Olive, Lemon and Rosemary Fougasse

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    351
based on 62 ratings

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 23 Jun 2021

Ingredients

  • Water icon
    Water
    100 ml (about ½ cup)
  • Fresh rosemary icon
    Fresh rosemary
    1 ½ teaspoons (about 2 g)
  • Black olives icon
    Black olives
    100 g (about 10)
  • Lemon icon
    Lemon
    1 (about 58 g)
  • Bread flour icon
    Bread flour
    500 g (about 4 cups)
  • Active dried yeast icon
    Active dried yeast
    7 g (about 1 ¾ teaspoons)
  • Sugar icon
    Sugar
    1 teaspoon (about 4 g)
  • Salt icon
    Salt
    1 teaspoon (about 6 g)
  • Water icon
    Water
    300 ml (about 1 ¼ cups)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)
  • Plain flour icon
    Plain flour
    as needed

Tools

  • kCook icon Cooling rack
  • kCook icon Kenwood Chef
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Attach Spiral Dough Tool
  2. Add bread flour, active dried yeast, sugar, salt, water, water and olive oil to the Kenwood Bowl
  3. Knead with splashguard fitted - 5 min, Speed 1
  4. Then add fresh rosemary, black olives and lemon to the dough
  5. Knead with splashguard fitted - 1 min, Speed 1
  6. Cover with kitchen towel
  7. Prove until doubled - 1 hr
  8. Pre-heat oven - 220°C
  9. Turn out dough onto lightly floured surface gently
  10. Dust with plain flour generously
  11. Cover with kitchen towel
  12. Let rest with kitchen towel - 5 min
  13. Divide into halves with dough scraper
  14. Shape into triangles
  15. Cut carefully
  16. Shape gently
  17. Flour 2 clean baking sheets
  18. Transfer dough to 2 baking sheets
  19. Bake until golden brown - 10 min, 220°C
  20. Let cool onto cooling rack
  21. Serve
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