Olive Bread from Provence
Serv­ings Prep Time
1bread 20min­utes
Cook Time Pas­sive Time
20–25min­utes 1–2hours
Serv­ings Prep Time
1bread 20min­utes
Cook Time Pas­sive Time
20–25min­utes 1–2hours
  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.
  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.
  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.
  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.
Recipe Notes

Pri­va­cy Pol­i­cy and Dis­clo­sures

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Recipe Name
Olive Bread from Provence (Fougasse)
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