This Olive Ladder Bread, also known as Fougasse, is a rustic and visually striking flatbread that combines the chewy texture of artisan bread with the savory punch of black olives. Made with a simple no-knead-style sponge method, the dough develops deep flavor while remaining incredibly tender. The addition of buckwheat flour adds a subtle nuttiness and beautiful color contrast, while the generous amount of black olives provides bursts of salty, briny goodness in every bite. The signature “ladder” cuts allow the bread to expand during baking, creating an open, airy crumb and a generous amount of crisp, golden crust. Perfect for tearing and sharing, this bread pairs wonderfully with dips, soups, or as a side to a Mediterranean-inspired meal. It is easy to make with pantry staples and offers an impressive homemade touch to any gathering.
Olive Ladder Bread (Fougasse)
Description
This Olive Ladder Bread, also known as Fougasse, is a rustic and visually striking flatbread that combines the chewy texture of artisan bread with the savory punch of black olives. Made with a simple no-knead-style sponge method, the dough develops deep flavor while remaining incredibly tender. The addition of buckwheat flour adds a subtle nuttiness and beautiful color contrast, while the generous amount of black olives provides bursts of salty, briny goodness in every bite. The signature "ladder" cuts allow the bread to expand during baking, creating an open, airy crumb and a generous amount of crisp, golden crust. Perfect for tearing and sharing, this bread pairs wonderfully with dips, soups, or as a side to a Mediterranean-inspired meal. It is easy to make with pantry staples and offers an impressive homemade touch to any gathering.Directions
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Place lukewarm water in a large bowl, sprinkle dry yeast over the top, and stir in 2 1/2 cups of the all-purpose flour until combined.
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Stir the mixture vigorously 100 times in the same direction (about one minute) to develop gluten, then cover with plastic wrap and let rest for 30 minutes to 2 hours.
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Stir in the olive oil, salt, chopped olives, and buckwheat flour.
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Gradually mix in the remaining all-purpose flour, one cup at a time, stirring always in the same direction until the dough becomes too stiff to stir.
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Turn the dough out onto a well-floured work surface and knead gently for 5 minutes until it has an even consistency.
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Clean the large bowl, oil it lightly, place the dough inside, and cover with plastic wrap. Let rise for 2 to 3 hours, or until almost doubled in volume.
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Preheat oven to 400°F (200°C) and set rack at the center.
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Oil two 10 by 15-inch (or larger) baking sheets. Gently flatten the risen dough with your hands and turn it out onto a floured surface.
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Cut the dough in half. Return one half to the oiled bowl and cover. Divide the other half into two equal pieces.
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Shape each piece into a ball, flatten gently with your palm, and let rest for 5 minutes.
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Flatten each piece into a rectangle or oval about 10 inches long and 5 to 6 inches wide, roughly 1/2 to 3/4 inch thick. Transfer to the oiled baking sheets.
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Cover the loaves with a damp towel or plastic wrap and let rise for 20 to 30 minutes.
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Using a sharp knife or razor blade, cut three parallel slits across the width of each loaf, starting 2 inches from the top edge and spaced about 2 inches apart. Cut all the way through the dough.
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Gently pull the dough apart at the cuts to create the "ladder" effect. Brush each loaf lightly with olive oil.
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Bake for 20 minutes, or until golden brown. Rotate sheets halfway through baking if using multiple racks.
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Remove from oven and repeat the shaping and baking process with the second half of the dough.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Sodium 360mg15%
- Total Carbohydrate 32g11%
- Dietary Fiber 1.5g6%
- Sugars 0.5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
