Recipe Image

Fougasse

  • Expert
  • 2 flat breads
  • 1 hr 5 min
Baking Success Or Baking Mess

Ingredients

2-3/4 to 3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1 cup water
1 tablespoon olive oil
1/2 cup chopped black olives
Olive oil
Coarse salt

Instructions

Preheat oven to 400°F.


Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add olives and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.


Divide dough in half; roll each half into an oval about 1/2-inch thick. Place each oval on greased baking sheet. Using a sharp knife, make 2 rows of 4 or 5 diagonal slits on each oval. Pull slits apart slightly. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.


Brush surface with olive oil; sprinkle with coarse salt. Bake in preheated 400oF oven for 18 to 20 minutes or until done. Remove from sheets; cool on wire rack. Serve with olive oil or balsamic vinegar for dipping.


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