Olive & Onion Fougasse

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Olive & Onion Fougasse

star rating (2) rate this recipe »
Published prior to 2008

This dense, chewy, highly flavored bread is wonderful served as is, but dip it in olive oil for a special treat.

Poolish (Starter)
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast

Dough
1/2 cup water
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil

Filling
4 1/2 ounces (about 3/4 cup) pitted Kalamata olives
1/2 cup golden baking onions ("french-fried" onions)

Poolish: Combine the flour, water and yeast, and set aside to rest, covered, overnight.

Dough: Add the 1/2 cup water and flours to the poolish, mix till just-combined, cover the bowl, and allow the mixture to rest for 20 minutes. Add the yeast, salt and olive oil, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours, gently deflating it and turning it over after 45 minutes.

Knead in the olives and onions; this will be a messy process, but just stick with it (literally!), and it'll get done. Shape the dough into a 12-x-6-inch oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes. Cut three deep diagonal slashes, all the way through the dough, in the center of the loaf, and pull it apart to form a ladder shape. Allow it to rise for another 30 to 45 minutes.

Bake the fougasse in a preheated 400°F oven for 20 minutes, or until it's starting to brown. Transfer it to a wire rack to cool. Yield: 1 loaf, 16 servings.

Nutrition information per serving (49g): 129 calories, 3g protein, 18g carbohydrates, 5g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 285mg sodium, 0g sugars, 1mg Vitamin C, 1g iron, 8 mg calcium.

Reviews

1
  • star rating 03/08/2015
  • member-kmo16481 from KAF Community
  • Made this yesterday and it was delicious! I was a little daunted by the stiffness of the dough initially, thought I might have put in too little water at either the poolish or the flour addition stage...but it all worked out. My only other problem was after kneading in the onions and olives...when I had some trouble forming the indicated size on the loaf...but once it had risen for 30 minutes and I put the cuts in it all turned out beautifully. Dramatic loaf with a a great crust and crumb and ...for olive lovers...very tasty.
  • star rating 10/02/2010
  • Jean Marotta from KAF Community
  • This was my second attempt in as many days to make a Fougasse; alas, I conquered the recipe!!! I replaced the olives and onion with chopped rosemary and added a sea salt and fresh cracked pepper to the top just before baking!!! My suggestions: Use non-stick aluminum foil to prevent the bread from sticking to the sheet pan. Stretch the bread to shape before you place it on your pan. Ciril Hitz has a wonderful video on Youtube demonstrating how to successfully bake a fougasse. Flavor is great and I love a crusty ornamental loaf!!
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