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Fougasse Tomatoes Olives Peppers @SipTasteShare

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.
Prep Time 45 mins
Cook Time 45 mins
Total Time 2 hrs 30 mins
Course Appetizer, Breads
Cuisine French, Provencal
Servings 8 people

Ingredients
  

For the Dough:

  • 2 cups All Purpose Flour
  • 1/2 teaspoon Sea Salt
  • 1 cup lukewarm water
  • 1 packet Instant Dry Yeast
  • 1 teaspoon Sugar
  • 3 tablespoons Extra virgin olive oil plus more for brushing

For the Filling:

  • 2 Medium tomatoes seeded and chopped
  • 5 tablespoons Extra virgin olive oil
  • 2 Red Peppers cored and cut into strips
  • 2 Yellow Peppers cored and cut into strips
  • 2 Green peppers cored and cut into strips
  • 2 medium Onions chopped
  • 1 cup Green or Black Olives pitted and chopped
  • 1 teaspoon Fresh Thyme minced
  • ½ teaspoon Fresh rosemary minced
  • 1 teaspoon Fresh Savory minced
  • ½ teaspoon Sea Salt plus more to taste

Instructions
 

Prepare the Dough:

  • In a large bowl, combine the flour and salt.
  • In a cup dissolve the yeast in the water. Add the sugar, stir, and let sit for 5-7 minutes, until the yeast starts to bubble.
  • Add to the flour, stir and add the olive oil.
  • Mix well to combine. If the dough is too wet, add more flour. The dough should not be sticky.
  • Turn out the dough onto a lightly floured surface and knead until smooth, 8-10 minutes.
  • Form the dough into a ball, place in a large, lightly-oiled bowl, cover with a damp kitchen towel and let rise in a draft-free warm place for 1 to 1 ½ hours, until double in size.

Prepare the Filling:

  • In a medium (4- to 5-quart [3.8- to 4.7-L]) pan, warm up 2 tablespoons of the olive oil.
  • Add the peppers and a sprinkling of salt and cook for 5-7 minutes, until the peppers soften.
  • In another medium (4- to 5-quart [3.8- to 4.7-L]) pan, warm up the remaining 3 tablespoons olive oil over medium heat.
  • Add the onions and ½ teaspoon salt and cook for 8-10 minutes, until the onions are translucent. Set aside.
  • Preheat the oven to 400 degrees F.
  • Punch down dough and halve.
  • Pat each half into an oval about 1/4 inch thick.
  • Transfer one oval to a lightly oiled large baking sheet. Layer with the tomatoes, onions and olives.
  • Cover with the second oval and press the edges to close the fougasse.
  • Score the top diagonally.
  • Layer the peppers on top, alternating the three colors for visual appeal.
  • Sprinkle with sea salt and the herbs.
  • Bake for 40-45 minutes, until the fougasse is golden.
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