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Provencal Fougasse Recipe with Olives and Cherry Tomatoes

Fougasse is a flavourful bread that will transport you directly to Provence with the combination of cherry tomatoes and vinegary black olives. Serve it on its own with some olive oil or accompanying a green salad or hearty soup to fully enjoy this rustic bread.

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Fougasse with Olives and Cherry Tomatoes

Fougasse with Olives and Cherry Tomatoes

Cookn with Class UzesCookn with Class Uzes
The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.
Prep Time 1 hr 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Course Breads
Cuisine French, Provencal
Servings 12 people


  • 400 grams Flour
  • 250 grams Water
  • 60 grams Olive Oil
  • 20 grams Fresh Yeast
  • Herbes de Provence to taste
  • 20 grams Salt
  • Black Olives pitted
  • Cherry Tomatoes or sundried tomatoes
  • Spring Onions if in season


  • Mix yeast and water. With the hook attached to your stand-up mixer, mix flour, olive oil, fresh yeast, herbes de Provence and salt, for 30 seconds.
  • Cover and let sit for 30 minutes. Knead the dough for 5 minutes.
  • Spread the dough on a large baking sheet. Push inside the dough the olives, spring onion (if using) and tomatoes on top.
  • Let rest for 30 minutes and then cook for 20 minutes at 200°C (350°F).
Keyword Breads, Olives, Tomatoes
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Focaccia is Italian or more precisely comes from Geona. The Ligurians consume this thin bread (approximately 2cm thick) all day from coffee time to the apéro hour. The dough is baked on a flat cooking sheet, and the result is a slightly spongy, airy bread with crusty edges. Made with similar ingredients (flour, water, oil, salt and yeast) to focaccia, Provencal fougasse is slightly different. The Provencal version often includes savoury additions.

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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.
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From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese." 
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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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