Fougasse with Olives and Rosemary
A rustic French fougasse bread with olives and rosemary, crisp on the outside and fragrant with Mediterranean flavor.
Instructions
- Add flour to the bowl of a stand mixer, then mix in the dry yeast followed by the salt. Pour in the cold water and olive oil, then knead on medium speed until the ingredients begin to come together.
- After about 2 minutes of kneading, add the dried rosemary. Continue kneading for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise at room temperature until doubled in size, about 1–1½ hours.
- Once risen, gently deflate the dough and divide it into two equal pieces. Let the pieces rest, covered, for 15–20 minutes.
- Shape each portion into a ½-inch (1.5 cm) thick oval and place on a parchment-lined or lightly oiled baking tray.
- Using a sharp knife, cut a leaf pattern into each piece: two long central cuts and three diagonal cuts on each side. Gently stretch the openings with your fingers to keep them open.
- Distribute olives over the surface, pressing some into the dough. Cover and let rise again for 30–45 minutes while preheating the oven to 475°F (240°C) with fan.
- Brush the dough with olive oil and sprinkle with dried rosemary and flaky sea salt just before baking.
- Bake for 12–15 minutes, or until golden brown and crisp. Serve warm.
This Fougasse with Olives and Rosemary is a classic Southern French-inspired bread known for its crisp crust, airy interior, and beautiful leaf-like shape. Similar to focaccia but lighter and less oily, fougasse is perfect for sharing and highly customizable. The combination of briny olives and aromatic rosemary gives it a distinctly Mediterranean character, making it ideal as an appetizer, side bread, or snack.