1 tbsp bread machine yeast
2 1/2 cup bread flour
2 tsp sugar
1/4 tsp salt
1/2 cup warm milk
1/2 cup water
1/4 cup fruity olive oil, + extra for coati, ng the dough
1/3 cup chopped nicoise or green olives
Directions
Combine the yeast, flour, sugar, salt, milk, water and 1/4 cup olive
oil in the bread machine pan and process on the dough setting. At the
end of the cycle, turn out the dough onto a lightly floured board and
knead in the olives. Turn the bread pan over the dough and let it
rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8
~by-10-inch rectangle. Place each rectangle on a parchment
paper-covered baking sheet. Make two rows of 6 to 8 evenly spaced
diagonal slashes, cutting all the way through the dough. Open these
slits by pulling them well apart with your hands. Coat the flatbreads
with olive oil and set aside to rise until the dough is puffed, about
20 minutes.
Preheat the oven to 375 F. After the breads are puffy, bake in the
hot oven for 15 to 20 minutes, or until golden brown. Cool on a rack.
These are best eaten the day they're made, but they can be stored in
plastic wrap.
Two 8-by-10-inch flatbreads
NOTE: This olive-rich is rolled into aangle and thenslashed with a
knife to form traditional patterns. The sunburst is popular, or a
tree branch, a moon, or a sunflower. You won't need butter with this
olive oil -drenched bread. It's a perfect accompaniment to salade
Nicoise. Use dough setting.
From "Rustic European Breads from Your Bread Machine" by Linda West
Eckhardt and Diana Collingwood Butts
Servings: 2 loaves
Olive Fougasse - Breadmaker Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Fruit
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these ancient records were just very basic pictorial instructions for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius created some documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and afters, a style of dining still practiced today. He also tells us how the ancient Romans used many aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and parsley. During the next few hundred years, the powerful and rich competed with each other to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookbooks are in great demand, as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Olive Fougasse Breadmaker recipe.
