This iconic Mediterranean flatbread is wonderfully airy and crispy, studded with olives and fragrant herbs. With its distinctive leaf-shaped cuts, it's perfect as an appetizer or to accompany sun-drenched meals. Every bite is a true journey to Provence!
⏱️240 min
📊Medium
👥4 servings
🍽️Snack
vegetarianbudget-friendlyfestive
Ingredients
500 gT55 bread flour
320 mlwarm water
7 gfresh baker's yeast
10 gfine sea salt
150 gpitted black olives
10 gdried Herbes de Provence
50 mlextra virgin olive oil
5 gfleur de sel
Instructions
1PREPARE THE DOUGH: Pour the flour into a bowl and make a well in the center. Dissolve the fresh baker's yeast in the warm water for 5 minutes, then pour this mixture into the well. Gradually incorporate the flour with your fingers, then add the salt and 30 ml of olive oil. Knead the dough for 10 minutes until it reaches a smooth, elastic texture that pulls away from the bowl sides.
2FIRST RISE: Cover the bowl with a damp kitchen towel and let rest in a warm place (approximately 22-24°C) for 1 to 1.5 hours. The dough should double in volume. You'll know it's ready when you gently press with your finger and the indentation doesn't immediately spring back.
3INCORPORATE TOPPINGS: Gently punch down the dough with your fist to deflate it, then turn it out onto a lightly floured work surface. Flatten it into a rectangle approximately 1 cm thick. Scatter the roughly chopped black olives and Herbes de Provence over the entire surface. Fold the dough over itself and gently knead for 3-4 minutes to evenly incorporate all the toppings.
4SHAPING AND SCORING: Flatten the dough into a rectangle approximately 30 x 25 cm with an even thickness of 1.5 cm. Using a sharp knife or kitchen scissors, make leaf-shaped cuts: trace 4 to 6 diagonal lines without cutting all the way to the edges, creating the characteristic "holes" of the fougasse. Place the dough on a baking sheet lined with parchment paper.
5SECOND RISE: Cover the shaped fougasse with a dry kitchen towel and let rest for 45 minutes at room temperature. It should puff slightly and become airy. Meanwhile, preheat the oven to 220°C (gas mark 7-8) with a baking pan filled with water on the lower rack to create steam, which will give you a crispier crust.
6BAKING AND FINISHING: Gently brush the fougasse with the remaining olive oil (20 ml) and generously sprinkle with fleur de sel. Bake for 22-25 minutes at 220°C until the surface is golden and crispy. The fougasse should sound hollow when you tap the bottom. Cool for 5 minutes on a wire rack before serving warm or at room temperature. Chef's tip: to verify doneness, listen for that characteristic "crunch"!