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Provencal Fougasse Recipe with Olives and Cherry Tomatoes

Name: Fougasse with Olives and Cherry Tomatoes
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Ingredients: 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)

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

Let’s Eat the World - Cook’n With Class Experiences

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.

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Prep Time 1 hr 5 mins

Cook Time 20 mins

Total Time 1 hr 25 mins

Course Breads

Cuisine French, Provencal

Servings people

Ingredients

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

Instructions

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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Other Bread Recipes to Try:

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.

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.

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This is the perfect summer dish, delicious as a main course with a side salad, or cut in smaller portions to share as an aperitif. If you would like to make this vegetarian, you can skip the prosciutto or replace it with veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé! The recipe serves 4 as a main course, more if you serve as an appetizer.

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Tarte Soleil - Puff-Pastry Appetizer

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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Tags:Bread Making,Breads,Fougasse

Let’s Eat the World - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

Provencal Fougasse Recipe with Olives and Cherry Tomatoes