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Olive Fougasse<\/h2>\n
Makes 2 loaves<\/span><\/p>\n\n
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\n- 1\u00bd<\/span> cups<\/span> (360 grams) hot water (120\u00b0F\/49\u00b0C to 130\u00b0F\/54\u00b0C)<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) kosher salt<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- 3<\/span> cups<\/span> (381 grams) bread flour<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (65 grams) whole wheat flour<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (43 grams) drained pitted Castelvetrano olives packed in water, halved<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (43 grams) drained pitted kalamata olives packed in water, halved<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> lemon zest<\/span><\/li>\n
- \u00bd<\/span> teaspoon<\/span> finely chopped fresh rosemary leaves<\/span><\/li>\n
- 3<\/span> tablespoons<\/span> (42 grams) extra-virgin olive oil, divided<\/span><\/li>\n
- Flaked sea salt<\/span> (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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In the bowl of a stand mixer, whisk together flour, salt, and yeast by hand until combined. Add 1\u00bd cups (360 grams) water; using the dough hook attachment, beat at low speed until a shaggy dough forms. Cover and let rest at room temperature for 30 minutes<\/p>\n<\/li>\n
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Using the dough hook attachment, beat dough at medium-low speed until elastic and slightly sticky, pulls away from bottom and sides of bowl, and a ball forms, 15 to 20 minutes. Add olives, lemon zest, and rosemary, and beat until completely incorporated, 3 to 5 minutes.<\/p>\n<\/li>\n
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Place oiled hands underneath dough from both sides. Pull upward until dough folds in under itself, and stir dough back down; rotate bowl 90 degrees. Repeat procedure until a smooth round forms. Remove dough from bowl, and lightly grease bowl. Return dough to bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 30 to 45 minutes.<\/p>\n<\/li>\n
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Lightly grease 2 rimmed baking sheets with 1 tablespoon (14 grams) oil each.<\/p>\n<\/li>\n
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Divide dough in half. Turn out half of dough onto a prepared pan, and shape into a \u00bd-inch-thick oval (about 9×7 inches), making one short end wider than the other. Repeat with remaining dough on remaining prepared pan. Cover with lightly greased plastic wrap, and let rest at room temperature for 15 minutes.<\/p>\n<\/li>\n
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Preheat oven to 450\u00b0F (220\u00b0C).<\/p>\n<\/li>\n
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Brush dough with remaining 1 tablespoon (14 grams) oil. Using scissors, a bowl scraper, or a sharp paring knife, make 2 (2- to 3-inch) vertical cuts lengthwise down center of each shaped dough; make 5 diagonal cuts on each side of vertical cuts. Gently stretch dough to exaggerate cuts into larger openings. (The dough should be about 13×9 inches and resemble the shape of a leaf.) Sprinkle with sea salt (if using).<\/p>\n<\/li>\n
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Bake until deep golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes. Let cool on pans for 10 minutes. Remove from pans, and place on a wire rack. Serve warm or at room temperature. Store, covered, for up to 2 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Note: Recipe can be made without olives.<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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![\"Olive](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/07\/Fougasse-Torn024KG-696x1044.jpeg\" "\\"Fougasse")
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