Olive Oil Fougasse with Olives Flat Bread Recipe


	1 Reviews	by: Sharon Gambel
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.
Food Category: Bread
Cuisine Origin: French

Servings:16	Nutrition facts:115 calories3.9 grams fat	Print Preview	Rate This Recipe
Prep Time: 2 Hours 11 Minutes
Cook Time: 20 Minutes
Total Time: 2 Hours 31 Minutes

INGREDIENTS

DIRECTIONS

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.
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.
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.
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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