Fougasse
Photo: https://www.flickr.com/photos/70253321@N00/ · CC BY 2.0

History

The name comes from the Latin panis focacius, bread baked in the hearth, the same root as Italian focaccia. Bakers first made it to test the heat of the wood oven before the day's bread went in, and it became the apprentices' morning snack. Savoury versions carry olives, onions, anchovies, lardons or cheese; a sweet fougasse is one of the thirteen desserts of Christmas.

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Common allergens: Gluten

Make it at home

Yield Makes 2 fougassesHands-on 30 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 500g strong white bread flour
  • 7g fast-action dried yeast
  • 10g fine salt
  • 320ml warm water
  • 4 tbsp olive oil, plus more for brushing
  • 100g pitted black olives, chopped (optional)
  • Coarse salt and dried thyme for the top

Method

  1. Mix the flour, yeast, salt, water and olive oil and knead for 10 minutes to a smooth, soft dough; knead in the olives if using.
  2. Cover and leave to rise until doubled, about 1 hour 30 minutes.
  3. Divide in two and roll each piece into an oval about 1.5cm thick on a floured tray.
  4. Cut a long slash down the centre and three diagonal slashes each side, then pull the cuts open with your fingers.
  5. Brush with olive oil, sprinkle with coarse salt and thyme, rest for 15 minutes and bake at 230°C for 18 to 20 minutes until golden.

Tip from the editors. Open the slashes wide before baking: they close up in the oven, and narrow cuts leave a loaf rather than a leaf.

Where to eat fougasse

Fougasse in Avignon

Featured by TableJourney as a signature dish of Avignon. See where to eat Fougasse in Avignon or the Avignon signature dishes guide.

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