Fougasse

(Provencal flatbread

with olives)

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Makes 5 or enough to serve 15

Fougasse, a yeast flatbread something like focaccia or pizza dough, is rolled out and sprinkled with chopped green and black olives, dried thyme, and rosemary in the French Consul General’s home. Chef Etienne Jaulin bakes the bread in a 500-degree oven. It is best the same day it is made.

DOUGH

Cornmeal (for dusting)
cups warm water
1 teaspoon active dry yeast
1 teaspoon sugar
2 tablespoons olive oil
4 cups flour
Extra flour (for sprinkling)

1. Sprinkle cornmeal on 3 large baking sheets.

2. In a large bowl, pour in the water. Sprinkle the yeast and sugar on top. Set aside for 10 minutes, or until the mixture is foamy.

3. Add the olive oil and flour to the yeast mixture. Using a wooden spoon, stir until the dough comes away from the sides of the bowl.

4. Dust a counter with flour. Turn the dough out and knead 6 minutes or until the dough is smooth.

5. Scrape out the bowl and pour a little oil into it. Add the dough and turn to coat the dough all over with oil. Cover with plastic wrap and set aside at room temperature for 2 hours.

6. Lightly compress the dough with your fingers and turn the dough onto a lightly floured counter.

7. Cut the dough into 5 triangular pieces. You will be baking 2 breads at time. Take 1 triangle and with a floured rolling pin, gently roll and stretch the dough to a triangle shape that is 8 inches on a side. Set on a baking sheet.

8. With the tip of a knife make 1 slit down the middle leaving about 2 inches at the top and 1½ inches at the bottom. Make 2 more slits on either side and gently separate the dough, creating a space between the strips of dough. Repeat with remaining dough. Cover lightly with plastic wrap and set aside for 30 minutes.

9. Set the oven at 500 degrees.

TOPPING

½ cup pitted black olives, finely chopped
½ cup pitted green olives, finely chopped
1 tablespoon dried thyme leaves
1 tablespoon dried rosemary leaves, crushed
Olive oil (for brushing)
Sea salt and pepper, to taste

1. In a bowl combine the black and green olives, thyme, and rosemary.

2. Remove the plastic wrap from the breads. Brush the tops with olive oil. Sprinkle with salt and pepper. With a small spoon, distribute the olive and herb mixture on top.

3. Bake the breads for 10 to 12 minutes or until the tops are golden. Transfer to wire racks to cool. Adapted from Saveur