Green Olive Fougasse
This recipe is from my 1st cookbook Treasured Hungarian Family Recipes® 1 but can also be found in Treasured Hungarian Family Recipes® Anniversary Edition which has 3 cookbooks in 1.
As you know, I love every recipe not only Hungarian. Today I made Green Olive Fougasse that we love to have with spaghetti.
You may ask why I used green olives instead of the traditional black olives. The answer is simple, because I didn't have any black ones :)
1 2/3 cups of warm water (not hot)
2 tsp yeast (fast acting)
1 tsp sugar
6 tbsp. of extra virgin olive oil
4 cups of all purpose flour
1 1/4 tsp salt
1/2 cup of green olive slices
1 tbsp. fresh, chopped rosemary
1 lemon's zest
1 tsp coarse salt for top
1 tsp dry chipotle pepper flakes
1 tsp Herbes de Provence seasoning
Place 2/3 of the warm water into a large mixing bowl and sprinkle yeast and sugar into it. Make sure that the water isn't too hot as heat kills the yeast. Mix, cover and let stand for 5 minutes.
Add the rest of the water and 4 1/2 tbsp. of olive oil. Add flour and 1 1/4 tsp. salt. Mix by hand until it does not stick to side of the bowl.
In a separate bowl mix together tomatoes, rosemary, chipotle flakes, seasoning, olives and lemon zest. Add to dough and kneed well. Oil another bowl that is about four times large than dough. Turn dough until all sides are coated in oil.
Cover with plastic wrap and a tea towel. Place in a warm place. I usually put it on top of the stove. Leave to rise for about 1 1/2 hours. Punch down dough, kneed for 2 minutes, cover and let rise another hour.
Treasured Hungarian Family Recipes® 1
shares with you not only the History of Hungarian Food, History of Red Paprika Powder and the History of Hungarian Wine, but also has a complete Herbal Dictionary in the book as well. Appetizers, Soups, Main dishes, Side Dishes, Breads, Biscuits, Pastries, Cakes, Holiday Pastries and Chocolate Truffles make up content of this unique cookbook.
Of course you will find such national treasures as Hungarian Goulash, Chicken Paprikash, Stuffed Peppers, Cabbage Rolls and the rustic yet elegant Walnut & Poppy Seed Rolls
Take dough out of the bowl; roll out using a rolling pin until you get an irregular, rustic looking rectangle. As seen on picture, make four long slashes right and left from the middle.
Make sure you cut the dough through completely, pull the slashes apart a bit; cover with teacloth and leave to rise for 30 minutes.
Whisk together 2 tbsp. of water and 1 tbsp. of olive oil. Pre-heat oven at 450F. Brush bread with the olive water mixture, sprinkle with coarse salt all over and madly puncture entire dough with a fork.
Bake for 10 minutes, remove from oven, brush again and turn baking pan before placing bread back into oven. Bake for another 10 minutes.
Serve with pasta or as a sandwich bread.