While this has not been the most pleasant summer in the Washington, D.C. region - what with record high temps - it still beckons foods that are most enjoyed during the summer season.
And for a baker, that means fougasse - a bread originated in the Provencal region of France and made to be enjoyed in picnics and outings.
This could be described as pizza without the sauce: instead of toppings, you just decide which ingredients to wrap into the dough.
In this case, I lightly cooked sweet Vidalia onions in a little olive oil until just translucent, cooled them and added nicoise olives. In a commercial setting, a spiral mixer would mix these with already moderatedly mixed dough without a lot of trouble. But with a kitchen stand mixer and dough hook, I've learned that only bad things happen - the olives are never incorporated into the dough but eventually get mashed up.
So, I've learned to incorporate the olives by hand: stretching the dough out into a square, adding the olives, and then turning the dough in on itself until the olives are finally distributed throughout. It's a bit of work, but the outcome is well worth the effort!
In the case of the lightly sauteed onions, the dough hook was effective at mixing them into the dough, and after I added the olives.
This is a crust-heavy bread - and intentionally so. It's a snack, like pizza, and the cuts, as you can see, not only create more surface crust, but also make it easy to break off bite-sized pieces. As I said at the outset, a wonderful picnic bread... and definitely one that draws attention!