Olive Fougasse Rustic Bread Abm Recipes

FOUGASSE (OLIVE BREAD)

Steps:

• In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
• Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
• Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
• Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
• Repeat with remaining dough and remaining olives.

FOUGASSE WITH OLIVE TAPENADE

Steps:

• Fougasse.
• Combine flour, yeast, salt and oil in a stand mixer bowl.
• With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water.
• Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary.
• 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.
• Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
• Preheat oven to 425f.
• Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
• Let the dough rest for 20 minutes more.
• Dress the top of the bread with the herbs.
• If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
• Bake for 20 minutes until the top is golden brown.
• Remove and allow to cool for 10 minutes.
• Cut into small bite sized pieces.
• Tapenade.
• Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
• Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together.
• Add lemon juice and pepper to garnish.