Olive Sourdough Fougasse

Fougasse is a French bread and is a crust lover’s dream. Look at that crust to bread ratio.

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It’s a flat bread and it’s traditionally cut to resemble a leaf, or wheat. Which I think I failed epically at.

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Regardless, the holes are still really pretty to look at. And it’s fun to play with as well. You could casually swing it around your finger. Which I have done. The holes also helps the bread cook really fast!

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This tastes reaaaaally good warm and dipped in some extra virgin olive oil (like most non-enriched breads let’s face it).

I got this recipe from Paul Hollywood again (It’s one of my baking life’s goals to make all his bread recipes I can find).

Ingredients (makes 2 fougasse)

  • 375g strong white flour
  • 250g sourdough starter (mine was 100% hydration)
  • 7g salt
  • 175ml tepid water
  • Olive oil, for kneading
  • 100g whole black pitted olives (I clearly bought the wrong kind)
  • 100g whole green pitted olives
  • 1 tbsp dried oregano

Method

  1. Combine flour, starter, and salt. Add the water a little at a time and mix until you get a soft dough (You might not need all the water; I used close to 175ml).
  2. Tip the flour onto a lightly oiled surface and knead for 10-15 mins, or until smooth and elastic.
  3. Place dough in a large oiled bowl and turn the dough so oil coats the top of the dough. Cover the bowl with clingfilm. Let rise for 6 hours or until doubled in size.
  4. Add olives and oregano to the dough, and divide in two. Dust a work surface well with flour, and shape into a fougasse. To do this, roll each half out into a basic rectangle and make 3-4 diagonal cuts into each half. Gently pull the dough to enlarge the holes.
  5. Cover the dough loosely with oiled clingfilm and leave to rise for about 4 hours. It should spring back to the touch when ready.
  6. Fill a baking tray on the bottom shelf of the oven with water, and heat the oven to 220°C. When the oven is heated, bake the bread for about 20 mins until golden brown and crisp.
  7. Let cool on a wire rack.

Notes

  • It’s really important to flour your work surface and rolling pin well with flour when shaping the dough.
  • I didn’t read the label on the black pitted olives properly so I bought ones that were already sliced (oops). I kind of like the contrast in shapes though.
  • I probably should have rolled my fougasse out thinner as it is a flatbread and it would be crunchier that way too. Could have rolled it more evenly as well but my rolling technique isn’t down yet.
  • 100% hydration just means my sourdough starter was equal parts flour and water by weight.
  • If you want to try a different type of olive sourdough, check out my other recipe.
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