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Olive Fougasse - Breadmaker

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      Title: OLIVE FOUGASSE - BREADMAKER
 Categories: Abm
      Yield: 2 Loaves
 
      1 tb Bread machine yeast
  2 1/2 c  Bread flour
      2 ts Sugar
    1/4 ts Salt
    1/2 c  Warm milk
    1/2 c  Water
    1/4 c  Fruity olive oil, + extra
           -for coating the dough
    1/3 c  Chopped Nicoise or green
           -olives
 
  Combine the yeast, flour, sugar, salt, milk, water and 1/4 cup olive
  oil in the bread machine pan and process on the dough setting. At the
  end of the cycle, turn out the dough onto a lightly floured board and
  knead in the olives. Turn the bread pan over the dough and let it
  rest for 15 minutes.
  
  Divide the dough into two equal pieces and roll each piece into an 8
  ~by-10-inch rectangle. Place each rectangle on a parchment
  paper-covered baking sheet. Make two rows of 6 to 8 evenly spaced
  diagonal slashes, cutting all the way through the dough. Open these
  slits by pulling them well apart with your hands. Coat the flatbreads
  with olive oil and set aside to rise until the dough is puffed, about
       20    minutes.
  
  Preheat the oven to 375 F. After the breads are puffy, bake in the
  hot oven for 15 to 20 minutes, or until golden brown. Cool on a rack.
  These are best eaten the day they're made, but they can be stored in
  plastic wrap.
  
  Two 8-by-10-inch flatbreads
  
  NOTE:  This olive-rich is rolled into aangle and thenslashed with a
  knife to form traditional patterns. The sunburst is popular, or a
  tree branch, a moon, or a sunflower. You won't need butter with this
  olive oil -drenched bread. It's a perfect accompaniment to salade
  Nicoise. Use dough setting.
  
  From "Rustic European Breads from Your Bread Machine" by Linda West
  Eckhardt and Diana Collingwood Butts
 
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