Olive and Sun-Dried Tomato Fougasse
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Cooking tools:
- Stand mixer
- Oven thermometer
- Bench scraper
- Pastry brush
- Spray bottle
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Paring knife
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
Ingredients
- ¼ ounce active dry yeast
- 1 pinch granulated sugar
- 1 cup lukewarm water (plus more for glaze)
- 375 grams all-purpose flour (plus more as needed)
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil (plus more for greasing bowl and glazing)
- 2 teaspoons honey
- ½ cup pitted and halved, oil-cured black olives
- ½ cup drained and chopped, oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoons lemon zest
- flaky sea salt (such as Maldon)
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