Name: Classic Provenu00e7al Fougasse Bread
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings (2 small loaves)
Cuisine: French
Ingredients: 3 1/2 cups (450 g) bread flour; 1 1/4 cups (300 ml) warm water, about 110u00b0F (43u00b0C); 2 1/4 tsp (7 g) active dry yeast; 1 tsp granulated sugar; 1 1/2 tsp fine sea salt; 1/4 cup (60 ml) extra-virgin olive oil, plus more for the bowl; 2 tbsp extra-virgin olive oil, for brushing; 1 tsp flaky sea salt, such as Maldon; 1 tbsp fresh rosemary leaves, finely chopped; 1/2 cup pitted black Niu00e7oise olives, halved (optional)

Classic Provençal Fougasse Bread is a leaf-shaped flatbread from the south of France, characterized by its golden crust, tender interior, and signature slashed pattern that opens dramatically during baking. Drizzled with fragrant extra-virgin olive oil and finished with flaky sea salt and fresh herbs, this rustic loaf is a staple of village bakeries across Provence and pairs beautifully with soups, cheeses, or simply enjoyed warm from the oven.

Prep Time25 mins

Cook Time18 mins

Total Time43 mins

Servings4

Yield4 servings (2 small loaves)

Nutrition Facts

Per serving (estimated)

490 kcalCalories
16 gFat
2.5 gSaturated Fat
74 gCarbs
3 gFiber
1 gSugar
11 gProtein
620 mgSodium
150 mgPotassium
30 mgCalcium
4 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the dough

3 1/2 cups (450 g) bread flour
1 1/4 cups (300 ml) warm water, about 110°F (43°C)
2 1/4 tsp (7 g) active dry yeast
1 tsp granulated sugar
1 1/2 tsp fine sea salt
1/4 cup (60 ml) extra-virgin olive oil, plus more for the bowl

For topping

2 tbsp extra-virgin olive oil, for brushing
1 tsp flaky sea salt, such as Maldon
1 tbsp fresh rosemary leaves, finely chopped
1/2 cup pitted black Niçoise olives, halved (optional)

Directions

In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy and bubbly on the surface.
In a large mixing bowl, whisk together the bread flour and fine sea salt. Make a well in the center and pour in the yeast mixture along with the 1/4 cup of olive oil.
Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and only slightly tacky.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough and divide it in half. On parchment-lined baking sheets, pat each piece into a flat oval about 1/2 inch thick. Using a sharp knife or kitchen scissors, make deep diagonal slashes on both sides of a center line to create a leaf or wheat-stalk pattern, then gently pull the slits open to widen them.
Brush the shaped loaves generously with olive oil and sprinkle with flaky sea salt, fresh rosemary, and the optional halved olives, pressing them gently into the surface.
Cover loosely with a towel and let the shaped loaves rest for 25 to 30 minutes while you preheat the oven to 450°F (230°C), ideally with a baking stone or inverted tray inside.
Bake the fougasse for 15 to 18 minutes, until deeply golden brown and crisp on the bottom; the slits should have opened up dramatically during baking.
Transfer to a wire rack and brush immediately with another light drizzle of olive oil. Serve warm or at room temperature, ideally the same day it is baked.

Cook’s Notes

Make the cuts deep and confident so the dough opens dramatically during baking; timid slashes will close up in the oven and you will lose the signature leaf shape.
For the most authentic flavor, use a high-quality Provençal extra-virgin olive oil; it makes a noticeable difference in this simple, olive-forward bread.
Fougasse is best enjoyed the day it is baked. Leftovers can be split and toasted, then rubbed with garlic and tomato for a quick take on Provençal pain à la tomate.
Try variations by swapping rosemary for fresh thyme, adding grated Gruyère or Comté before baking, or using a mix of black and green olives for a more colorful loaf.
If you do not have a baking stone, preheat an inverted rimmed baking sheet and slide the parchment with the shaped dough directly onto it for a crispier bottom crust.