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Fast Ed Halmagyi

Olive & Rosemary Fougasse

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Ingredients Method

Ingredients
  

  • 500 gms strong bread flour not ordinary plain flour
  • 3/4 5.5gms sachet of dried yeast
  • 300 mls water
  • 50 gms rye flour
  • 2 tsp salt
  • 150 gms pitted green olives chopped
  • 150 gms pitted black olives chopped
  • leaves from 6 rosemary sprigs
  • 1/4 cup extra virgin olive oil

Method
 

  1. Combine 150 gms of the bread flour with half the yeast & 150 mls of the water in bowl of an electric mixer & beat with dough hook until smooth & elastic. Cover with plastic wrap & leave for 3 hours, until dough has risen then collapsed.
  2. Add the remaining bread flour, yeast & water, the rye flour & salt - mix on slow for 5-10 minutes until dough is smooth.
  3. Turn on to a floured surface and knead in the olives, rosemary and half the olive oil until well distributed. Place in bowl, cover with plastic wrap again and leave for 1 hour.
  4. Preheat oven to 240C.
  5. Divide the dough into two equal pieces, then stretch out to form rough triangles on paper lined baking trays. Slash deeply, cover and leave to rise for 30 minutes.
  6. Bake for 15 minutes, until golden. Place immediately on wire racks and brush with remaining oil.

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