Ingredients
For Dough:
•
MORCOTE® 00 Pizza Flour – 1000g
•
le’sourdo® RoggenArte – 100g
• Cold Water (6°C to 8°C) – 600g to 650g
• Fresh Yeast – 25g
• Fine Sea Salt – 20g
• Extra Virgin Olive Oil – 40g
Other Inclusions:
• Mixed Green & Black Olives (pitted) – 150g
• Cherry Tomatoes (halved) – 150g
For Garnish
• High-Quality Olive Oil – as needed
• Fleur de Sel – as needed
Method
Mise en Place: Accurately weigh all ingredients. Drain the olives thoroughly. They can be left whole or roughly chopped. Cut the cherry tomatoes in half. Use cold water to achieve the desired final dough temperature.
Mixing: In the bowl of a spiral mixer, combine the 00 Flour, RoggenArte powder, salt, & crumbled fresh yeast. Add 600g of the cold water. Mix on low speed for 4 minutes until ingredients form a cohesive, stiff dough. Increase to high speed and knead for 6–8 minutes, slowly adding olive oil and remaining water to form a smooth, firm dough. Add olives at the end on low speed, mixing just until distributed. Dough temperature should be 24°C to 26°C.
Bulk Fermentation & Shaping: Bulk ferment for 60 minutes, folding once at 30 minutes. Divide into 4 equal pieces (~525 g each), pre-shape into ovals, and bench rest for 15–20 minutes. Flatten and stretch each piece into a leaf shape. Press in halved cherry tomatoes and cut classic fougasse slashes using an oiled bench scraper. Gently stretch to open the cuts.
Proofing & Baking: Proof on parchment for 30–45 minutes. Brush with olive oil, sprinkle fleur de sel, and bake at 230°C with initial steam for 20–25 minutes. Cool on wire rack and serve warm.
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