Gluten-free Recipe

Fougasse with olives and rosemary

This gluten- and lactose-free fougasse with green pepper, olives, and rosemary is made with rice flour. By combining whole-grain and white rice flour, you achieve a perfect balance between a firm structure and a soft, neutral flavor. A simple and tasty bread that is delicious with a meal, as an appetizer, or to share with friends.

Fougasse is a traditional flat braided bread from the South of France. You can flavor a fougasse as you like: with olives, herbs, or anchovies.

Category
Gluten-free
Preparation time
20 min.
Fougasse met olijven en rozemarijn

Ingredients

  • 1 teaspoon brown sugar
  • 1 teaspoon dried baker's yeast
  • 5 cl + 10 cl lukewarm water (approx. 40 °C)
  • 100 g wholegrain rice flour
  • 50 g white rice flour
  • ¼ teaspoon salt
  • ½ teaspoon dried green peppercorns
  • ¾ teaspoon olive oil
  • 10 pitted black olives
  • a few sprigs of rosemary

Preparation

  1. Mix the sugar, yeast and 5 cl of lukewarm water. Let it rise in a warm place until the mixture is foamy and has doubled in volume.
  2. Mix the white and wholemeal rice flour with the salt. Add the olive oil and ground green pepper.
  3. Add the flour mixture and 10 cl of lukewarm water to the yeast mixture. Stir until you have a smooth and homogeneous dough.
  4. Divide the dough into an oval baking dish lined with parchment paper. Let it rise for about 1 hour in a warm place, until it has doubled in volume.
  5. Preheat the oven to 150 °C. Make dimples in the dough with your fingers and distribute the black olives and rosemary over the top.
  6. Place a baking dish with water at the bottom of the oven. Bake the fougasse for 30–35 minutes.
  7. Let it cool on a wire rack. Serve preferably lukewarm, optionally with a small salad or onions fried in olive oil.

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