FOUGASSE (OLIVE BREAD)
Adapted from a recipe in "Artisan Bread in 5 Minutes a Day." The recipe can easily be doubled.
Provided by DrGaellon
Categories Yeast Breads
Time 3h5m
Yield 2 one lb loaves
Number Of Ingredients 8
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.
OLIVE FOUGASSE (RUSTIC BREAD) -- ABM
This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts
Provided by Katzen
Categories Breads
Time 2h10m
Yield 2 Flatbreads, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
- Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
- Preheat the oven to 375°F.
- When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.
OLIVE LADDER BREAD (FOUGASSE)
Steps:
- You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
- Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
- Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
- Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.
FOUGASSE WITH OLIVE TAPENADE
I was looking for a fun appetizer prior to a French meal I had planned. I thought modifying a traditional Fougasse recipe and putting the olives "on the side" as it were would work. The tapenade ingredients are quite salty therefore I skipped the fleur de sel as well as the olives on the fougasse. Give it a try, let me know.
Provided by HotWingRog
Categories Spreads
Time 35m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 253.2, Fat 6.9, SaturatedFat 1, Cholesterol 0.3, Sodium 292.8, Carbohydrate 41.1, Fiber 2.1, Sugar 0.2, Protein 6.2
FOUGASSE (FRENCH BREADSTICKS)
The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
Provided by rainna
Categories Breads
Time 21m
Yield 10 loafs, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
- Add in the water and olive oil, oregano and chopped sundried tomatoes.
- Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough.
- Rest on the table and cover with a plastic wrap for about 30 minutes.
- Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked.
- Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
- Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes.
- Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes.
Nutrition Facts : Calories 459.8, Fat 9.3, SaturatedFat 1.3, Sodium 899.3, Carbohydrate 81.4, Fiber 3.9, Sugar 3.4, Protein 11.9
More about "olive fougasse rustic bread abm food"
FOUGASSE: THE FRENCH OLIVE FLATBREAD YOU NEED TO …
From foodrepublic.com
FOUGASSE WITH OLIVES AND ROSEMARY (PROVENçAL BREAD)
From karenskitchenstories.com
FOUGASSE (PROVENçAL BREAD WITH OLIVES AND HERBS) - SAVEUR
From saveur.com
FOUGASSE - OLIVE BREAD FROM PROVENCE - MEDITERRANEAN LIVING
From mediterraneanliving.com
5/5 (1)Total Time 1 hrServings 2Calories 1176 per serving
OLIVE FOUGASSE | ACE BAKERY OLIVE FOUGASSE LOAF
From acebakery.com
Iron 10%
PROVENçAL OLIVE FOUGASSE RECIPE | COOK THE BOOK
From seriouseats.com
FOUGASSE (OLIVE BREAD) RECIPE - FOOD NEWS
From foodnewsnews.com
OLIVE FOUGASSE (RUSTIC BREAD) -- ABM RECIPE - FOOD.COM
From pinterest.nz
3 OLIVE FOUGASSE BREAD MACROS - KETOGENIC.COM
From ketogenic.com
ASTRAY RECIPES: OLIVE FOUGASSE - BREADMAKER
From astray.com
POTATO, BLACK OLIVE AND HERB FOUGASSE - THE CAROUSEL
From thecarousel.com
FOUGASSE – TRADITIONAL PROVENçAL FLATBREAD | MAISON MIRABEAU
From maisonmirabeau.com
OLIVE FOUGASSE | COLE'S PEACE
From colespeace.com
OLIVE AND ONION FOUGASSE - KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE FRENCH FOUGASSE BREAD - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
RUSTIC OLIVE FLATBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
AIP OLIVE FOUGASSE BREAD (COCONUT FREE, VEGAN) - GO HEALTHY WITH …
From gohealthywithbea.com
PROVENCAL FOUGASSE RECIPE WITH OLIVES AND CHERRY …
From perfectlyprovence.co
OLIVE FOUGASSE - BREADMAKER RECIPE
From bakerrecipes.com
OLIVE FOUGASSE (RUSTIC BREAD) -- ABM RECIPE - FOOD.COM
From pinterest.com
OLIVE FOUGASSE (RUSTIC BREAD) -- ABM RECIPE - FOOD.COM
From pinterest.nz
WEGMANS - OLIVE FOUGASSE BREAD CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
FOUGASSE BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERB AND OLIVE FOUGASSE - HUNGRY TIRED SLEEPY
From hungrytiredsleepy.com
OLIVE FOUGASSE - COUNTRY LIVING
From countryliving.com
BEST COOKING BREADS RECIPES: OLIVE FOUGASSE (RUSTIC BREAD) -- ABM
From worldbestbreadsrecipes.blogspot.com
OLIVE FOUGASSE - BREAD & PASTA | MONTREAL’S PUBLIC MARKETS
From marchespublics-mtl.com
GARLIC FOUGASSE RECIPE - ARTISAN BREAD IN FIVE MINUTES A DAY
From artisanbreadinfive.com
WRAPPED OLIVE FOUGASSE - BOULART
From boulart.com
FOUGASSE BREAD RECIPE | JORDAN WINERY
From jordanwinery.com
ASTRAY RECIPES: OLIVE BREAD PART 1 ABM
From astray.com
OLIVE SOURDOUGH FOUGASSE RECIPE - FOOD NEWS
From foodnewsnews.com
OLIVE FOUGASSE, A FLAT BREAD FROM SOUTHERN FRANCE, SIMILAR TO ITALIAN ...
From pinterest.ca
FOUGASSE (A.K.A. PROVENçAL BREAD WITH OLIVES & HERBS
From thehungrymouse.com
OLIVE FOUGASSE - BOULART
From boulart-v2.bob.ca
GARLIC & ROSEMARY FOUGASSE BREAD - PHIL'S HOME KITCHEN
From philshomekitchen.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love