920. Kalamata Olive Fougasse

The no-knead overnight artisan bread strikes again. Really and truly it must be my best and most successful bread base yet. From it were born: artisan crusty bread boule, cheesy herb pull bread, ciabatta buns, stecca (must be my favorite), focaccia, and now these fougasse bread.
You can go ahead and simply use the base recipe as it, but I changed things up a bit by adding whole wheat flour, kalamata olives, and rosemary.

Kalamata Olive and Rosemary Fougasse
Ingredients: Makes 2 fougasse.
3 3/4 cup flour (can use wholewheat mix)
2 tsp salt
1/4 tsp yeast
1 Tbsp fresh rosemary
1/2 cup chopped kalamata olives
1 1/2 cups water


Fresh Herb and Pepper Dipping Oil
Ingredients:
1/3 cup good quality olive oil
2 garlic cloves, chopped
2 tsp fresh rosemary, chopped
1/4 tsp salt
1/4 tsp fresh coarsely ground pepper
1/4 tsp red pepper flakes

Method:

In a large mixing bowl combine flour, salt, yeast, rosemary, olives. Stir together.
Add water all at once. Mix until the mixture is not longer dry.
Cover with plastic wrap and let sit at room temperature for 18-24 hours undisturbed.
After 18-24 hours, place dough into a floured surface. DO NOT KNEAD THE DOUGH.
Divide dough in half.  Gently press each piece into a 5 x 10-inch rectangle or slight triangle.
Place on a baking sheet lined with parchment.
Make a slash down the center of each rectangle starting one inch from the top down to one inch from the bottom.  Gently spread dough apart.
Make three slashes on an angle on each side of the dough.  Gently pull dough to create a hole.
Brush generously with olive oil.  Lightly sprinkle with flaked sea salt.
Lightly cover with plastic wrap and allow to rise for at least one hour.
Bake in a preheated 425F oven for 25 minutes or until golden. 
To make the dipping oil, combine all ingredients in a bowl.  Let stand at room temperature for about 20 minutes to allow flavors to blend.

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