Provencal Fougasse Recipe with Olives and Cherry Tomatoes
Breads · Let’s Eat the World · Provencal Recipes · Taste
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
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 hr 5 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Breads
Cuisine French, Provencal
- 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
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
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.
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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.
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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."
Check out this recipe
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Let’s Eat the World
Let’s Eat The World - Culinary Experiences for Travel Lovers
Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.
In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.
In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.
Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.
Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.
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