Mediterranean Herb And Olive Fougasse Recipe

Annelia Randles, a French recipe developer, loves the unique leaf design of fougasse, a traditional French bread. As she says, it brings back Southern French summer vacations.

- 4 cups bread flour - 2 teaspoons instant yeast - 1 teaspoon salt - ¾ cup pitted kalamata olives, halved - ¾ cup pitted green olives, halved - 2 tablespoons finely chopped fresh rosemary leaves - 2 tablespoons finely chopped fresh thyme leaves - 1 ¼ cups slightly warm water - 2 tablespoons olive oil - 1 tablespoon semolina - 1 tablespoon bread flour - Extra olive oil to brush the fougasse



Add flour, yeast, salt, olives, herbs, water, and olive oil to a bowl. Knead the dough for 5 minutes with a dough hook in a stand mixer or 10 minutes by hand until thin and elastic. 

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Flour or water as needed. Place dough in oiled bowl. Rest the dough in a warm place for 2 hours to double in size. 

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Portion a large baking sheet. A mixture of 1 tablespoon semolina and 1 tablespoon bread flour lightly flours your work surface.

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Take the dough and form a 13 x 8-inch ½-inch thick rectangle. Slide dough onto baking sheet.

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Center the fougasse and leave a 1-inch border on top and bottom with a bench scraper or pizza cutter.

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Keep a 1-inch border on each side and cut 4 diagonal slots. To widen each cut, carefully stretch the dough.

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Each fougasse leaf needs a 1-inch gap to show its design. Proof for 30 minutes in a warm place under a cloth.

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Turn on the oven to 425 F. Olive-oil the fougasse. Take 20–25 minutes to bake until golden. Cool before serving.

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