Fougasse is the flat Provençal bread made with olive oil and slashed into a leaf, plain or with olives, lardons or anchovies, a bread of Avignon and the whole of Provence.
The story of Fougasse
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.
How to make Fougasse
Serves: Makes 2 fougasses
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
- 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.
- Cover and leave to rise until doubled, about 1 hour 30 minutes.
- Divide in two and roll each piece into an oval about 1.5cm thick on a floured tray.
- Cut a long slash down the centre and three diagonal slashes each side, then pull the cuts open with your fingers.
- 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.
Editor tip. Open the slashes wide before baking: they close up in the oven, and narrow cuts leave a loaf rather than a leaf.
The editor picks for Fougasse in Avignon are still in research. Meanwhile, see the Avignon signature-dishes index or the Avignon food guide.