Ingredients
-
-
500
-
4 1/2
-
1
-
2
-
400
-
1/4
-
1
-
1 - 2
-
-
2
-
1/2
-
1
-
2
-
3 - 4
Directions
Fougasse With Olive Tapenade, I was looking for a fun appetizer prior to a French meal I had planned I thought modifying a traditional Fougasse recipe and putting the olives on the side as it were would work The tapenade ingredients are quite salty therefore I skipped the fleur de sel as well as the olives on the fougasse Give it a try, let me know , I was looking for a fun appetizer prior to a French meal I had planned I thought modifying a traditional Fougasse recipe and putting the olives on the side as it were would work The tapenade ingredients are quite salty therefore I skipped the fleur de sel as well as the olives on the fougasse Give it a try, let me know
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Steps
|
1
Done
|
Fougasse. |
|
2
Done
|
Combine Flour, Yeast, Salt and Oil in a Stand Mixer Bowl. |
|
3
Done
|
With Dough Hook Attached and Running on Medium Low (3 on My Kitchenaid) Add All but a Few Tbsp of the Water. |
|
4
Done
|
Continue "kneading" the Dough For About 4 Minutes. the Dough Should Come Away from the Sides of the Bowl. Add More Water as Necessary. |
|
5
Done
|
Alternatively Use a Large Bowl and a Wooden Spoon or Danish Whisk to Combine Then Turn the Dough Out to a Floured Surface and Knead For 5 Minutes by Hand. |
|
6
Done
|
Place the Dough in a Large Oiled Bowl, Cover With Plastic Wrap and Let Rise Until Doubled in Size.minimum 1 Hour. |
|
7
Done
|
Preheat Oven to 425f. |
|
8
Done
|
Gently Scrape the Dough Into a Large Baking Pan, Pulling the Dough to Fit Within the Pan. |
|
9
Done
|
Let the Dough Rest For 20 Minutes More. |
|
10
Done
|
Dress the Top of the Bread With the Herbs. |
|
11
Done
|
If Using the Olives and Salt, Press the Olives Into the Dough and Lightly Sprinkle the Top With the Fleur De Sel. |
|
12
Done
|
Bake For 20 Minutes Until the Top Is Golden Brown. |
|
13
Done
|
Remove and Allow to Cool For 10 Minutes. |
|
14
Done
|
Cut Into Small Bite Sized Pieces. |
|
15
Done
|
Tapenade. |
