Rosemary and Black Olive Fougasse

Name: Rosemary and Black Olive Fougasse
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast; 946 milliliters all purpose flour; 237 milliliters black olives, pitted and chopped; 2 Tbsps chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 16 servings Kosher salt; 2 teaspoons lemon zest; 6 Tbsps extra-virgin olive oil, divided; 1 teaspoons salt; 1 teaspoon sugar; 394 milliliters warm water

Need a vegan hor d'oeuvre? Rosemary and Black Olive Fougasse could be an amazing recipe to try. This recipe makes 16 servings with 175 calories, 4g of protein, and 7g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 12 hours. Head to the store and pick up active yeast, all purpose flour, warm water, and a few other things to make it today.

Instructions

In a small bowl, combine yeast, sugar, and 2/3 cup warm water.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Let sit until yeast bubbles, five minutes.

Ingredients you will need

Yeast

Add remaining one cup of warm water and 41/2 tablespoons oil.

Ingredients you will need

Water

Cooking Oil

In a large bowl of a stand mixer, combine flour and 1 1/4 teaspoons salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Stand Mixer

Bowl

Add yeast mixture and stir with dough hook, 3 minutes. Continue to kneed with dough hook for 10 minutes.

Ingredients you will need

Dough

Yeast

In a small bowl, combine rosemary, olives, thyme and lemon zest.

Ingredients you will need

Lemon Zest

Rosemary

Olives

Thyme

Equipment you will use

Bowl

Add to dough and mix to combine.

Ingredients you will need

Dough

Lightly oil a large bowl with olive oil.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Bowl

Add dough, brush with olive oil, and cover bowl with a kitchen towel.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Kitchen Towels

Bowl

Let dough sit in a warm place until doubled in size, about 2 hours. Punch down dough.

Ingredients you will need

Dough

Punch

Let dough rise in the refrigerator 8 hours or over night.

Ingredients you will need

Dough

Punch down dough. Divide dough into two balls. On a floured surface, roll out first ball of dough into an approximately 7 by 9 inch rectangle.

Ingredients you will need

Dough

Punch

Roll

Brush dough with olive oil and sprinkle with salt. Score a long vertical cut into center of dough and use your fingers to open it to approximately one inch slot.

Ingredients you will need

Olive Oil

Dough

Salt

Cut three diagonal cuts on either side of the main cut and widen them to one inch slots.

Transfer loaf to a baking sheet. Repeat with second ball of dough.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet