Nutrition Facts
4 servings
4
Olive Fougasse: the easy recipe
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When I spent my holidays in the south, I loved eating foccacia. Here is a recipe for authentic, soft foccacia that is easy to make, and you can also vary it with bacon and cheese for a change. This Mediterranean delight will make your mouth water!
Ingredients
150 Pitted green olive
1 Baker's yeast
350 Flour
15 Lukewarm water
4 Olive oil
1 Herb salt
1 Egg
Directions
1
Preparation of the yeast Dilute the packet of yeast in 2 tablespoons of warm water and let it sit for 10 minutes.
2
Preparation of the olives Rinse the olives if they were in vinegar, then cut them into pieces. Place them in a bowl and drizzle a little olive oil on top.
3
Dough preparation In a mixing bowl, pour in the flour, oil, the remaining warm water, and the yeast. Knead for 5 minutes and then add the salt. Next, add the olives and knead again.
4
Rest and shape the dough. Let it rest in a warm place for at least 2 hours until it doubles in volume. Preheat the oven to 240°C. Roll out the dough into an oval shape on a floured work surface, it should be about 3 cm thick.
5
Cooking Make several slits and spread the edges by placing parchment paper. Let it rise for another 10 to 15 minutes. Brush with beaten egg and bake for about thirty minutes. Lower the temperature halfway through cooking.
Ingredients
Ingredients
150 Pitted green olive
1 Baker's yeast
350 Flour
15 Lukewarm water
4 Olive oil
1 Herb salt
1 Egg
Directions
Directions
1
Preparation of the yeast Dilute the packet of yeast in 2 tablespoons of warm water and let it sit for 10 minutes.
2
Preparation of the olives Rinse the olives if they were in vinegar, then cut them into pieces. Place them in a bowl and drizzle a little olive oil on top.
3
Dough preparation In a mixing bowl, pour in the flour, oil, the remaining warm water, and the yeast. Knead for 5 minutes and then add the salt. Next, add the olives and knead again.
4
Rest and shape the dough. Let it rest in a warm place for at least 2 hours until it doubles in volume. Preheat the oven to 240°C. Roll out the dough into an oval shape on a floured work surface, it should be about 3 cm thick.
5
Cooking Make several slits and spread the edges by placing parchment paper. Let it rise for another 10 to 15 minutes. Brush with beaten egg and bake for about thirty minutes. Lower the temperature halfway through cooking.
Notes
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michelangelo4
mino
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