1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (84g) Recipe makes 8 servings
Calories 226
Calories from Fat 75		(33%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 130mg		5%
Potassium 95mg		2%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 1.6g	6%
	Sugars 1.1g
Protein 5.2g		10%
detailed view... how is this calculated?

Olive Fougasse (Rustic Bread) -- Abm

Recipe #374002 | 2¼ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Katzen
May 23, 2009

This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts

SERVES 8 , 2 Flatbreads (change servings and units)

Ingredients

1 tablespoon bread machine yeast
2 1/2 cups bread flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup milk, warmed
1/2 cup water
1/4 cup olive oil
1/3 cup nicoise olive, chopped

Directions

1
Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
2
Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
3
Preheat the oven to 375°F.
4
When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.

Questions about this recipe?

Featured Reviews for This Recipe

From: Karen Elizabeth

On Aug 24, 2009

I'd like to make this again for more practice shaping, also because they are so good! I made as instructed, and my dough rose nicely after adding the olives, but didn't rise a great deal once shaped into flat loaves, I wasn't sure if this was just me, if they should have risen more, or what. I got a good crunchy bread, well-studded with olives, very tasty. I sprinkled them with coarse sea-salt after painting with oil. Over all, I was very happy with these, great to enjoy at home and I'd feel proud to take one to a friends home as a gift. Thanks Katzen!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kasha

On May 31, 2009

Makes two beautiful, big fougasses. I did use a bit less oil and add a few more olives, as the other reviewer suggested. I also sprinkled herbes de provence on top after painting them with oil before baking. I live in the south of France and these are as good or better than what I can buy from a bakery. Next time I'll make them with bits of bacon and onion.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: realbirdlady

On May 28, 2009

An crunchy tempting bread. I kneaded by hand, rather than using a bread machine. When made properly, these have a nice artesanal shape. I had a little trouble forming the loaves, but this may have been because it was a very warm day, and the yeast rose quickly. I would add a little more olives next time, and use slightly less olive oil in the bread.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews