BreadsCook'n with ClassProvencal RecipesTaste

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.

Book a cooking class, online or in-person to discover more fabulous French recipes.

Fougasse with Olives and Cherry Tomatoes

Fougasse with Olives and Cherry Tomatoes

blankLet’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.
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Course Breads
Cuisine French, Provencal
Servings 12 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
Tried this recipe?Let us know how it was!

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.
Check out this recipe
Fougasse with Sweet Onions, Olives and Anchovies
Pink Lady Apple, Cheddar and Prosciutto Flatbread
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 want 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 four as a main course, more if you serve as an appetizer.
Check out this recipe
Apple Cheddar Prosciutto Flatbread
Radish and green Olive Tartare on sourdough bread
Easy, tangy appetizer
Check out this recipe
Radish Green Olive Tartare Sourdough Bread
Fougasse with Tomatoes, Olives, and Peppers
This fougasse is rich and savory, almost a meal in and of itself. Pair with a more structured, but dry rosé for a perfect aperitif.
Check out this recipe
Fougasse Tomatoes Olives Peppers @SipTasteShare
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." 
Check out this recipe
Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil

 

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

The Bridge Club a Book that Celebrates Friendship

Next post

Eating at Michelin Star Restaurants in Provence

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

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.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.