Olive Fougasse
& Classic
- 500g / 1lb 2oz flour
- 10g / 0.35oz salt
- 25g / 0.85oz soft butter
- 35g / 1.25oz sugar
- 250g / 9oz cold water
- 10g / 0.35oz baker’s yeast
- 50g / 2oz olive oil
Mix the water with the yeast, then add the flour to make a dough.
Gradually add the salt, sugar, butter and olive oil.
Cover the dough and leave to rise for 1 hour.
Cut the dough into three, then make balls.
Leave the balls to rest for 15 minutes.
With a rolling pin, flatten each ball to obtain 2cm thick rounds, then leave to rise for 30-40 minutes.
Bake at 180°C / 350°F / GM4 for 12 minutes.
After removing from the oven, drizzle with a little olive oil.
Gradually add the salt, sugar, butter and olive oil.
Cover the dough and leave to rise for 1 hour.
Cut the dough into three, then make balls.
Leave the balls to rest for 15 minutes.
With a rolling pin, flatten each ball to obtain 2cm thick rounds, then leave to rise for 30-40 minutes.
Bake at 180°C / 350°F / GM4 for 12 minutes.
After removing from the oven, drizzle with a little olive oil.
