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.