Rustic Olive Flatbread

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Hands-on time:
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Yield: 1 large flatbread.

Recipe photo

In Provence this bread is known as fougasse. Its origin is ancient Rome's flatbreads — including fougasse's better-known cousin, focaccia. We've made this with our newest artisan bread flavor — olive — which is a traditional Provençal flavor for bread.

Rustic Olive Flatbread

star rating (2) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: 1 large flatbread.
Published: 06/13/2013

Ingredients

Bread

Topping

Tips from our bakers

  • If you don't have a baking stone, simply bake the bread on a baking sheet set on the middle rack of your oven.

Directions

1) To make the dough: Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Transfer the dough to a lightly greased bowl, and let it rise, covered, for 1 to 1 1/2 hours, until just about doubled in bulk.

3) Gently deflate the dough, and shape it into a 10" x 12" oval on a lightly greased piece of parchment.

4) Brush lightly with olive oil, and sprinkle with sea salt.

5) For a traditional shape, cut decorative slits all the way through the dough from top to bottom. Pull the dough apart at the slits (at least 2", to allow for rising).

6) Cover the flatbread and let it rest for 30 to 45 minutes, while you preheat the oven to 400F with a baking stone on the middle rack.

7) With a large baker's peel, transfer the flatbread on its parchment to the heated stone.

8) Bake the flatbread for 20 to 25 minutes, until it's golden brown.

9) Remove it from the oven, and transfer it to a rack to cool.

Yield: 1 large flatbread.

Reviews

1
  • star rating 07/23/2014
  • devon0706@charter.net from KAF Community
  • Bake this all the time and it is always well received. This is also much requested from friends and neighbors as a thank you gift.
  • star rating 07/11/2013
  • Antonio L from Van Nuys, Ca
  • Nice texture and flavor. Worth a try. I used 1/4 tsp citric acid on the second batch to give it a hint of sourdough flavor.
1
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