Fougasse With Olives

1. 1

   In a bowl, mix the yeast with 100 millimeters water. Let stand for 5 minutes.

2. 2

   Add the flour and salt.

3. 3

   Add 4 tablespoons of olive oil and knead while gradually adding water, until obtaining a dough that does not stick to your hands.

4. 4

   Add the coarsely chopped olives, continue to knead, and form a ball.

5. 5

   Place the dough ball in a bowl, cover with a cloth, and set aside in a warm and draft-free place for 2 hours.

6. 6

   When the dough has risen, punch it lightly to release excess gas and divide it into 3 pieces.

7. 7

   On a floured surface, form 3 thick oval patties.

8. 8

   Slit the dough with a knife and enlarge the slits.

9. 9

   Place the fougasses on the floured baking dish lined with parchment paper, cover with a cloth, and let it stand for 1 more hour.

10. 10

    Preheat oven to 400 F.

11. 11

    Put water in the drip pan and place it in the bottom of the oven.

12. 12

    Brush the fougasses with olive oil and bake for about 15 minutes.

* Per serving · 4 servings · Values may vary.

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