Fougasse aux Olives

Ingredients

• 4 cups all-purpose flour
• 1.5 cups water
• 2 teaspoons yeast
• 1 cup black olives
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 tablespoon herbs de Provence
• 1 teaspoon sugar
• 0.5 cups flour (for dusting)

Instructions

1. 1

   In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of salt, and 1 tablespoon of herbs de Provence. Mix well.

2. 2

   In a separate bowl, dissolve 2 teaspoons of yeast and 1 teaspoon of sugar in 1.5 cups of warm water (about 110°F). Let it sit for 5-10 minutes until frothy.

3. 3

   Make a well in the center of the flour mixture and pour in the yeast mixture and 3 tablespoons of olive oil.

4. 4

   Mix with a wooden spoon until a shaggy dough forms. Then, knead the dough on a floured surface for about 10 minutes until smooth and elastic.

5. 5

   Chop 1 cup of black olives and gently fold them into the dough, ensuring they are evenly distributed.

6. 6

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

7. 7

   Preheat your oven to 425°F (220°C).

8. 8

   Once the dough has risen, punch it down and transfer it to a lightly floured surface. Shape it into a flat oval or rectangle, about 1 inch thick.

9. 9

   Using a sharp knife or kitchen scissors, make several diagonal cuts on the surface to create a leaf-like pattern.

10. 10

    Transfer the shaped dough onto a baking sheet lined with parchment paper. Let it rise for another 20 minutes.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.

12. 12

    Remove from the oven and let cool on a wire rack before slicing. Serve warm or at room temperature.