Fougasse aux lardons et aux olives
10 g fresh yeast
1/2 glass luke warm water
1/2 tsp salt
2 tbsp olive oil
1 cup chopped olive
1/2 cup chopped ham
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 minuites.
Mix all the ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take an orange sized ball & flatten it into thick oval shaped.
Make cuts using a knife (resembles a leaf)
Preheat oven to 240°C (Th-8)
Bake for 20-30 mn.
Your Fougasse is ready to serve.
Today it's St Honoré, saint patron des boulangers .
So French celebrate "Fête du Pain" - Bread fest.