Sun Dried Tomato and Green Olive Fougasse

Prep Time: 10 mins | Cook Time: 20 mins | Course: Baked Goods | Servings: 12-15 

Sun dried tomato and green olive fougasse is a beautiful leaf shaped bread that is perfect for tearing a piece off and dipping into olive oil and balsamic vinegar...or dipping in soup on a rainy day. This recipe is adapted from Bon Appetit and Dorie Greenspan. 

1 ⅔ cups warm water

2 tsp yeast

1 tsp sugar

⅓ cup olive oil

4 cups flour

1 ¼ - 2 tsp salt

½ cup oil packed sun dried tomatoes, drained and chopped

½ cup green olives, drained and chopped

1 Tbsp fresh rosemary, minced

2 tsp water

1 Tbsp sun dried tomato oil, from bottle (or just olive oil)

Course or kosher salt, for topping

Pour warm water, yeast, sugar and olive oil in a stand mixer bowl. Let stand to get foamy while you measure flour and salt on top. Mix together on medium low speed with sun dried tomatoes, rosemary and olives for about 2-3 minutes or until dough begins to show some elasticity. Cover mixing bowl with plastic wrap and place in the (off) oven with the light on. Allow to rise for about an hour. 

Preheat oven to 450*. Lightly dust a baking mat or counter top with flour to roll the dough on. Divide dough into two halves. Line two rimmed baking sheets with a silpat baking mat or spray with olive oil. Roll dough with a rolling pin to the approximate shape of a baking sheet 12.8 or so. Transfer dough to baking sheets. Make 3 slits with a knife on each side going diagonally to resemble a leaf(careful not to slice your baking mat if using). Stretch the slit with your fingers to define the leaf shape. Repeat with the other dough. Let rise in a warm draft free place for 20-30 minutes. Mix the water and oil in a small dish and brush over the top of the dough with a pastry brush. Top with coarse salt (and fresh ground pepper if you like) and prick several times with a fork. Bake breads for 18-20 minutes.