Olive Fougasse

1. 1

   In a bowl, form a volcano with the flour and in the center add the other ingredients. Knead until pastry becomes elastic. Mold into a ball and let stand for 1 hour.

2. 2

   Next, divide pastry into four equal pieces. Flatten with a rolling pin and place on a floured baking tray or on a baking mat. Make cuts as seen in the picture, which are Fougasse characteristics. Let stand half an hour.

3. 3

   Preheat oven to 220 degrees Celsius.

4. 4

   Before putting into the oven, brush the Fougasse with olive oil. Bake for 20 minutes.

5. 5

   Turn off the oven and let rest inside the oven for five more minutes. Then remove and let cool completely on a rack.

* Per serving · 4 servings · Values may vary.

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