Fougasse with Olives and Cherry Tomatoes
The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.
- 400 grams Flour
- 250 grams Water
- 60 grams Olive Oil
- 20 grams Fresh Yeast
- Herbes de Provence to taste
- 20 grams Salt
- Black Olives pitted
- Cherry Tomatoes or sundried tomatoes
- Spring Onions if in season
Mix yeast and water. With the hook attached to your stand-up mixer, mix flour, olive oil, fresh yeast, herbes de Provence and salt, for 30 seconds.
Cover and let sit for 30 minutes. Knead the dough for 5 minutes.
Spread the dough on a large baking sheet. Push inside the dough the olives, spring onion (if using) and tomatoes on top.
Let rest for 30 minutes and then cook for 20 minutes at 200°C (350°F).