Fougasse with Olives

Generally, the next months breads are posted a few days before the start of the month. That wasn't the case for November, so I went ahead and picked out one of the few remaining loaves and made it. My choice was the olive fougasse.

The home recipe makes two, so I divided the dough just before the addition of the olives and made one fougasse with olives and another without. I substituted a half-dozen chopped kalamata olives for the two tablespoons of niçoise olives. It was the only olive I had on hand and they worked well.

I would recommend care when rolling out the dough. In my case the I got the dough a little too thin giving an almost cracker texture. The bread was still quite good, but I would have preferred something a bit thicker and chewier. That said, this is another recipe for the winner's column.