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
- 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).
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.