Fougasse With Olive Tapenade Recipes

Steps:

• Fougasse.
• Combine flour, yeast, salt and oil in a stand mixer bowl.
• With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water.
• Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary.
• 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.
• Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
• Preheat oven to 425f.
• Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
• Let the dough rest for 20 minutes more.
• Dress the top of the bread with the herbs.
• If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
• Bake for 20 minutes until the top is golden brown.
• Remove and allow to cool for 10 minutes.
• Cut into small bite sized pieces.
• Tapenade.
• Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
• Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together.
• Add lemon juice and pepper to garnish.

Steps:

• In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
• Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
• Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
• Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
• Repeat with remaining dough and remaining olives.

Steps:

• Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.
• Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon oil. Sprinkle each with 1 1/2 teaspoons herbes de Provence. Using sharp knife, make several 2-inch-long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface. Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, about 20 minutes.
• Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 18 minutes. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.