Let me show you how to make Olive Fougasse Bread, this rustic, artisan style, rough around the edges, homely style bread smells divine and tastes even better!
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A perfect table centrepiece for tearing and sharing. No special pans or moulds are required, its a hands on, go with the flow kinda bread. Simply shape, cut and bake!
What is Fougasse?
Fougasse is a flatbread from Provence in the south of France. Similar to the Italian Focaccia it has a crisp crust with a spongy, chewy crumb. Seasoned with Olive oil and Sea salt, Fougasse is cut to resemble a leaf or sheath of wheat with deliberate open areas within the bread. A unique, yet charming bread!
Olive Fougasse Ingredients
- 210g of Plain Flour
- 1 sachet of Yeast
- 1 tsp Salt
- 1 tbsp Olive oil
- 140g Warm water
- 1/2 tsp of Sea salt
- Drizzle of Olive oil
- 1 Handful of black and green olives
How to make Fougasse dough
In a large bowl mix together the Flour, salt and yeast
Add the Olive Oil and water, mix with a wooden spoon, until you have a shaggy mix
Use your hands to combine the dough, then turn out onto a floured surface and knead for 5 minutes until smooth and no longer sticky.
Place the dough in an oiled bowl or proving bowl, cover and allow to rise for 1 hour until doubled in size
After the dough has risen, chop the Olives into smaller chunks, then fold into the dough (see recipe video)
How to shape Olive Fougasse Bread
Trust me, it looks more complicated than it is.
The best way to shape Fougasse bread is by gently using your fingers to pat down, and flatten the dough into a large oval. Use a lame or sharp knife to make the cuts, then gently tease the cuts open with your fingers.
Tools Used
Proving Bowls, Bread lame, Silicone baking mat, large mixing bowl, pastry brush
Looking for more Bread Recipes?
Caramelised Onion Focaccia Bread
Give it a try and let me know how you got on in the comments, or tag me on Instagram I would love to see your creations.
Olive Fougasse Bread
Ingredients
- 210 g Plain Flour
- 1 x 7g sachet of quick action yeast
- 1 tsp Salt
- 1 tbsp Olive oil
- 140 ml Warm water
For topping
- 1 tbsp Olive oil
- 1/2 tsp Sea salt
Instructions
- In a large bowl, add the Flour and Yeast, mix well
- Add the salt, olive oil and warm water, stir well, then use your hands to form a dough
- Knead for 5 minutes, until the dough is smooth and non sticky
- Form a large ball then place in an oiled bowl or proving bowl, cover and allow to rise for 1 hour until doubled in size.
- Turn the dough out onto a floured surface and flatten into a circle shape. Fold in the chopped Olives (see video)
- Shape the dough into a large oval, then make a large cut down the middle and 3 smaller cuts on either side, stretch out the cuts with your fingers (see video)
- Cover with clingfilm and allow to puff up for 30 minutes
- Preheat the oven to 220 degrees
- Brush the dough with Olive oil and sprinkle with Sea salt
- Bake at the bottom of the Oven for 15-20 minutes
