With olives and thyme.
recipe, braai, bread

Recipe from: 14 September 2015
Preparation time: 35 min + Standing time
Cooking time: 20 min


  • 150
  • 1/2
  • 10
    fresh yeast
  • 125
    lukewarm water
  • 150
    sundried tomatoes in olive oil
  • 4
    pitted black olives
  • 4
    sprigs of thyme
  • olive oil
Servings: Change Serving



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.


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.
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Read more on: braai  |  recipe  |  bread


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2015-09-14 11:11

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