Olive Fougasse

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The ingredient of Olive Fougasse

• 3 2 3 cups bread flour
• 3 3 8 tablespoons olive oil
• 1 2 3 tablespoons bread yeast blithe
• 1 1 8 cups black olives chopped
• 1 teaspoon oregano
• 9 16 tablespoon salt
• 1 cup water tepid this is an approximation accomplish not grow all but mount up a little if necessary

The Instruction of olive fougasse

• in a bowl form a volcano with the flour and in the center add the other ingredients knead until pastry becomes elastic mold into a ball and let stand for 1 hour
• next divide pastry into four equal pieces flatten with a rolling pin and place on a floured baking tray or on a baking mat make cuts as seen in the picture which are fougasse characteristics let stand half an hour
• preheat oven to 220 degrees celsius
• before putting into the oven brush the fougasse with olive oil bake for 20 minutes
• turn off the oven and let rest inside the oven for five more minutes then remove and let cool completely on a rack

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