Fougasse with Olives and Herbs

Very disappointing project for Team AJ/Souperasy.

We ended up throwing the entire first batch of dough away because we could never get a smooth, elastic dough to form although we tried adding additional liquid to the very dry dough.

Before starting the second batch, we checked online for other fougasse recipes to check the flour/liquid proportions. The second batch --using about 1/2 cup less flour than our recipe called for -- was fine, smooth and elastic ...but it just never rose, not the first, or the 2nd rise after the dough had been shaped and the cuts made. Nor did it rise in the oven. Since we had proofed the yeast beforehand, we don't think the yeast was the problem.

But the topping was terrific -- minced green and kalamata olives with mixed herbs -- we used basil, thyme, rosemary, and parsley. So good in fact that we'll be looking for a more successful fougasse recipe to be able to use the topping on a bread that deserves it.

This is a Patricia Wells recipe.