Fougasse

 

After a couple of unusually hot days in California, I couldn't help but feel some anticipation for summer. I spent the weekend by the pool, bbq-ing, indulging in my favorite ice cream, and watching travel videos of the French Riviera. I love watching those travel guide films, especially when they share views of the beautiful lavender fields of Provence and glimmering turquoise waters of the Cote d'Azur. To quell my pressing need for a dose of Southern France, I made this Provencal olive bread called fougasse. Eating the flavorful bread, warm out the oven, I could almost feel the sea breeze on my face and smell the lavender trailing through the air.

What you will need

14 oz . all-purpose flour just under 4 cups

1/2 tsp salt

1.5 tsp chopped rosemary

1.5 tsp chopped thyme

1.5 tsp dried oregano

1 tsp active dry yeast

250 ml warm water a little over 1 cup, 115°F

2 tbsp olive oil plus more for greasing

2 tbsp chopped olives

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