Olive Fougasse

Name: Olive Fougasse
Yield: Makes 2 loaves
Cuisine: French
Ingredients: 1/4 cup (1 1/3 ounces), whole-wheat flour; 3 cups (15 ounces) King Arthur, all-purpose flour; 1 cup pitted, kalamata olives, chopped coarse; 1 1/2 teaspoons, table salt; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces), water; , Cornmeal or semolina flour; 1/4 cup, extra-virgin olive oil; 1 tablespoon, chopped fresh rosemary; 2 teaspoons coarse, sea salt

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Appears in Cook's Illustrated March/April 2016

Desserts or Baked Goods

French

Breads

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

SERVESMakes 2 loaves

TIME1¾ hours, plus 17½ to 18 hours resting

WHY THIS RECIPE WORKS

Our fougasse recipe contains a little whole-wheat flour for flavor. We sifted it to remove the bran to prevent its sharp edges from cutting the large pieces of gluten and compromising the bread’s airy structure. We gently mixed and then fol...

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