Photograph of the finished Fougasse

France · Bánh mì dẹt ô liu Fougasse

Fougasse

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Black olives Black olives 280 g
  • Photograph of Rosemary leaves Rosemary leaves 40 g
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sugar Sugar 24 g

Method

  1. 1 Knead the flour with yeast, water, olive oil, and salt for 12 minutes until the dough is elastic.
  2. 2 Let the dough rise for 2 hours until it doubles in size, then mix in the chopped black olives and let it rise for another hour.
  3. 3 Roll the dough into a long leaf shape, then make diagonal cuts through the entire thickness of the dough.
  4. 4 Make incisions along the entire thickness, then widen each slit until the opening is completely exposed.
  5. 5 The slit must be clearly visible to form the characteristic leaf shape; shallow slits will close as the cake expands.
  6. 6 Drizzle with olive oil, sprinkle with rosemary, garlic slices, and coarse salt, then bake at 230 degrees for 18 minutes.

With an appliance

  • Air fryer 52 min

    Replace step 6: spray both sides with fougasse, cook at 245 degrees in a hot air oven for 12 minutes and flip after 6 minutes; the edges crisp up faster, wider pieces need to be split in half.

Start cooking