Fougasse is the stunning Provençal cousin of focaccia — a leaf-shaped flatbread with characteristic decorative slits that allow maximum crunch. Flavoured with herbs, olive oil, and sometimes olives or cheese, it is the bread of the sun-drenched south of France. Beautiful to look at and irresistible to eat.
Ingredients
- 500 g strong bread flour
- 7 g instant yeast
- 300 ml warm water
- 2 tsp salt
- 4 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp herbes de Provence
- Extra olive oil and sea salt for topping
- Optional: black olives, sun-dried tomatoes, or cheese
Instructions
- Combine flour, yeast, and salt. Add warm water and olive oil. Knead for 10 minutes until smooth and elastic. Incorporate the herbs.
- Cover and leave to rise for 1-2 hours until doubled.
- Preheat the oven to 220°C (430°F) with a baking stone or heavy tray inside.
- On a floured surface, flatten the dough into an oval shape about 1 cm thick.
- Using your fingertips and a knife or scissors, make several diagonal cuts through the dough, opening them to create the classic leaf pattern.
- Transfer to the hot tray, brush generously with olive oil, and sprinkle with sea salt and extra rosemary.
- Bake for 15-20 minutes until golden and crisp.
🌿 Fougasse is best eaten warm, torn apart at the table with good olive oil for dipping!