Kalamata Olive Fougasse
Makes 4 fougasse
Prep time 2 hours
Bake time 25–30 minutes
• 500g strong bread flour• 10g salt• 5g instant dried yeast• ½ tsp dried mixed Italian herbs• 30g olive oil• 380ml• 150g kalamata olives, stoned and roughly sliced• additional flour for dusting
