Vegan Olive Fougasse

Whenever I can, I try to bake fresh bread. Because homemade bread is just the BEST. This VEGAN OLIVE FOUGASSE is one of my favorites. Pillowy dough packed with olives and rosemary, baked until crispy brown and topped with olive oil! Lots of olive oil, because that's what makes it perfect.

The Recipe

Ingredients

4 cups / 610 g bread flour

1/2 teaspoon yeast

1 3/4 cups / 410 ml water

1 teaspoon salt

1/2 cup / 60 g of your favorite olives (pitted)

1 teaspoon fennel seeds

olive oil

about 1/2 cup / 80 g semolina flour for dusting

Instructions

1. In a lagre bowl combine flour, yeast, salt, warm water, olives and fennel seeds. Knead the dough by hand until smooth. Let rise for about 1.5 hours. 

2. Preheat oven to 480 °F / 250 °C.

3. On a flat working surface spread the semolina flour. Transfer the dough to the working surface and dust with semolina flour on both sides. Slowly pull the dough apart so that you end up with a rectangle. Transfer to a baking tray. With a sharp knife make some cuts and pull the dough into shape (so that it looks like a fougasse). Drizzle with olive oil (about 2-3 tablespoons). Sprinkle with some fresh rosemary and coarse seas salt (optional).

4. Bake for about 10-12 minutes or until golden brown. Baking time may vary depending on your oven. Drizzle again with some olive oil. ENJOY!