Olives fougasse
A flat Provençal bread with black and green olives, a little rye and herbes de Provence. Some of the water, the olive oil and the olives are held back and go in at the end of mixing.
- Makes
- 3,754 g of dough
- Hydration
- 67% water as a share of the flour
Scale
g of dough
Olives fougasse
| Ingredient | Grams | Baker’s % |
|---|---|---|
| 1,555 g | 95% | |
| 82 g | 5% | |
| 33 g | 2% | |
| 1,012 g | 62% | |
| 408 g | 25% | |
| 13 g | 0.79% | |
| 29 g | 1.8% | |
| 82 g | 5% | |
| 245 g | 15% | |
| 245 g | 15% | |
| 50 g | 3.1% | |
| Total | 3,754 g |
Water temperature
The base temperature is 54 to 58 °C (193 to 200 °F): flour, room and water added together.
Method
Mix
- Set the water temperature from a base temperature of 54 to 58 °C (193 to 200 °F), then dissolve the yeast in it.
- Add the flours, the fermented dough (pâte fermentée, dough kept back from an earlier batch), the herbes de Provence and the salt.
- Mix with the dough hook on low speed for 3 minutes, then on medium speed for 6 minutes.
- At the end of the medium-speed mix, add the extra water (bassinage: water held back until the end).
- Right after the water, still on medium speed, add the olive oil and mix until it is absorbed.
- Drain and quarter the olives, then mix them in on low speed.
- The dough should come off the mixer at 24 °C (75 °F).
First proof
- Leave the dough at room temperature for 1 hour.
Shape
- Divide the dough into 370 g pieces.
- Pre-shape each piece loosely into an oval and let rest for 15 minutes.
- Shape the pieces.
Second proof
- Proof for about 1 hour at 24 °C (75 °F).
Bake
- Set the pieces on parchment paper and bake them directly on the deck of a deck oven, with no sheet pan, for 10 to 12 minutes at 250 °C (475 °F).
For bakers in the US
- Unbleached bread flour (T65)
- French “tradition” flour, made with no additives; in the US, an unbleached all-purpose or bread flour of about 11.5% protein
- Medium rye flour (T130)
- French type 130 rye flour, a fairly dark, high-ash rye; in the US, a medium or dark rye flour
- Pâte fermentée (old dough)
- Pâte fermentée: dough kept back from an earlier batch
- Bassinage
- Water held back and added at the end of mixing
- Herbes de Provence
- Herbes de Provence: a dried mix of thyme, rosemary, savory, oregano and similar herbs
