📝 About This Recipe
Hailing from the heart of Provence, Fougasse is the French cousin to Italy’s focaccia, traditionally sculpted to resemble a stylized ear of wheat or a leaf. This version is deeply aromatic, featuring a golden, crisp crust that yields to a pillowy interior studded with briny Kalamata olives and fragrant herbes de Provence. It is the ultimate artisanal centerpiece for any Mediterranean spread, offering a perfect balance of salty, earthy, and herbaceous notes.
🥗 Ingredients
The Dough Starter
- 1 1/2 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
Main Dough
- 4 cups Bread Flour (plus extra for dusting)
- 2 teaspoons Fine Sea Salt
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1 tablespoon Herbes de Provence (dried)
The Filling & Topping
- 1 cup Kalamata Olives (pitted and roughly chopped)
- 1 sprig Fresh Rosemary (finely minced)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Whisk gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
Add 2 cups of the bread flour, the 1/4 cup of olive oil, sea salt, and herbes de Provence to the yeast mixture. Mix on low speed using the dough hook attachment until a shaggy paste forms.
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3
Gradually add the remaining 2 cups of flour. Increase the mixer speed to medium and knead for about 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl.
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4
Turn the dough out onto a lightly floured surface. Flatten it slightly and sprinkle the chopped olives and minced rosemary over the top. Fold the dough over itself several times, kneading gently by hand for 2 minutes to evenly distribute the olives.
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5
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven now. Line two large baking sheets with parchment paper.
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7
Gently punch down the risen dough to release the air. Divide it into two equal portions.
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8
On a floured surface, roll each portion into an oval or triangle shape, roughly 1/2 to 3/4 inch thick. Transfer each piece to a prepared baking sheet.
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9
Using a sharp knife or a pizza wheel, cut a large vertical slit down the center of each loaf, leaving the ends intact. Then, cut 3-4 diagonal slits on each side of the center line, mimicking the veins of a leaf.
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10
Use your fingers to gently pull the slits open wide. This 'ladder' look is essential for the classic Fougasse texture, ensuring maximum crispy surface area.
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11
Cover the shaped loaves loosely and let them rest for another 20 minutes to puff up slightly.
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12
Generously brush the tops of the loaves with olive oil and sprinkle with flaky sea salt.
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13
Bake for 20-25 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. For an extra crispy crust, spray the oven walls with a little water during the first 5 minutes of baking.
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14
Transfer the Fougasse to a wire rack. Brush with one final light coating of olive oil while hot for a beautiful sheen and extra flavor.
💡 Chef's Tips
Always use high-quality olives; if you find Kalamatas too strong, try Castelvetrano for a milder, buttery flavor. Don't be afraid to pull the slits wide; the dough will expand during the second rise and baking, and you want the 'holes' to remain visible. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. To ensure a crispy bottom, bake the bread on the lowest rack of the oven or use a preheated baking stone. Store leftovers in a paper bag for 24 hours, or freeze and reheat in a 350°F oven to restore the crunch.
🍽️ Serving Suggestions
Serve warm alongside a bowl of high-quality balsamic vinegar and olive oil for dipping. Pairs beautifully with a crisp, chilled glass of Provence Rosé or a dry Sauvignon Blanc. Use it as an accompaniment to a charcuterie board featuring goat cheese, prosciutto, and fig jam. Serve as the bread component for a classic Bouillabaisse or a hearty vegetable Ratatouille. Split a piece horizontally and use it to make a gourmet Mediterranean sandwich with roasted peppers and arugula.