Cook The Book: Provençal Olive Fougasse

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1346
FAT
152%
CHOL
0%
SOD
136%

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Ingredients for 2 servings

1 2/3 cups plus 2 teaspoons warm-to-the-touch water

1 3/4 teaspoons active dry yeast

1 teaspoon sugar

5 1/2 tablespoons extra-virgin olive oil

4 cups all-purpose flour

1 1/4 teaspoons salt

1 cup oil-cured black olives, pitted and coarsely chopped

1 tablespoon minced fresh rosemary

Grated zest of lemon or 1/2 orange

Kosher salt or other coarse salt, for sprinkling

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