In the kitchen:Combine the flour and salt. Dissolve the yeast in the lukewarm water and add. Add a trickle of olive oil and knead to obtain a smooth dough. Cover and leave to rest for 1 hour.Strain the sundried tomatoes and chop the black olives. Wash the thyme and strip off the leaves.Knead the dough again and incorporate the thyme leaves, olives and tomatoes. Divide into two balls and dust them lightly with flour.
Oil the baking tray. Place the balls of dough on it, flattening them into an oval shape. Prick with a fork and leave to rise for 15 minutes. Brush with a bit of olive oil.Equipment:Pizza stone with baking tray.At the barbecue:Prepare the barbecue for indirect heat – approx. 240 °C.Place the pizza stone on the grate and let it preheat. Then place the baking tray on it and bake for 15-20 minutes with the lid closed. Check that the bread is baked and remove from heat.Wait until the fougasse has cooled, then serve.Recipe reprinted with permission of Weber. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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