Fougasse Olive Bread Recipes

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OLIVE LADDER BREAD (FOUGASSE)

Provided by Food Network

Categories     dessert

Yield 4 loaves

Number Of Ingredients 7



Olive Ladder Bread (Fougasse) image

Steps:

  • You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
  • Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
  • Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
  • Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.

2 1/2 cups lukewarm water
1 teaspoon dry yeast
6-7 cups unbleached all purpose flour
2 tablespoons olive oil plus extra for oiling surfaces
2 teaspoons salt
1 1/2 cups pitted and chopped black olives (Nyons or Kalamata)
1/4 cup buckwheat flour

OLIVE FOUGASSE (RUSTIC BREAD) -- ABM

This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts

Provided by Katzen

Categories     Breads

Time 2h10m

Yield 2 Flatbreads, 8 serving(s)

Number Of Ingredients 8



Olive Fougasse (Rustic Bread) -- Abm image

Steps:

  • Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
  • Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
  • Preheat the oven to 375°F.
  • When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.

1 tablespoon bread machine yeast
2 1/2 cups bread flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup milk, warmed
1/2 cup water
1/4 cup olive oil
1/3 cup nicoise olive, chopped

FOUGASSE (OLIVE BREAD)

Adapted from a recipe in "Artisan Bread in 5 Minutes a Day." The recipe can easily be doubled.

Provided by DrGaellon

Categories     Yeast Breads

Time 3h5m

Yield 2 one lb loaves

Number Of Ingredients 8



Fougasse (Olive Bread) image

Steps:

  • In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
  • Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
  • Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
  • Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
  • Repeat with remaining dough and remaining olives.

1 1/2 cups warm water
1 (7 g) packet yeast
2 1/2 teaspoons kosher salt
1/2 tablespoon white sugar
2 tablespoons extra virgin olive oil
3 1/2 cups all-purpose flour
1 cup kalamata olives (quarters if large) or 1 cup nicoise olive, pits removed and cut in half (quarters if large)
olive oil, for greasing the baking sheet and brushing the loaf

FOUGASSE

Provided by Food Network

Time 2h15m

Yield 1 fougasse

Number Of Ingredients 9



Fougasse image

Steps:

  • Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.
  • Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.
  • Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
  • Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.
  • Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.

2 2/3 cups/345 g sifted flour
1 teaspoon yeast
2 eggs
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 cup sliced green olives
1 egg, optional
Splash water, optional

FOUGASSE

This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.

Provided by Connie

Categories     Bread     Yeast Bread Recipes

Yield 20

Number Of Ingredients 10



Fougasse image

Steps:

  • Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
  • Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
  • Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
  • Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 20.1 g, Fat 3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 528.9 mg, Sugar 0.1 g

1 ½ cups warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
4 cups all-purpose flour
½ tablespoon dried basil
½ tablespoon ground savory
½ tablespoon dried thyme
½ tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

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