Classic Fugassa Flatbread

Name: Classic Fugassa Flatbread
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Ingredients: 5 g active dry yeast; 350 ml warm water; 450 g all-purpose flour; 30 ml olive oil; 175 g pitted black olives; 25 g buckwheat flour; 250 g whole wheat flour (preferably fine flour); 10 g salt

Studded with richly flavored black olives, this Provençal flatbread is irresistible.

3h 20m

Easy

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Ingredients

active dry yeast 5 g

warm water 350 ml

all-purpose flour 450 g

olive oil 30 ml

pitted black olives 175 g

buckwheat flour 25 g

whole wheat flour (preferably fine flour) 250 g

salt 10 g

Instructions

Mix the Dough

Fill the bowl of a stand mixer with warm water and sprinkle in the yeast. Add 275 g of the all-purpose flour and mix on low speed for 1 minute. Cover the bowl with plastic wrap and let it rest for 30 minutes. Then add the olive oil, salt, olives, and buckwheat flour, and stir until combined. Add the whole wheat flour and the remaining all-purpose flour, switch to the dough hook, and continue kneading for 4–5 minutes, until a smooth, soft dough forms.

First Rise

Flour a bowl and place the dough inside. Brush the dough with a thin layer of olive oil, then seal the bowl with plastic wrap and let it rise in a warm place for 2 hours.

Shape the Flatbreads

Prepare two 25 × 38 cm sheets of baking parchment and brush them with oil. Divide the dough into 4 equal pieces. Keep the remaining pieces covered while you shape the first one. By hand, stretch each piece into an oval about 35 × 15 cm and roughly 1 cm thick. Place it on the parchment paper and cover with plastic wrap. Repeat with the remaining 3 pieces. Using a knife, make 3 V-shaped slashes on both the top and the bottom of each flatbread; the cuts should sit 5 cm from each end of the long axis and 2.5 cm from each end of the short axis. Gently open the slashes with your fingers, cover the flatbreads with plastic wrap, and continue to rise in a warm place for 30 minutes.