Olive fougasse
Olive fougasse is a beautiful, rustic Provençal bread — kind of like focaccia’s slightly more elegant cousin, often shaped like a leaf and filled with olives and herbs. It’s crisp on the outside, soft and airy inside, and very forgiving to make. Here’s a simple version you can actually do at home. 🫒 Olive Fougasse (Classic Version) Ingredients 500 g flour 7 g dry yeast (or 25 g fresh yeast) 300 ml warm water 1 tsp salt 2 tbsp olive oil (plus more for brushing) 100–150 g olives (green or black, pitted and sliced) Optional: rosemary, thyme, or oregano Method Activate yeast Mix yeast with warm water and let sit 5–10 minutes until slightly foamy. Make dough In a bowl, mix flour + salt. Add yeast water + olive oil. Mix until a rough dough forms. Knead Knead 8–10 minutes until smooth and elastic. (It should feel soft, not sticky-wet.) First rise Cover and let rise 1–1.5 hours until doubled. Add olives Gently fold olives into the dough (don’t crush ...