Bread Recipes

Fougasse with olives and rosemary

August 12, 2016
fougasse olive rosemary

The fougasse is one of my favourite breads after the baguette. I love its olive oil taste and soft texture plus all the bits that add to its flavour: olives, cheese, anchovies, herbs, etc. I cannot resist eating it as soon as I out of the bakery. My first ever attempt to make one at home, was not really a success as I over baked the flatbread which ended up too dry. One day I discussed it with Mayumi and we decided to make another together: a fougasse with olives and rosemary. This time, I ended up just shaping mine! Mayumi worked again a night shift and had prepared the dough at her work kitchen…The baking at home was a success and we devoured them in no time!

Even if you are a first-timer with bread this recipe is quite easy and the dough does not take too long to rise. The fougasse perfect for dips and “aperitivo” time as it is. You’ll almost feel like you’re in Provence!

fougasse-9464

Mayumi playing with the dough

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fougasse dough

fougasse dough

Mimi’s Recipe

Fougasse
Yields 4
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 500g strong flour
  2. 5g fresh yeast
  3. 70ml olive oil
  4. 10g salt
  5. 260ml water lukewarm water
  6. 50g of olives (kalamata) cut in small cubes
  7. 10g of rosemary
Instructions
  1. Mix the fresh yeast with lukewarm water.
  2. In a large bowl, put the strong flour and salt then pour the mixture of water and yeast together with olive oil. Mix with your hands for 3-5 min, add the black olives and rosemary and finish kneading.
  3. Let the dough rest in the bowl covered with a wet cloth or cling film for 15 min.
  4. Split the dough in 4 equal balls (200 g each), then roll each one with your hands (on a lightly floured surface) to make an oval shape and let them rest for another 15-20 min. Make 5 cuts to get a leaf shape (slightly open up the cuts to avoid the dough filling them during baking).
  5. Preheat the oven to 240°C / 460°F and bake the fougasses for 15-18 min depending of your oven. Throw 1/2 cup of water at the bottom of the oven to create some steam at the very beginning of the baking time.
  6. The fougasses should be golden and soft.
  7. Once the fougasses are out of the oven, brush with olive oil and sprinkle with salt flakes to finish.
Little berries & co http://littleberriesandco.com/

fougasse olive rosemary

fougasse olive rosemary

Props

Compostable baking paper by If you care / white cup and brush are Mayumi’s.

 

Have a good weekend!

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4 Comments

  • Reply Ophelie August 13, 2016 at 10:39 am

    Je me garde la recette sous le coude, la fougasse c’est bon été comme hiver mais ça sent surtout bon les vacances le sud avec le romarin. Les photos sont vraiment belles.

    • Reply Sandrine August 16, 2016 at 4:18 pm

      Merci! Tu me diras ce que ça a donné de ton côté! bisous

  • Reply Mayumi Nagata January 17, 2017 at 12:16 pm

    J’adore cettes photos!!

    • Reply Sandrine January 17, 2017 at 12:32 pm

      Merci Mayumi ! Les fougasses sont magnifiques grâce à toi ! Bisous

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