Olive Fougasse
Ingredients:
- CastelineS Classic Olive Oil
- CastelineS Organic Black Olive Oil
- 500g flour
- 10g salt
- 25g softened butter
- 35g sugar
- 250g cold water
- 10g baker’s yeast
- 50g olive oil
Combine the water with the yeast, then add the flour to form a dough.
Gradually add the salt, sugar, butter, and olive oil.
Cover the dough and let it rise for 1 hour.
Divide the dough into 3 and form balls.
Let the dough rest for 15 min.
Using a rolling pin, roll out each ball into 2cm thick rounds, then let them rise for 30-40 min.
Bake at 180° for 12 min.