Olive Sourdough Fougasse

A traditional French sourdough bread studded with black and green olives and aromatic oregano, baked until golden and crisp.

Vegetarian Bread French Sourdough Olives

Estimated Nutrition

Calories

1287.7

kcal / serving

2575.4 kcal total

Carbs

228.4g

per serving

456.8 g total

Fat

26.4g

per serving

52.8 g total

Protein

34.1g

per serving

68.2 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Sourdough Starter

GrainsCereals

375

Strong White Flour

Plus extra for dusting

handful

Semolina Flour

For dusting

Liquids

130

Water

Tepid

NutsSeeds

Salt

tbsp

Oregano

Dried

OilsFats

splash

Olive Oil

For kneading and oiling surfaces

Other

100

Black Olive

Whole and pitted

Vegetables

100

Green Olive

Whole and pitted

Method

Place the dough in an oiled bowl and let it rise at 22-24°C for six hours.

Knead the olives and oregano into the dough on a surface dusted with flour and semolina.

Divide the dough, shape into rectangles on baking sheets, and cut diagonal holes into them.

Combine the flour, starter, and salt in a bowl and mix with water until a soft dough forms.

Knead the dough on a lightly oiled surface for 15 minutes.

Stretch the dough to open the holes and let it rise for four hours.

Preheat the oven to 220°C and place a roasting tin filled with water on the bottom shelf.

Bake the loaves for 20 minutes until golden-brown and cool on a wire rack.