This Olive Fougasse is a delightful take on traditional Mediterranean flatbread, offering a perfect balance of savory and comforting flavors. Made using a breadmaker for convenience, this recipe yields a tender, airy dough infused with the rich aroma of fruity olive oil. The inclusion of chopped Niçoise or green olives adds bursts of salty, briny goodness in every bite. The result is a rustic loaf with a beautifully crisp exterior and a soft, chewy interior. It makes an excellent side dish for soups and stews, a perfect companion for cheese and charcuterie boards, or a standalone snack with a drizzle of extra olive oil. Simple to prepare yet impressive to serve, this bread is a wonderful addition to any meal.
Olive Fougasse – Breadmaker
Description
This Olive Fougasse is a delightful take on traditional Mediterranean flatbread, offering a perfect balance of savory and comforting flavors. Made using a breadmaker for convenience, this recipe yields a tender, airy dough infused with the rich aroma of fruity olive oil. The inclusion of chopped Ni&# 195;§oise or green olives adds bursts of salty, briny goodness in every bite. The result is a rustic loaf with a beautifully crisp exterior and a soft, chewy interior. It makes an excellent side dish for soups and stews, a perfect companion for cheese and charcuterie boards, or a standalone snack with a drizzle of extra olive oil. Simple to prepare yet impressive to serve, this bread is a wonderful addition to any meal.Ingredients
Directions
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Add bread machine yeast, bread flour, sugar, salt, warm milk, water, and 1/4 cup olive oil to the bread machine pan.
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Select the dough setting on the bread machine and start the cycle to mix and knead the dough.
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Once the cycle completes, turn the dough out onto a lightly floured work surface.
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Gently knead the chopped olives into the dough until evenly distributed.
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Place the bread pan upside down over the dough to cover it and let it rest for 15 minutes.
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Divide the dough into two equal portions.
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Roll each portion into an 8-by-10-inch rectangle on a floured surface.
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Place each rectangle on a baking sheet lined with parchment paper.
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Using a sharp knife or bench scraper, make two rows of 6 to 8 evenly spaced diagonal slashes across each rectangle, cutting all the way through the dough.
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Gently pull the slits open with your fingers to create the characteristic fougasse pattern.
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Drizzle the tops of the flatbreads with extra olive oil.
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Let the dough rise in a warm place until puffed, about 20 minutes.
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Preheat the oven to 375ðF (190ðC).
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Bake the fougasse for 15 to 20 minutes, or until golden brown and crisp.
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Transfer the bread to a wire rack to cool completely before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 706.4kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 2.5g13%
- Cholesterol 0.6mg1%
- Sodium 1252.2mg53%
- Total Carbohydrate 119.8g40%
- Dietary Fiber 3.7g15%
- Sugars 4.5g
- Protein 20.9g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fougasse is best eaten the day it is made. To store leftovers, wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 2 days.
Variations: Try adding fresh herbs like rosemary or thyme to the dough for an aromatic twist. You can also sprinkle sea salt flakes on top before baking.
Tips: Ensure the milk and water are warm (not hot) to activate the yeast properly without killing it. If your bread machine has a different dough setting duration, follow the manufacturer's instructions.
Serving: Serve warm with a drizzle of high-quality extra virgin olive oil and a side of hummus or cheese.
