Olive fougasse
Paul Hollywood gives us a step-by-step guide to perfecting this traditional French bread
Difficulty and servings
MAKES 2 loaves
Preparation and cooking times
Ready in 20 mins plus rising time
Vegetarian
- 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.
PER SERVING
1012 kcalories, protein 32.1g, carbohydrate 196.1g, fat 16.5 g, saturated fat 2.3g, fibre 9.4g, salt 7.76 g
Recipe from olive magazine, November 2011.
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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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Difficulty and servings
MAKES 2 loaves
Preparation and cooking times
Ready in 20 mins plus rising time
Vegetarian
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
PER SERVING
1012 kcalories, protein 32.1g, carbohydrate 196.1g, fat 16.5 g, saturated fat 2.3g, fibre 9.4g, salt 7.76 g
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18 November 2011
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