Fougasse With Olive Tapenade

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 500 g bread flour or 500 g all-purpose flour
• 4 1/2 teaspoons fast rising yeast
• 1 teaspoon fine sea salt
• 2 tablespoons extra virgin olive oil
• 400 ml warm water (110 degrees)
• 1/4 cup rough chopped fresh rosemary or 1/4 cup fresh thyme
• 1 dozen black olives, rough chopped (optional)
• 1 -2 teaspoon fleur de sel (optional)
• 2 garlic cloves, rough cut
• 1/2 cup black olives, pitted
• 1 anchovy fillet, rinsed well
• 2 tablespoons capers, drained
• 3 -4 tablespoons olive oil
• 1 teaspoon lemon juice
• pepper

Recipe

• 1 fougasse.
• 2 combine flour, yeast, salt and oil in a stand mixer bowl.
• 3 with dough hook attached and running on medium low (3 on my kitchenaid) add all but a few tbsp of the water.
• 4 continue "kneading" the dough for about 4 minutes. the dough should come away from the sides of the bowl. add more water as necessary.
• 5 alternatively use a large bowl and a wooden spoon or danish whisk to combine then turn the dough out to a floured surface and knead for 5 minutes by hand.
• 6 place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
• 7 preheat oven to 425f.
• 8 gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
• 9 let the dough rest for 20 minutes more.
• 10 dress the top of the bread with the herbs.
• 11 if using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
• 12 bake for 20 minutes until the top is golden brown.
• 13 remove and allow to cool for 10 minutes.
• 14 cut into small bite sized pieces.
• 15 tapenade.
• 16 pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
• 17 continue pulsing and add 1 tbsp of olive oil at a time until all the ingredients come together.
• 18 add lemon juice and pepper to garnish.