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Fouace is a popular french flat bread.  This recipe from the south of France has a distinct Mediterranean influence with the flavors of olive oil, olives, rosemary, garlic, and lemon zest.  The original recipe can be found in The Country Cooking of France by Anne Willan.

Inspired by A Very Long Engagement

Prep Time:  30 minutes     Total Rise Time:  1 hour and 40 minutes     Cook Time:  15- 18 minutes     Servings:  1 oval loaf

Ingredients

• 1/2 cup lukewarm water, divided
• 1 tablespoon dry yeast
• 2 3/4 cups bread flour
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons olive oil
• 1/4 cup chopped pitted green or black olives
• 2 tablespoons fresh rosemary
• grated zest of 1 lemon
• 2 cloves garlic, minced
• 1 egg mixed with 1/2 teaspoon of water, for glaze
• 1 teaspoon kosher salt or sea salt

Instructions

1. Place 1/4 cup water in small bowl.  Sprinkle yeast over water.  Sift the flour over a work surface and sprinkle about 1/4 of this flour over the yeast and mix with hands until a soft, sticky paste forms.  Cover and place bread starter in warm place for about 20 minutes until it foams and bubbles.
2. Make a large well in the center of the sifted flour and add yeast starter, remaining 1/4 cup of water, eggs, salt, sugar, oil, olives, rosemary, grated lemon rind, and garlic.  Then with fingertips mix those ingredients in flour well together with fingers.  Slowly start working flour in until a rough dough ball forms, adding more flour if dough is very sticky.  Flour the work surface and knead the dough until smooth and elastic for about 5 to 7 minutes.
3. Transfer dough to an oiled bowl and turn dough to coat with oil.  Cover bowl with a damp cloth and place in warm place to rise until doubled, about 1 hour.
4. Punch down dough to remove air.  Flour a baking sheet and turn dough out onto it.  With a floured fist, press the dough out to an oval about 3/4 inches thick.  With a sharp knife cut diagonal slits like the vein of a leaf.  Pull the slits apart with fingers.  Allow loaf to rise for 20 minutes.  Preheat the oven to 400° F while loaf is rising.
5. Brush loaf with egg wash, then sprinkle kosher salt over top and bake for 15-18 minutes until golden.  Bread is fabulous served warm.

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Breads  This post is filed under : french, plain and savory  

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