Entree: Monaco – Fougasse (Provençal flatbread)
Serving Size: 6
Approximate Time
Prep
15 min
Cook
15 min
Additional
1 hr 15 min
Total
1 hr 45 min
Ingredients
- 4 cups (500 g) all-purpose flour
- 1/4 cup (35 g) semolina or fine cornmeal (for dusting)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 1/3 cups (320 ml) warm water (about 105–115°F / 40–46°C)
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for brushing
- 1 tbsp (15 ml) honey or sugar
- 2 tsp (10 g) fine sea salt
- 1/2 cup (75 g) pitted black olives, halved or roughly chopped
- 2 tbsp (6 g) fresh rosemary, finely chopped
- Coarse sea salt for sprinkling
- Freshly ground black pepper to taste
Instructions
1. In a small bowl, combine warm water, honey (or sugar) and active dry yeast; let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer fitted with a dough hook, mix flour and fine sea salt. Add the foamy yeast mixture and 3 tbsp (45 ml) olive oil; knead 6–8 minutes by hand or 4–5 minutes in mixer until a soft, slightly tacky dough forms.
3. Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Punch down the dough, turn onto a lightly floured surface, and shape into a rough rectangle. Gently press in the chopped olives and rosemary, folding and pressing until evenly distributed. Let rest 10 minutes.
5. Preheat oven to 475°F (245°C). Place a baking stone or inverted baking sheet in the oven to heat. Dust a peel or another inverted sheet with semolina or cornmeal.
6. Flatten the dough into an oval about 12–14 inches (30–35 cm) long and 1/2 inch (1–1.5 cm) thick. Using your fingers, slash the dough to create the characteristic leaf/ladder pattern (make 3–5 diagonal cuts and gently pull to open them).
7. Brush the surface with olive oil, sprinkle coarse sea salt, a little black pepper, and set on the preheated stone or inverted sheet. Bake 12–16 minutes until golden and crisp at edges.
8. Remove from oven, brush again lightly with olive oil, let cool slightly on a rack, then tear and serve warm.
