Olive Bread from Provence (Fougasse)

Don’t you just love Provence???!!! The sun­shine, the Mediter­ranean Sea, and of course, the deli­cious food! This Olive Bread from Provence, called Fougasse, is very easy to make, and it is a delight for olive lovers. This bread will make you feel like you are in Provence sit­ting at a restau­rant admir­ing the views!

Olive Bread from Provence Recipe:

You can cus­tomize this Olive Bread from Provence recipe to your taste. For exam­ple, you can add any herbs you like. Herbs de Provence would go par­tic­u­lar­ly well here. You can also choose green olives instead of black olives, or a mix of the two. The cheese you sprin­kle over the bread is entire­ly up to you too: it could be mild or sharp; some peo­ple even use goat cheese or blue cheese. There is also anoth­er vari­a­tion of fougasse where the bread is filled with pancetta instead of olives.

Print Recipe
Olive Bread from Provence
olive bread from Provence
Prep Time 20 min­utes
Cook Time 20–25 min­utes
Pas­sive Time 1–2 hours
Serv­ings
bread
Ingre­di­ents
Prep Time 20 min­utes
Cook Time 20–25 min­utes
Pas­sive Time 1–2 hours
Serv­ings
bread
Ingre­di­ents
olive bread from Provence
Instruc­tions
  1. Mix the flour, olive oil, salt, water and yeast. Knead by hand or in a mixer/food proces­sor with a dough blade. Knead until you have a uni­form elas­tic ball. See pic­ture. Note: if knead­ing by hand, incor­po­rate the water grad­u­al­ly, a lit­tle bit at a time. If using a machine, you can add all the water at once.
    dough for olive bread
  2. Place the ball in a big mix­ing bowl. Cov­er the bowl with plas­tic wrap and set aside for 1 hour and 30 min­utes. Dur­ing that time, the dough should dou­ble or triple in size. See pic­ture.
  3. Apply your fist to the ball of dough to release any gas that might be trapped in the dough. Using the palm of your hands, flat­ten the dough into an oval shape. Use a knife to make 3 diag­o­nal inci­sions on each side of your oval dough (more or less resem­bling a leaf). See pic­ture.
    olive bread dough flattened
  4. Pre­heat oven to 410 degrees Fahren­heit.
  5. Insert the sliced olives into the dough by press­ing gen­tly with your fin­ger. Sprin­kle with your favorite shred­ded cheese. You can also sprin­kle herbs de Provence over the bread if you would like (option­al). With a pas­try brush, brush olive oil all over the bread. Note: if you don’t have a pas­try brush, just driz­zle with olive oil.
    olive bread prior to baking
  6. Place on parch­ment paper in a bak­ing tray, and bake for about 20–25 min­utes (until the bread becomes slight­ly brown in col­or). Enjoy warm or luke­warm.
    olive bread from Provence
Recipe Notes

Pri­va­cy Pol­i­cy and Dis­clo­sures

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Olive Bread from Provence (Fougasse)
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