No Knead Artisan Olive Fougasse
The unique shape lends for a beautiful presentation. Olives, olive oil and sea salt are added to this no-knead dough to create a delicious savory side or appetizer for your next dinner get-together.
Yield 1 pound (454g) loaf
- 1 pound (454g) Master dough
- 1/2 cup olives, pitted and halved or quartered if large
- Olive oil for greasing the cookie sheet and brushing the fougasse
- Sea salt for sprinkling over top
Preheat the oven to 450°F. Place an empty metal broiler tray on bottom oven rack.
Place parchment paper on baking sheet. Coat paper with a bit of olive oil. Set aside.
Dust the surface of the refrigerated dough with flour and cut off a 1 pound (454g; one-fourth of master dough or grapefruit-size) piece.
Dust a work surface with flour and flatten the dough to 1/2-inch-thickness, then sprinkle it with olives. Fold up the dough and shape it into a ball. Let rest 15-20 minutes. Roll into a flat round or egg-shape, approximately 1/2-inch-thick. Dust counter and dough with flour as you work to prevent sticking. Place the dough on the prepared baking sheet.
Cut angled slits into the dough (see image or be creative with your own design). Gently pull the holes to open them. Drizzle olive oil over top of fougasse.
Place the baking sheet with the fougasse near the middle of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 20-25 until golden brown.