Still finishing up those olives, not in cocktails unfortunately due to this year sticking to dry January (nobody thought I was going to make it, so close now). I thought I would make an extra olivey bread by not only adding olives but also olive oil. I used my favourite work loaf sourdough recipe as a base and basically added olives and oil to it. It worked really well. Just a side note I thought the oil would compensate for liquid i.e. the water, it does not.
400 grams whole grain bread flour
500 grams of white bread flour
500 grams of water
200 grams starter
100 grams of olives
100 grams of olive oil
19 grams of salt
mix the water and flour slowly until just incorporated – Autolysefor 1 hour
Add starter +salt +olives + olive oil, let it rest for 10 min
Fold 6 times every 20 min. When folding use olive oil on your hands not only moisturise the hands but also keeps the dough from sticking.
1st rise – oil the bowl,or use a clean to well
Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
Take it out of the oven and let cool for a couple hours.
It was really lovely moist bread, the last of the olives was not overpowering. I feel like the olive oil kept it more moist than really impart strong flavours. It rose really well and the bread was full of big bubbles.
Today we are using up the olives from christmas (which were meant to go into cocktails). What better way to use them up than making some nice fougasses (or is it fougassie, fougie?…), a french bread that is distantly related to the Italian focaccia. It’s a really fun little bread as its shaped like a leaf. I hope to find some hidden artistic talent to shape it beautifully (as you will see later on, did not materialise).
Proof – let it rest in the fridge for ±12 hours or 6 hours in a warm room.
When ready on your work surface dust with flour and semolina.
Divide into even 5 pieces (or any other number, depending how big and how many fougasses you want).
Shape into triangles. Make them quite thick as you will stretch them out later.
Make one long incision from the tip of the triangle to the bottom and stretch. Make 2-3 smaller incision on each side roughly a 60˚ degree angle downward. (This did not go well for me, suddenly remembered why I failed art A level)
Gently put your fougasses on a well oiledbaking parchment/tray. I cannot emphasize enough how well oiled it should be.
Final rise for 3 hours in a warm room
Before final proof
After final proof
After final proof, and ready to go into the oven
Preheat the oven at 220˚Celsius with a roasting tin full of water (for the crust).
Bake the loaves for 20 minutes or until golden. Remember to flip towards the end.
Taste test: Good, the olives really give it a nice salty kick. The inside full of little bubbles. Wonderful to tear and eat. The shape came out alright but definitely stretch the incisions and get space in between them.