No Knead Artisan Olive Fougasse

Step 1

Preheat the oven to 450°F. Place an empty metal broiler tray on bottom oven rack.

Step 2

Place parchment paper on baking sheet. Coat paper with a bit of olive oil. Set aside.

Step 3

Dust the surface of the refrigerated dough with flour and cut off a 1 pound (454g; one-fourth of master dough or grapefruit-size) piece.

Step 4

Dust a work surface with flour and flatten the dough to 1/2-inch-thickness, then sprinkle it with olives. Fold up the dough and shape it into a ball. Let rest 15-20 minutes. Roll into a flat round or egg-shape, approximately 1/2-inch-thick. Dust counter and dough with flour as you work to prevent sticking. Place the dough on the prepared baking sheet.

Step 5

Cut angled slits into the dough (see image or be creative with your own design). Gently pull the holes to open them. Drizzle olive oil over top of fougasse.

Step 6

Place the baking sheet with the fougasse near the middle of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 20-25 until golden brown.

Step 7

Serve warm.