to any meal. The easy dough is packed with flavor of briny olives, sweet-yet-savory sun-dried tomatoes, herbes de Provence, and some paprika for color and earthiness.
Recipe Description
Every home cook needs a few same-day bread recipes to have in their back pocket. Fougasse is a flatbread from the Provence region of France and is loosely related to Italian focaccia. The designs of the dough vary depending on who makes them, but most people make theirs into a leaf shape. I kneaded this dough by hand for about 5 minutes, but you can use an electric stand mixer fitted with the dough hook on low speed a smooth ball of dough forms.
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Recipe Card
ingredients
- 4 cups (500g) bread flour
- 1 tablespoon kosher salt
- 1 1/2 teaspoons instant yeast
- 1 tablespoon (optional) sweet paprika
- 1 1/2 cups (375ml) warm water
- 2 tablespoons olive oil
- 2/3 cup (80g) (such as kalamata, castelvetrano, or a combination), chopped pitted olives
- 1/4 cup (60g) chopped sun-dried tomatoes in olive oil
- 1 tablespoon dried herbes de Provence, dried thyme, or dried oregano
Method
Method
Step 1
Combine the bread flour, salt, paprika, and instant yeast in a large mixing bowl. Make a well in the center, then add the water and the olive oil and stir to form a shaggy dough.
Step 2
Dump the contents of the bowl (including any dry flour bits) on to a clean work surface and knead until the dough is smooth and supple, about 5-8 minutes. Cover the dough with a clean kitchen towel and let rest for 15 minutes.
Step 3
Stretch the dough out onto your work surface as thin as possible without tearing. Add the chopped olives, chopped sun-dried tomatoes, and dried herbs. Roll up the dough into a log, then roll up the other end to form a somewhat round shape. Form the dough into a tight ball, then cover with a towel and let rise in a warm spot (about 80F degrees) until about double in size, about 2 hours. Note: Dough will take longer to rise if the olives and sun-dried tomatoes are cold from the refrigerator.
Step 4
Line 2 baking sheets with parchment paper.
Step 5
Divide the dough in half on a lightly floured surface. Stretch each piece into an oval shape just slightly smaller than the surface of a baking sheet. Try your best to keep an even thickness so it bakes consistently.
Step 6
Dust the dough lightly with flour, then cut slits in the dough with a bench scraper, pizza cutter, or a knife (try not to cut the parchment beneath). Gently pull the slits open, then lightly cover the trays and let rise in a warm spot until puffy, about 45 minutes.
Step 7
Preheat the oven to 425F with the oven racks on the bottom level and upper third of the oven.
Step 8
Bake for 20-25 minutes, rotating the pans halfway through, until the breads are deeply golden and when they sound hollow when you tap a finger or butter knife on the dough.
Step 9
Transfer to a wire rack and let cool before serving.