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Title: Olive Fougasse - Breadmaker
Categories: Breadmaker
Yield: 2 Loaves
| 1 | tb | Bread machine yeast |
| 2 1/2 | c | Bread flour |
| 2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Warm milk |
| 1/2 | c | Water |
| 1/4 | c | Fruity olive oil, + extra for coating the dough |
| 1/3 | c | Chopped Nicoise or green olives |
Combine the yeast, flour, sugar, salt, milk, water and 1/4 cup olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8 ~by-10-inch rectangle. Place each rectangle on a parchment paper-covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, cutting all the way through the dough. Open these slits by pulling them well apart with your hands. Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
Preheat the oven to 375 F. After the breads are puffy, bake in the hot oven for 15 to 20 minutes, or until golden brown. Cool on a rack. These are best eaten the day they're made, but they can be stored in plastic wrap.
Two 8-by-10-inch flatbreads
NOTE: This olive-rich is rolled into aangle and thenslashed with a knife to form traditional patterns. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. It's a perfect accompaniment to salade Nicoise. Use dough setting.
From "Rustic European Breads from Your Bread Machine" by Linda West
Eckhardt and Diana Collingwood Butts By Lorna previous next