Bread: Provençal Bread with Olives and Herbs (Fougasse)

By blum099

Ingredients

• 1 tsp. active dry yeast
• 1 tsp. sugar
• 4 1⁄2 cups flour
• 2 tbsp. extra-virgin olive oil,
• plus more for brushing loaves
• 1 tsp. kosher salt
• Cornmeal, for dusting
• 1 ⁄2 cup minced kalamata olives
• 1 ⁄4 cup minced green olives
• 2 tbsp. minced fresh parsley
• 2 tbsp. minced fresh thyme
• 1 tbsp. minced fresh rosemary
• Sea salt and cracked black pepper,
• to taste

Preparation

Step 1

. In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

2. Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8" x 5" triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

MAKES 5 LOAVES