Cook the Book: Proven al Olive Fougasse

Ingredients

  • 1 2/3 cups plus 2 teaspoons warm-to-the-touch water
  • 1 3/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 5 1/2 tablespoons extra-virgin olive oil
  • 4 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 cup oil-cured black olives, pitted and coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • Grated zest of lemon or 1/2 orange
  • Kosher salt or other coarse salt, for sprinkling

Description

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