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Olive Fougasse bread



12 portion(s)

Olive Fougasse bread

  • 320g High Grade Flour
  • 1tbsp Yeast
  • 2tsp sugar
  • 118ml Milk
  • 60ml olive oil
  • 1tsp salt
  • 100g Olives, Pitted, halved
  • 1tbsp olive oil, Extra
  • 118ml warm water
  • 6
    2h 15min
    Preparation 2h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Put yeast, sugar, in bowl, add water, milk, olive oil. Heat 37 1.5 min sp .5. Add flour, salt, mix 6 secs sp 6. Knead 2.5 min.

    Turn out onto Thermomat and leave in warm place 1 hour or until doubled in size. Punch down on floured surface, press into rectangle shape, drop olives down centre. Fold each corner of dough into centre and knead in olives. Rest 15 mins.

    Shape into loaf 20x25cm . Place on baking sheet and cut 3 diagonal slits on each side. Open splits, coat surface with extra olive oil. Leave to rise again 20-30 mins.

    Turn oven on to 190 and put in pizza stone. Once loaf has risen again bake on stone 15-20 mins till golden.

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This is a beautiful bread, mainly because of the quantity of olive oil.

I have also made this with sun-dried tomatoes instead of olives with great results.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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