Olive, Lemon and Rosemary Fougasse
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 20mins
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- Serves
- 6
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- Calories
- 355
Fresh herbs have been used to flavour our fougasse bread recipe, delicious as a shared starter with olive oil, antipasti and charcuterie. Tip: The dough should be wet, do not be tempted to add more flour - you will use flour on the work top. Handle the dough gently to keep as much air in it as possible.
recipe updated 21 Nov 2023
Ingredients
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- Water
- 100 ml
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- Fresh rosemary
- 1 ½ teaspoons
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- Black olives
- 100 g
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- Lemon
- 1
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- Water
- 300 ml
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- Active dried yeast
- 7 g
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- Bread flour
- 500 g
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- Sugar
- 1 teaspoon
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- Olive oil
- 1 tablespoon
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- Salt
- 1 teaspoon
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- Plain flour
- as needed
Tools
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Oven
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Cooling rack
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Kenwood Chef
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Lightly floured surface
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Baking sheet - 18 x 13"
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Kenwood bowl - kenwood chef
Step preview
- Attach Spiral Dough Tool
- Add water, water, active dried yeast, bread flour, sugar, olive oil and salt to the Kenwood Bowl
- Knead with splashguard fitted - 5 min, Speed 1
- Then add fresh rosemary, black olives and lemon to the dough
- Knead with splashguard fitted - 1 min, Speed 1
- Cover with kitchen towel
- Prove until doubled - 1 hr
- Pre-heat oven - 220°C
- Turn out dough onto lightly floured surface gently
- Dust with plain flour generously
- Cover with kitchen towel
- Let rest with kitchen towel - 5 min
- Divide into halves with dough scraper
- Shape into triangles
- Cut carefully
- Shape gently
- Flour 2 clean baking sheets
- Transfer dough to 2 baking sheets
- Bake until golden brown - 10 min, 220°C
- Let cool onto cooling rack
- Serve