androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Fougasse with Olives and Thyme

  • People

    Serves : 8

  • Prep Time

    1:50 h

  • Cooking Time

    20 min.

  • Method

    Indirect

Ingredients
Instructions

the Ingredients

Fougasse 692X636Px 346X318
  • 150g Flour
  • 1/2 tsp Salt
  • 10g Fresh yeast
  • 125ml Lukewarm water
  • 150g Sundried tomatoes in olive oil
  • 4 tbsp Pitted black olives
  • 4 Sprigs of thyme
  • Olive oil

Instructions

This sophisticated recipe makes a beautiful accompaniment to a meal or works well as an appetiser.

In the kitchen:
  • Combine the flour and salt. Dissolve the yeast in the lukewarm water and add.
  • Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.
  • Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.
  • Knead the dough again and incorporate the thyme leaves, olives and tomatoes.
  • Divide into two balls and dust them lightly with flour
  • Oil the baking tray. Place the balls of dough on it, flattening them into an oval shape. Prick with a fork and leave to rise for 15 minutes.
  • Brush with a bit of olive oil.
At the barbecue:
  • Prepare the barbecue for indirect heat – approx. 240 ºC. Place the pizza stone on the grate and let it preheat.
  • Then place the baking tray on it and bake for 15-20 minutes with the lid closed.
  • Check that the bread is baked and remove from heat.
  • Wait until the fougasse has cooled, then serve.

    In the kitchen:

  • Combine the flour and salt. Dissolve the yeast in the lukewarm water and add.
  • Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.
  • Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.
  • Knead the dough again and incorporate the thyme leaves, olives and tomatoes.
  • Divide into two balls and dust them lightly with flour.
  • Oil the baking tray. Place the balls of dough on it, flattening them into an oval shape. Prick with a fork and leave to rise for 15 minutes.
  • Brush with a bit of olive oil.
  • At the barbecue:

  • Prepare the barbecue for indirect heat – approx. 240 ºC. Place the pizza stone on the grate and let it preheat.
  • Then place the baking tray on it and bake for 15-20 minutes with the lid closed.
  • Check that the bread is baked and remove from heat.
  • Wait until the fougasse has cooled, then serve.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

More recipes

You May Also Like