Windows on Provence
Recipe for Fougasse
500g plain, or strong flour
2 sachets easy-blend dried yeast
2 tsp salt
2 tbsp extra virgin olive oil
400ml luke warm water
large handful roughly chopped rosemary, sage, or thyme leaves
12 black olives
2 tsp rough sea salt
Put the flour, yeast, salt and oil in a bowl and mix in most of the water with a wooden spoon, stirring to form a very soft gooey dough.Turn out and knead on a floured worktop for about five minutes. Place in a large oiled bowl, cover with clingfilm and leave to rise in a warm place for an hour until doubled in size.
Preheat the oven to 220°C.Lightly oil a baking tray and spread the dough out to the edges of the tray with your fingers, flattening it as you go. Leave, uncovered, in a warm place for twenty minutes until risen again.
When it has risen, scatter with the herbs and gently poke the surface of the dough with your fingertips making deep depressions in the surface.Sprinkle over the black olives and sea salt and place in the centre of the oven. Bake for about twenty minutes, or until golden.Remove from the oven and allow to cool for ten minutes or so. Cut into squares and serve.