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www.RecipeFaire.com Presents:
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Olive Oil Fougasse with Olives Flat Bread
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by:
Sharon Gambel
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Olive Oil Fougasse with Olives Flat Bread Recipe based on a Provençale specialty, these flatbreads have an intriguing shape and are made with yeast, sugar, milk, olive oil, flour and olives. Serve them with a main-dish salade Niçoise.
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INGREDIENTS
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1 package active dry yeast
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1/2 cup warm (105° to 115° F)
water
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2 teaspoons sugar
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1/2 cup warm (105° to 115° F)
milk
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1/4 cup olive oil
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1/4 teaspoon salt
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2 3/4 to 3 cups unbleached all-purpose flour
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1/4 cup chopped green (not
stuffed) olives
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DIRECTIONS
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1:
Sprinkle yeast over 1/4 cup of the warm water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes). Stir in remaining 1/4 cup warm
water, milk, 3 tablespoons of the olive oil, and salt.
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2:
Add 2 cups of the unbleached flour. Mix to blend, then beat at medium speed until dough is elastic and pulls away from sides of bowl
(about 5 minutes). Stir in olives, then
about 1/2 cup more flour to make a
soft dough. Turn dough out onto a board or
pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (10 to 12 minutes),
adding just enough flour to prevent dough from being sticky.
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3:
Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (45 minutes to 1 hour). Punch dough down. Cover and let rest for 10 minutes. Divide into two equal portions. Roll and stretch each portion out to a rectangle about 8 by 10 inches. Place on greased baking sheets. With a sharp knife make six to eight evenly spaced diagonal slashes in two rows, cutting all the way
through dough. Open these slits by pulling them well apart.
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4:
Brush loaves lightly with remaining 1 tablespoon olive oil. Let stand until dough looks puffy (12 to 15 minutes). Preheat oven to 425° F. Bake until golden brown (15 to 20 minutes). Serve warm.
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