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Fougasse with Sweet Onions, Olives and Anchovies

Today, the border between France and Italy runs for 515 kilometres (320 miles) through mountainous terrain. However, prior to the 1860 Treaty of Turin, the border was much more fluid and so were the culinary traditions. Fougasse is a type of French flatbread from the Provence region; a bit like Provence’s version of Italy’s focaccia, but is baked into a lovely ‘leaf’ shape and is a bit crispier. At Domaine Mirabeau, Ben developed a signature Fougasse Pissaladière, adapted from Richard Bertinet’s book CRUMB (see notes). Ben’s version is essentially a delicious flatbread with sweet white onions, black olives and delicious salty anchovies.

Fougasse with Sweet Onions, Olives and Anchovies

Fougasse Pissaladière (Onion, Olive and Anchovy)

If you prefer, you can make a plain version of fougasse. However, we like this variation with a Pissaladière topping (onion, olives and anchovies) as it is really typical of this region and one with rosemary & salt. And delicious with a glass of rosé.
Prep Time 30 mins
Cook Time 30 mins
Total Time 4 hrs
Course Breads
Cuisine French, Provencal
Servings 2 flatbreads

Ingredients
  

For the Dough:

  • 150 ml (5 oz) Cool Water
  • 450 g (16 oz) Strong Bread Flour we used light-whole wheat
  • 10 g (.35 oz) Sea Salt
  • 5 g (.2 oz) fresh yeast or used dried

For Ferment:

  • 50 g (1.7 oz) Rye Flour we used light-whole wheat
  • 5 g (.2 oz) fresh yeast or used dried
  • 200 ml (7 oz) Beer

For the Pissaladière Filling:

  • 1 White Onion chopped
  • 1 jar Anchovies
  • 1 handful Black Olives pitted
  • rosemary
  • Salt
  • olive oil

Instructions
 

Yeast Fermentation Stage:

  • Mix the yeast and flour together then add the beer. Cover with a baking sheet in a bowl and leave for about 2 hours.

Prepare the Filling:

  • Sweat onions off with a good pinch of salt over low heat until soft and caramelized Then set aside.

Prepare the Dough:

  • Add the fermented mixture to your mixing bowl then add water and flour. Then salt and yeast opposite each other in the bowl.
  • Mix together on slow for 4 minutes until combined, then turn up to medium to knead for 12 minutes. Your dough is ready when it’s smooth and comes away from the bowl.
  • Shape your dough into a ball, put in a bowl, cover and leave for 45 minutes.
  • Preheat your oven to 250ºC (480ºF). Split your dough in two and work into rectangles 1-2cm thick. Add your desired filling to one side and cover with the other half of the dough. We used onion, anchovies and olives for one then chopped rosemary olive oil and salt for the other.
    Fougasse with Sweet Onions, Olives and Anchovies
  • Use your dough cutter to make whatever cuts you want. Transfer to your baking tray and bake for around 15 minutes until dark golden. Allow cooling time before eating.

Notes

Recipe adapted from the beautiful book CRUMB by Richard Bertinet
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Tried this recipe?Let us know how it was!

Other Recipes for Fougasse and Pissaladière:

From Cocoa & Lavender:

Doughy Cousins Italian Focaccia and Provencal Fougasse

Provence’s Version of Pizza – Pissaladière

From Sip Taste Share:

Fougasse the Provencal Version of Italy’s Focaccia

From Domaine Mirabeau:

Traditional Pizzaladière Provencal Pizza

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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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