Olive Fougasse

Unbleached enriched flour is a common baking ingredient that provides structure and texture. It is enriched with vitamins and minerals like niacin and iron to compensate for nutrients lost during processing. While it is a staple in many baked goods, it lacks the fiber and nutrients found in whole grain flours.

Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the chemical reactions that occur during baking. Water itself does not provide any nutritional value.

Kalamata olives are a source of healthy monounsaturated fats and antioxidants. They are minimally processed and retain beneficial compounds like polyphenols. These olives add flavor and nutritional value to the product.

Black olives provide healthy fats and are a source of vitamin E and antioxidants. They are typically cured with sea salt, which helps preserve their nutrients. These olives contribute to the overall flavor and nutritional profile of the product.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and retains beneficial minerals. Sea salt enhances flavor and provides essential electrolytes.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide that helps dough rise. Yeast itself does not provide significant nutritional benefits.

Herbs like oregano, basil, thyme, marjoram, parsley, and chives add flavor and aroma to foods. They are rich in antioxidants and have anti-inflammatory properties. These herbs enhance the sensory and nutritional profile of the product.

Barley malt flour is used to enhance flavor and color in baked goods. It is a source of maltose, a sugar that contributes to browning and sweetness. While it adds flavor, it does not provide significant nutritional benefits.