Olive, Lemon and Rosemary Fougasse
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 1hr 30mins
-
- Serves
- 6
-
- Calories
- 364
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 Sep 9, 2025
Ingredients
-
- Water
- 100 g
-
- Water
- 300 g
-
- Fresh rosemary
- 1 ½ teaspoons
-
- Pitted black olives
- 100 g
-
- Lemon
- 1
-
- Strong white bread flour
- 500 g
-
- Dried yeast
- 7 g
-
- Sugar
- 1 teaspoon
-
- Salt
- 1 teaspoon
-
- Olive oil
- 1 tablespoon
-
- Plain flour
- as needed
Tools
-
Oven
-
Cooking Chef XL
-
Baking tray - large
Step preview
- Fit the Dough Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Knead until the dough has formed - 5 minutes, speed 1
- Then add the next ingredients
- Knead until combined - 1 minute, speed 1
- Remove the Dough Tool, fit the splashguard
- Prove until doubled in size - 1 hour, 30°C, speed Off
- Preheat the oven - 220ºC
- Transfer the dough onto a lightly floured work surface
- Dust generously with flour
- Cover with a tea towel and let rest - 5 minutes
- Divide the dough into two equal pieces
- Shape each piece into a triangle
- Slice one long slit down the centre, leaving a section at the top and bottom uncut
- Make 3 diagonal slits on each side of the central slit angling outward like the veins of a leaf
- Using your fingers, gently shape and open out the dough cuts
- Dust two baking trays with flour
- Place the dough onto the trays
- Bake until golden brown - 10 minutes, 220ºC
- Remove from the oven and let cool on a cooling rack
- Serve