Appetizers

French Olive Fougasse

Name: French Olive Fougasse
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 cups All-purpose flour; 2 teaspoons Instant dry yeast; 1 cup Warm water (105-115°F / 40-46°C); 0.25 cup Olive oil; 2 tablespoons Olive oil, for brushing; 1 teaspoon Salt; 1 cup Pitted black olives (e.g., Kalamata or Niçoise), roughly chopped; 1 tablespoon Fresh rosemary or thyme, chopped (optional)

45 min8 servingsMedium230 cal

A rustic, perforated French flatbread, typically from Provence, studded with briny olives and fragrant with olive oil. Known for its distinctive leaf-like or ear-of-wheat shape, Fougasse aux olives is perfect for sharing as an appetizer or alongside a meal. Fougasse is a traditional Provencal flatbread with roots tracing back to Roman antiquity, where it was known as 'panis focacius.' Historically, it served as a test dough for bakers to check the oven temperature before baking larger loaves. Its iconic cuts, often resembling a leaf or an ear of wheat, are not just decorative but also help it cook evenly and provide convenient tearing points.

provenceAppetizerOlivesFrench breadflatbread

Ingredients

3 cups All-purpose flour
2 teaspoons Instant dry yeast
1 cup Warm water (105-115°F / 40-46°C)
0.25 cup Olive oil
2 tablespoons Olive oil, for brushing
1 teaspoon Salt
1 cup Pitted black olives (e.g., Kalamata or Niçoise), roughly chopped
1 tablespoon Fresh rosemary or thyme, chopped (optional)

Instructions

1
In a large bowl, whisk together the flour, instant yeast, and salt.
2
Add the warm water and 1/4 cup of olive oil. Mix with a spoon or your hands until a shaggy dough forms.
3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4
Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5
Gently punch down the dough and incorporate the chopped olives and herbs (if using). Divide the dough into two equal portions.
6
On a lightly floured surface, flatten each portion into an oval shape, about 1/2 inch thick. Using a sharp knife or bench scraper, make several long cuts through the dough, resembling a leaf or ear of wheat, ensuring not to cut through the edges. Gently stretch the dough to open up the cuts.
7
Carefully transfer each fougasse to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 20-30 minutes.
8
Preheat oven to 400°F (200°C). Brush the fougasse with the remaining 2 tablespoons of olive oil.
9
Bake for 18-22 minutes, or until golden brown and cooked through.
10
Let cool slightly on a wire rack before serving warm.

Chef's Tips

•Fougasse is best enjoyed fresh, warm from the oven. Store leftovers wrapped tightly in foil or plastic wrap at room temperature for up to 2 days, or freeze for longer storage. Reheat briefly in a warm oven for best results.
•Feel free to experiment with additions! Sun-dried tomatoes, crumbled feta cheese, caramelized onions, or even a sprinkle of Herbes de Provence can be incorporated with the olives or in place of them for delightful variations.
•The distinctive cuts in fougasse are not just for aesthetics; they allow the flatbread to cook more evenly and create a beautiful, airy texture. Historically, these cuts also provided easy tear-off portions for sharing.
•For an even crispier crust, place a shallow pan of water on the bottom rack of your oven during baking to create steam.