Macedonian Fougasse

Ingredients

In this adaptation of the French Fougasse, we incorporate the flavors and ingredients commonly found in Macedonian cuisine. The original recipe typically uses French olives and herbs, but we substitute them with Kalamata olives and Mediterranean herbs like oregano and thyme. This gives the Macedonian Fougasse a distinct Greek twist, enhancing its Mediterranean flavors. We alse have the original recipe for Fougasse, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 150g (1 cup) pitted Kalamata olives, chopped 150g (1 cup) pitted Kalamata olives, chopped
• 2 tbsp fresh oregano, chopped 2 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme leaves 1 tbsp fresh thyme leaves

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 38g (Sugars: 1g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the warm water and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
6. 6.
   Punch down the dough and transfer it to the prepared baking sheet. Shape it into a leaf-like form by making diagonal slashes on both sides of the dough.
7. 7.
   Gently stretch the slashes to create openings.
8. 8.
   Sprinkle the chopped Kalamata olives, oregano, and thyme over the dough, pressing them lightly to adhere.
9. 9.
   Bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Kalamata olives — Rinse the olives under cold water to remove excess saltiness before chopping and using in the recipe.

Tips & Tricks

• For a more pronounced olive flavor, marinate the chopped Kalamata olives in olive oil and a pinch of dried oregano for a few hours before using them in the recipe.
• Experiment with different herbs like rosemary or basil to customize the flavor of your Macedonian Fougasse.
• Serve the bread warm with a drizzle of extra virgin olive oil for an extra touch of Mediterranean goodness.

Serving advice

Macedonian Fougasse is best served warm. Slice it and serve it as an appetizer or alongside a Greek salad. It also pairs well with dips like tzatziki or hummus.

Presentation advice

To enhance the presentation of your Macedonian Fougasse, sprinkle some extra fresh herbs on top before baking. The vibrant green color will add visual appeal to the bread.