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Olive and Sun-Dried Tomato Fougasse


Olive and Sun-Dried Tomato Fougasse Recipe

Ingredients:
  • 1 2/3 cups plus 2 teaspoons warm water (105°F to 115°F), divided
  • 1 3/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 5 1/2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 4 cups all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 cup oil-cured black olives, pitted, quartered
  • 1/2 cup drained oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons grated lemon peel
  • Coarse kosher salt
Directions:
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Rank

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