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🍞 Olive and Onion Fougasse

Olive and Onion Fougasse

🍽 Serves ⏲ Total Time
1 loaf 11 hours 12 minutes

🧂 Ingredients

  • 🍞 1 cup (120 g) bread flour
  • 💧 ½ cup (114 g) water
  • 🍵 ⅛ tsp instant yeast
  • 🧈 1 Tbsp (14 g) butter
  • 🧅 1 cup (142 g) diced onion
  • 🫒 ½ cup (71 g) pitted and roughly chopped Kalamata olives
  • 💧 ½ cup (114 g) water
  • 🍞 1 cup (120 g) bread flour
  • 🍞 1 cup (113 g) whole wheat flour
  • 🍵 2 tsp instant yeast
  • 🧂 1 tsp table salt
  • 🫒 2 Tbsp (25 g) olive oil

🍳 Cookware

  • 🥣 1 bowl
  • 🥣 1 pan
  • ⚙ 1 stand mixer
  • 🍪 1 baking sheet
  • 🔪 1 knife
  • 🥘 1 oven
  • 🗑 1 cooling rack

📝 Instructions

Step 1

To make the poolish, combine bread flour, water, and instant yeast in a bowl. Cover and set aside to rest overnight.

Step 2

To prepare the filling, combine butter and diced onion in a pan set over medium-low heat. Cook for about 20 minutes, stirring every 5 minutes, until nicely caramelized. Transfer the onions to a bowl and cool to room temperature before using.

Step 3

To make the dough, add water, bread flour, and whole wheat flour to the poolish and mix until shaggy. Cover the bowl and allow the mixture to rest for 20 minutes.

Step 4

Add instant yeast, table salt, and olive oil, and knead the dough briefly until it forms a shaggy mass. Mix in the caramelized onions and roughly chopped pitted Kalamata olives, and knead until fairly supple but not necessarily elastic, about 3 minutes with a stand mixer or 5 minutes by hand.

Step 5

Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 ½ hours, gently deflating it and turning it over after 45 minutes.

Step 6

Shape the dough into a 12-inch by 6-inch oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes.

Step 7

Using a sharp knife or pair of scissors, cut a single slit all the way through the dough lengthwise down the center, stopping about 1 inch from each end. Follow up with three or four diagonal slits on each side of the center slit.

Step 8

To create a leaf-like appearance, open up each slit by gently stretching the dough with your fingers, leaving behind holes that are at least 2 inches wide so the leaf design remains visible after rising.

Step 9

Allow the fougasse to rise until noticeably puffy, 30 to 45 minutes.

Step 10

Toward the end of the rising time, preheat the oven to 400°F. For an extra-crispy crust, place a baking stone on the center rack.

Step 11

Bake the fougasse for 20 minutes or until it turns golden brown. Remove from the oven and transfer to a cooling rack to cool.

Step 12

Store well-wrapped at room temperature for up to 3 days, or freeze for up to 1 month.

🔗 Source

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