The best delicious Olive Fougasse – Breadmaker recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Olive Fougasse – Breadmaker recipe today!
Hello my friends, this Olive Fougasse – Breadmaker recipe will not disappoint, I promise! Made with simple ingredients, our Olive Fougasse – Breadmaker is amazingly delicious, and addictive, everyone will be asking for more Olive Fougasse – Breadmaker.
What Makes This Olive Fougasse – Breadmaker Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Olive Fougasse – Breadmaker.
Ready to make this Olive Fougasse – Breadmaker Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 tb Bread machine yeast
2 1/2 c Bread flour
2 ts Sugar
1/4 ts Salt
1/2 c Warm milk
1/2 c Water
1/4 c Fruity olive oil, + extra
-for coating the dough
1/3 c Chopped Nicoise or green
-olives
Combine the yeast, flour, sugar, salt, milk, water and 1/4 cup olive
oil in the bread machine pan and process on the dough setting. At the
end of the cycle, turn out the dough onto a lightly floured board and
knead in the olives. Turn the bread pan over the dough and let it
rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8
~by-10-inch rectangle. Place each rectangle on a parchment
paper-covered baking sheet. Make two rows of 6 to 8 evenly spaced
diagonal slashes, cutting all the way through the dough. Open these
slits by pulling them well apart with your hands. Coat the flatbreads
with olive oil and set aside to rise until the dough is puffed, about
20 minutes.
Preheat the oven to 375 F. After the breads are puffy, bake in the
hot oven for 15 to 20 minutes, or until golden brown. Cool on a rack.
These are best eaten the day they’re made, but they can be stored in
plastic wrap.
Two 8-by-10-inch flatbreads
NOTE: This olive-rich is rolled into aangle and thenslashed with a
knife to form traditional patterns. The sunburst is popular, or a
tree branch, a moon, or a sunflower. You won’t need butter with this
olive oil -drenched bread. It’s a perfect accompaniment to salade
Nicoise. Use dough setting.
From “Rustic European Breads from Your Bread Machine” by Linda West
Eckhardt and Diana Collingwood Butts
Yields
2 Loaves
Leave a Reply