What the foug?

This is a bit of a makeshift recipe, but I’ve made it twice now with great results so I thought I’d better share. Quantities are about as exact as I can be, but you’ll probably have to add a little extra flour or liquid, depending how the olives affect the mix.

Olive Fougasse

fougasse

Start with 400g of strong white bread flour. Add 2 tsp sugar, 2 sachets of easy yeast and about 400ml of warm water. Whisk until smooth then cover & leave somewhere warmish for anything from a couple of hours to overnight. Longer the better. I leave my doughs & starters in big buckets with lids that the local Indian takeaway get their yogurt delivered in. If you ask, I bet they’ll let you have a couple. Very handy.

While your starter chuffs away, chop your olives. I use green ones I get in a big jar from our pound shop. Starting weight of 700g with a drained weight of about half that. Chop them roughly and squeeze out as much moisture as you can.

Once your starter is ready, scrape it out into your mixing bowl or the bowl of your processor. Add 200g of spelt flour and 200g of granary style grain flour. Add your chopped, drained olives, 2 level tsp of salt and 1 tsp ground black pepper. Set your mixer going, or get your hands in. Have another 100 – 150g of mixed spelt/granary flours ready, as the dough will take this as your olives start to give up their oil into the mix.

clean whatever you raised the starter in, and when the dough comes together and is smooth and just manageable, pop it back in & cover. Leave to rise for about 90 mins.

Take a handful of garlic cloves and chop roughly. Heat the garlic with a cup of good olive oil gently in the microwave or a pan (don’t burn the garlic – easy in the micro). Rosemary is also great added at this stage. Let this infuse while the dough rises.

Take your raised dough, cut in half and shape. This will make 2 huge loaves. brush baking sheets with the garlic oil, flatten your dough & slash however you like (plenty of inspiration online on how to shape fougasse). Brush each loaf liberally with the garlic oil, getting into all the cuts, then leave to rise on the trays for about an hour.

Bake for about 25 – 30 mins at 200. Check, and if needed, revolve after 20 mins.

The first time I made these I used rosemary in the oil and on top as they baked and they were awesome, but I couldn’t get hold of fresh this time, and my plant in the garden is long dead. Chilli flakes would be great too.

Enjoy 🙂

fougasse2

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