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

  1. Activate yeast
    Mix yeast with warm water and let sit 5–10 minutes until slightly foamy.
  2. Make dough
    In a bowl, mix flour + salt. Add yeast water + olive oil. Mix until a rough dough forms.
  3. Knead
    Knead 8–10 minutes until smooth and elastic. (It should feel soft, not sticky-wet.)
  4. First rise
    Cover and let rise 1–1.5 hours until doubled.
  5. Add olives
    Gently fold olives into the dough (don’t crush them too much).
  6. Shape fougasse
    Divide dough into 2–3 pieces.
    Flatten each into an oval.
    Cut slits in the dough and gently open them (this creates the “leaf” shape).
  7. Second rise
    Let rest 20–30 minutes.
  8. Bake
    Bake at 220°C (430°F) for 15–20 minutes until golden and crisp.
  9. Finish
    Brush with olive oil right after baking for extra shine and softness.

⚡ Shortcut Version (fast, weeknight-friendly)

  • Use store-bought pizza dough
  • Mix in olives + herbs
  • Flatten, cut slits, shape like leaf
  • Bake at 220°C for ~15 minutes

That’s it — same vibe, 70% less effort.

🌿 Small upgrade ideas (if you want it restaurant-level)

  • Add caramelized onions + olives
  • Brush with garlic-infused olive oil after baking
  • Sprinkle flaky salt + rosemary on top
  • Serve warm with hummus or labneh

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