Fougasse (Provençal Olive Oil Flatbread)
In short: A leaf-shaped Provençal bread scented with olive oil and herbs, with a golden crisp crust and a soft, chewy interior. It takes about 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Fougasse is the flatbread of Provence, shaped like a leaf or ladder with slashes that open into holes as it bakes. The dough is a soft yeast dough enriched with olive oil, and the cuts give plenty of crisp edges. It can be plain or studded with olives and herbs, and it is made for tearing and sharing with an aperitif. Fougasse is best on the day it is baked.
Instructions
- Mix the flour, yeast and salt in a large bowl. Add the water and 2 tbsp of the oil and stir to a shaggy dough.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Knead in the herbs and olives, if using.
- Put the dough in an oiled bowl, cover and let it rise for 1 to 1 1/2 hours, until doubled.
- Heat the oven to 230°C (450°F) and line two baking trays with baking paper.
- Divide the dough in two and roll each piece into a long oval about 30 cm (12 in) long and 1 cm (1/2 in) thick.
- With a sharp knife or dough scraper, cut three slits down each side of the center and one down the middle, cutting right through. Stretch the holes open gently with your fingers so they stay open, and move the loaves to the trays.
- Cover and rest for 20 minutes. Brush with the remaining 2 tbsp oil and sprinkle with flaky salt.
- Bake for 15 to 20 minutes until deep golden. Cool slightly on a rack and serve warm, torn into pieces.
Tips
- Stretch the holes wider than you think. They close up as the dough proofs and bakes.
- For other versions, knead in chopped sun-dried tomatoes, caramelized onion or chopped walnuts along with the herbs.
Questions and answers
Can I make fougasse ahead of time?
Bake it the same day for the best texture. You can make the dough the day before and keep it in the fridge, then shape and bake it after 30 minutes at room temperature.
What is the difference between fougasse and focaccia?
Fougasse is thinner and crisper, with cut-out holes in a leaf shape, while focaccia is a thick, soft, dimpled bread baked in a pan. Both are olive oil breads.
What can I put in fougasse?
Olives, caramelized onion, sun-dried tomato or walnuts all work. Knead them into the dough with the herbs.
How long does it take to make Fougasse (Provençal Olive Oil Flatbread)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Fougasse (Provençal Olive Oil Flatbread)?
About 330 kcal per serving, with 9 g of protein, 50 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 50 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
