Olive and Rosemary Fougasse

Olive and Rosemary Fougasse : A Provencal flatbread that is tender inside and crisp outside, meant to be torn by hand at the start of the meal. Olives and rosemary perfume it generously.

• 6 servings
• Preparation 20 min
• Cooking 20 min
• Total 40 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : olive and rosemary fougasse

• 400 g all-purpose flour
• 220 ml lukewarm water
• 1 tsp active dry yeast
• 3 tbsp olive oil
• 2 tsp salt
• 80 g pitted green olives
• 2 sprigs of rosemary
• 1 pinch of flaky sea salt

Preparation : olive and rosemary fougasse

1. Put the water, yeast, 2 tablespoons of oil and the salt in the bowl, then mix. 20 sec37°Cspeed 2
2. Add the flour and knead. 2 minspeed dough
3. Add the sliced olives and knead briefly to incorporate. 20 secspeed dough
4. Let rise for 1 hour under a dish towel, until doubled in volume.
5. Stretch the dough into an oval on a baking sheet, cut leaf-shaped slits and pull them open.
6. Brush with oil, sprinkle with rosemary and flaky salt, then bake for 20 minutes at 220°C (425°F).

Storage: 1 day wrapped in a dish towel; reheat for 5 minutes in the oven.

You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.