Tour de France Stage 14; Fougasse aux Olives Noires et aux tomates séchés
Ingredients
500g white flour
8g dried instant yeast
415ml warm water
1 1/2 tsp salt
4 tbsp extra virgin olive oil
30g pitted black olives (diced)
30g sun-dried tomatoes (diced)
2 tbsp herbes de Provence (or mixed dried herbs)
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Add the yeast to the water and whisk in and set to one side for 10 mins
In a large mixing bowl mix the flour, water and oil, and form a dough. Knead on a floured surface for 10 mins.
Return to a well oiled bowl, cover with a damp tea towel, or cling film, and place in a warm part of the kitchen, and leave to prove for an hour.
After an hour knead for another 10 mins folding the olives, sun-dried tomatoes and herbs into the dough. Flatten into an oval shape and place on a well oiled baking tray. Cover and leave for a further hour.
Preheat the oven to 220C.
Cut 6 slits in the loaf, brush with oil and sprinkle with herbs and @blackthornsalt
Bake in the oven for 25 mins, and then when golden remove and place on a wire rack and allow to cool.
Enjoy as an apero with a glass of Provencal rosé.
fanculamedia 