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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fougasse. | 2. Combine flour, yeast, salt and oil in a stand mixer bowl. | 3. With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water. | 4. Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary. | 5. 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. | 6. Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour. | 7. Preheat oven to 425f. | 8. Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan. | 9. Let the dough rest for 20 minutes more. | 10. Dress the top of the bread with the herbs. | 11. If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel. | 12. Bake for 20 minutes until the top is golden brown. | 13. Remove and allow to cool for 10 minutes. | 14. Cut into small bite sized pieces. | 15. Tapenade. | 16. Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed. | 17. Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together. | 18. Add lemon juice and pepper to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	500			247285.0	49683.05	8206.3	1137.1
fast rising yeast	4 1/2	teaspoons		-	-	-	-
fine sea salt	1	teaspoon		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
water	400	ml		0.0	0.0	0.0	0.0
rosemary	1/4	cup	chopped	11.004000000000001	1.7388	0.278	0.4922
black olive	1	dozen	chopped	-	-	-	-
fleur de sel	1 -2	teaspoon		-	-	-	-
garlic clove	2		cut	-	-	-	-
black olive	1/2	cup	pitted	-	-	-	-
anchovy fillet	1		rinsed	-	-	-	-
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.