Olive Fougasse Rustic Bread Abm
Elevate your bread-baking game with this Olive Fougasse Rustic Bread, a beautiful artisanal loaf crafted effortlessly with the help of your ABM (automatic bread machine). This Mediterranean-inspired bread features a crisp, golden crust and a tender, olive-studded interior, perfectly accented by optional fresh rosemary for a fragrant touch. The dough is shaped into a striking leaf pattern, making it a show-stopping centerpiece for your table. Perfect for dipping in olive oil or pairing with a hearty soup, this bread combines the convenience of modern technology with old-world charm. With just 20 minutes of prep and a handful of pantry staples like bread flour, olive oil, and active dry yeast, you can create a bakery-worthy loaf that’s as delicious as it is stunning!
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Recipe Information
Ingredients
- 3 cups Bread flour
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2.25 teaspoons Active dry yeast
- 0.75 cups Pitted black or green olives (chopped)
- 1 tablespoon Fresh rosemary (optional, chopped)
- 2 tablespoons Cornmeal
- 0.25 cups Flour (for dusting)
Instructions
In the pan of your ABM, add the warm water, olive oil, salt, and sugar.
Add the bread flour on top of the wet ingredients, ensuring it covers them completely.
Make a small well in the flour and add the active dry yeast. Make sure the yeast does not touch any liquid.
Set the ABM to the 'Dough' cycle and start. The kneading and first rise will be done by the machine.
When the Dough cycle finishes, remove the dough from the machine and place it on a lightly floured surface.
Gently flatten the dough and sprinkle the chopped olives and optional rosemary over it. Fold the dough several times to incorporate the olives and herbs evenly.
Shape the dough into a rough oval and transfer it to a baking sheet lined with parchment paper or dusted with cornmeal.
Use a sharp knife or bench scraper to make three diagonal slashes on each side of the oval, creating a leaf-like design. Stretch each cut slightly to emphasize the pattern.
Cover the dough with a clean towel and let it rise in a warm place for 30 minutes, or until it doubles in size.
While the dough is rising, preheat your oven to 400°F (200°C). Place a baking stone or an inverted baking sheet inside to preheat (optional for extra crispness).
Lightly dust the top of the dough with flour before placing it in the oven. Bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 5.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
