Olive fougasse
By Paul Hollywood
Cooking time
Ready in 20 mins plus rising timeSkill level
For the keen cookServings
Makes 2 loavesPaul Hollywood gives us a step-by-step guide to perfecting this traditional French bread
Nutrition and extra info
Additional info
- Vegetarian
Nutrition info
Nutrition per serving
- kcalories
- 1012
- protein
- 32.1g
- carbs
- 196.1g
- fat
- 16.5g
- saturates
- 2.3g
- fibre
- 9.4g
- sugar
- -
- salt
- 7.76g
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 10g salt
- 10g instant (fast action) yeast
- semolina, for dusting
- about 40 green olive, pitted
- olive oil
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Method
- Mix the flour, salt, yeast and 370ml tepid water together in a bowl bringing it together with your hands to form a dough.
- Knead (see step-by-step guide) then put in a large oiled bowl. Leave to rise for 1 hour.
- Heat the oven to 240C/fan220C/gas9. Punch down the dough then tip onto a good dusting of semolina and flour.
- Divide into 2, shape and flatten into ovals. Put onto 2 baking trays and cut markings into each oval like a leaf using a pizza wheel (see step-by-step).
- Leave to rise for 30 minutes then stud the loaves all over with green olives. Drizzle with more olive oil and bake in the oven for 20 minutes until puffed and golden.
Recipe from olive magazine, November 2011
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Comments
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don't understand why this recipe has been tagged 'for the keen cook' when the method is no more difficult than the other fourgasse recipe here, tagged 'easy'. Is it because Paul Hollywood has to be seen as being rather special? I'm sure this bread tastes really nice (find me a home-baked bread that doesn't!), but I am not inspired to make it from the picture of the finished result, doesn't look particularly inviting, just dry.