Olive Herb Flat Bread (Leaf-Shaped Provencal Bread)
Fougasse is a flatbread from Provence in southern France, shaped with decorative slashes that resemble a leaf or wheat sheaf. The dough is enriched with olive oil and studded with Kalamata olives, rosemary, and thyme, distributing pockets of briny, herbal flavor throughout the bread. The distinctive cuts serve more than an aesthetic purpose - they increase the crust-to-crumb ratio dramatically, so thinner sections bake to a crackling crispness while thicker areas remain soft and chewy. This variation in texture within a single piece is what makes fougasse more interesting than a uniform loaf. The surface is brushed with olive oil before baking, which produces a golden, glossy finish. Best eaten warm, when the aromatic oils from the herbs and olives are most volatile. It pairs naturally with southern French dishes, charcuterie boards, or a simple bowl of good olive oil for dipping.
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Instructions
- 1
Dissolve yeast in water for 5 minutes, then add to flour and salt.
- 2
Add 20ml olive oil and knead for 10 minutes until elastic.
- 3
Mix in chopped olives and herbs briefly, then proof for 60 minutes.
- 4
Shape into a leaf form and cut long slits down the center and sides.
- 5
Open the slits by hand to widen holes, then rest 15 minutes.
- 6
Brush with remaining oil and bake at 220°C for 18-20 minutes until crisp.
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