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Serves: 8

Fougasse with Olives and Thyme

Prep Time
1:50 h
Cooking Time
20 min.
Method
Indirect
Prep Time
1:50 h
Cooking Time
20 min.
Method
Indirect

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

    In the kitchen:

  • 01 Combine the flour and salt. Dissolve the yeast in the lukewarm water and add.
  • 02 Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.
  • 03 Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.
  • 04 Knead the dough again and incorporate the thyme leaves, olives and tomatoes.
  • 05 Divide into two balls and dust them lightly with flour.
  • 06 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.
  • 07 Brush with a bit of olive oil.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat – approx. 240 ºC. Place the pizza stone on the grate and let it preheat.
  • 02 Then place the baking tray on it and bake for 15-20 minutes with the lid closed.
  • 03 Check that the bread is baked and remove from heat.
  • 04 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.

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