Fougasse
Preheat oven to 400°F. Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water and olive oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add olives and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Ingredients
- 2-3/4 to 3 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
- 1/2 cup chopped black olives
- Olive oil
- Coarse salt
Method
Preheat oven to 400°F.
Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water and olive oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add olives and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half into an oval about 1/2-inch thick. Place each oval on greased baking sheet. Using a sharp knife, make 2 rows of 4 or 5 diagonal slits on each oval. Pull slits apart slightly. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Brush surface with olive oil; sprinkle with coarse salt. Bake in preheated 400°F oven for 18 to 20 minutes or until done. Remove from sheets; cool on wire rack. Serve with olive oil or balsamic vinegar for dipping.
