Always check the labels of the products you use.
Method
- 1
Mix. Poolish: Weigh your flour; or spoon it into a cup and level the top. Mix the flour, water and yeast, and keep to one side to rest, covered, overnight. Filling: Mix the butter plus diced onions in a pan set over mid-sized-low heat. Heat the onions for around 20 minutes, mixing every 5 minutes; they should be nicely caramelized.
- 2
Cool. Move the onions to a bowl plus cool to room temperature before using. Dough: Weigh or carefully measure your flours. Tip in the 1/2 cup (113g) water plus flours to the poolish, blend till shaggy, cover the bowl, and let the mixture to rest for 20 minutes. Tip in the yeast, salt, plus olive oil plus work the dough briefly, till it's a shaggy mass.
- 3
Finish. Blend in the caramelized onions plus olives plus work the dough till it's fairly supple but not necessarily elastic, around 3 minutes using a stand mixer or 5 minutes by hand. Put the dough in a gently greased bowl, cover the bowl, and let the dough in order to rise at room temperature for a period of 1 1/2 hours, lightly deflating it plus turning it over after 45 minutes. In order to shape the bread: Shape the dough in a 12" x 6" oval, put it on a gently greased baking tray, and let it rise for around 30 minutes. Cut a single slit all this way through the dough lengthwise down the center, stopping around 1" from each end using a sharp knife or pair of scissors.
- 4
Work the dough. Follow up using three or four diagonal slits on every side of the center slit. In order to create a leaf-like appearance, open up every slit by lightly stretching the dough using your fingers, leaving behind holes that are no less than 2" wide. This will ensure this leaf design is visible after the dough rises. Let the fougasse to rise till noticeably puffy, around 30 to 45 minutes.
- 5
Heat the oven. Toward this end of the rising time, heat the oven to 200°C. For extra-crispy crust, put a baking stone on the center rack. Cook the fougasse for 20 minutes or till it turns golden brown. Take out it from the oven and move to a rack to cool.
- 6
Finish (2). Store bread, well-covered, at room temperature for three days; freeze for upwards to a month.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Low sugars: 1.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 33 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 2.6 g |
| Carbohydrate | 18.1 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 3 g |
| of which saturates | 0.8 g |
| Fibre | 0.9 g |
| Salt | 0.45 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
