Fougasse is a rustic French flatbread that’s as delicious as it is beautiful. Traditionally associated with the Provence region, this soft and crispy bread is often flavored with fresh herbs, olives, or garlic, and shaped to resemble a leaf or an open window. This Olive Oil & Rosemary Fougasse, with its tender crumb, crisp edges, and aromatic rosemary, is perfect for sharing with friends or serving alongside a variety of dishes.
In this detailed guide, we’ll explore the origins of Fougasse, its ingredients, step-by-step preparation method, and creative variations. Whether you’re a seasoned baker or just starting out, this recipe will help you make a perfect Fougasse every time. So, let’s dive in and get baking!
What is Olive Oil & Rosemary Fougasse?
Olive Oil & Rosemary Fougasse is a French flatbread known for its rustic appearance and savory flavor. Unlike traditional bread, fougasse has a more open crumb and a beautiful, leaf-like shape. It’s made with a combination of bread flour and whole wheat flour, giving it a hearty texture, while the rosemary adds a fragrant herbal note. The dough is enriched with olive oil, which makes the bread slightly tender and deliciously golden when baked.
Fougasse is often enjoyed as an accompaniment to soups, salads, cheese boards, or simply dipped in olive oil or balsamic vinegar. Its versatile nature and irresistible flavor make it a popular choice in French cuisine and beyond.
Origin of Fougasse
Fougasse hails from the southern regions of France, particularly Provence, where it has been baked for centuries. The bread’s history dates back to the Roman era when similar flatbreads were made with simple ingredients like flour, water, and olive oil. The French version, however, became more distinctive with the addition of herbs, olives, and other local ingredients.
Traditionally, fougasse was prepared by home bakers, using the heat of the wood-fired oven to cook the dough. The distinct leaf or window shape was created by slashing the dough before baking, allowing the bread to cook evenly while adding a decorative touch.
Over time, fougasse spread throughout France and beyond, with various regions putting their own spin on the recipe by adding different fillings, herbs, and toppings. Today, fougasse is enjoyed in many countries, but the simple and flavorful combination of olive oil and rosemary remains a classic favorite.
Ingredients for Olive Oil & Rosemary Fougasse
Before you begin, make sure you have all the necessary ingredients for this delicious flatbread:
- 1⅓ cups warm water (about 110°F / 43°C)
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tbsp olive oil (plus more for brushing)
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tsp kosher salt
- 2 tbsp fresh rosemary, chopped
- 2 tsp flaky sea salt (for topping)
These ingredients work together to create the perfect balance of flavor and texture, resulting in a light and fluffy interior with a crispy crust.
Step-by-Step Directions and Preparation Method of Olive oil bread
Follow these detailed instructions to make your very own Olive Oil & Rosemary Fougasse:
1. Activate the Yeast
In a small bowl, combine warm water, yeast, sugar, and olive oil. Stir gently to dissolve the yeast and sugar, then let the mixture sit for 5–10 minutes. The yeast will activate and become foamy. If the mixture doesn’t foam, your yeast might be old, and you may need to use a fresh packet.
2. Make the Dough
In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and 1 tbsp of chopped rosemary. Make a well in the center and pour in the yeast mixture. Stir everything together until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, add a little more flour as needed. If it’s too dry, add a splash of warm water.
3. First Rise
Grease a large bowl with a little olive oil and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise for 2 hours or until it has doubled in size. The rising process is essential for developing the dough’s flavor and texture, so be patient and let the yeast do its work.
4. Shape the Fougasse
Once the dough has risen, punch it down gently to release the air. Divide the dough in half. Roll each piece of dough into an oval shape, about 12×8 inches.
Transfer the shaped dough to parchment-lined baking sheets. Using a pizza cutter or a sharp knife, make one long slit down the center of each oval, then make 3–4 diagonal slits on each side to create a leaf shape. Gently pull apart the cuts to open them up, allowing the dough to stretch slightly. This step is key to giving your Fougasse its characteristic shape and texture.
5. Second Rise
Cover the shaped dough with a kitchen towel and let it rise for another 30–45 minutes. This short second rise allows the dough to become even lighter and airier.
6. Bake
Preheat your oven to 450°F (230°C). Before baking, brush the risen dough with olive oil and sprinkle with the remaining chopped rosemary and flaky sea salt for extra flavor and crunch.
Bake the Fougasse for 15–20 minutes, or until the edges are golden brown and the bread sounds hollow when tapped on the bottom. The high temperature of the oven helps create the crispy exterior while keeping the inside soft and tender.
7. Cool and Serve
Once baked, remove the Fougasse from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature with your favorite dips, cheeses, or simply enjoy it on its own!
Variations of Olive Oil & Rosemary Fougasse
While Olive Oil & Rosemary Fougasse is delicious on its own, there are several variations you can try to customize the flavor to your liking. Here are a few ideas:
- Garlic and Herb Fougasse – Add minced garlic and a variety of herbs such as thyme and oregano to the dough for an extra aromatic touch.
- Olive and Anchovy Fougasse – For a more savory version, incorporate pitted olives and anchovies into the dough. These ingredients give the bread a Mediterranean flair.
- Cheese Fougasse – Add shredded cheese such as Parmesan or Gruyère to the dough, or sprinkle it on top before baking for a cheesy, golden crust.
- Sun-Dried Tomato and Basil Fougasse – Add sun-dried tomatoes and fresh basil to the dough for a burst of Italian flavor.
- Sweet Fougasse – For a sweet twist, add honey, cinnamon, and raisins to the dough. This variation is perfect for serving alongside desserts or as a breakfast bread.
FAQs About Olive Oil & Rosemary Fougasse
1. Can I use all-purpose flour instead of bread flour for this recipe?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour has a higher protein content, which helps create a chewier texture.
2. How can I store leftover Fougasse?
Store any leftover Fougasse in an airtight container at room temperature for up to 2–3 days. If you want to keep it longer, you can freeze it for up to a month. To reheat, warm it in the oven for a few minutes.
3. Can I make Fougasse without yeast?
You can make a quick version of Fougasse without yeast by using baking powder instead of yeast. However, the texture will be different, and you won’t get the same chewy, airy crumb.
4. Can I add other herbs to the Fougasse?
Absolutely! Feel free to experiment with other fresh herbs like thyme, oregano, or basil for a different flavor profile.
5. How can I make my Fougasse extra crispy?
To make your Fougasse extra crispy, you can brush the dough with olive oil before baking and also sprinkle a little extra sea salt for crunch.
6. Is Olive Oil & Rosemary Fougasse suitable for vegan diets?
Yes, this recipe is naturally vegan, as it doesn’t contain any dairy or animal products. Just be sure to check the ingredients for any hidden animal-derived items.
7. Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer with a dough hook to knead the dough. Just mix the ingredients until they form a shaggy dough, then knead for about 5–7 minutes using the mixer.
Conclusion: Olive Oil & Rosemary Fougasse
Olive Oil & Rosemary Fougasse is a wonderful addition to any meal, whether you serve it with your favorite dips, alongside a cheese board, or as an accompaniment to soups and salads. The crispy, golden crust and tender, herb-infused crumb make it a treat for the taste buds, and its rustic leaf shape adds a touch of elegance to your table.
With its simple ingredients, easy-to-follow instructions, and endless possibilities for variations, this Fougasse recipe is a must-try for bread lovers of all skill levels. So, gather your ingredients, preheat your oven, and bake this beautiful, aromatic flatbread to enjoy with your loved ones.
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Olive Oil & Rosemary Fougasse: A Rustic French Flatbread Recipe
- Total Time: ~1 hr 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Olive Oil & Rosemary Fougasse is a French flatbread known for its rustic appearance and savory flavor. Unlike traditional bread, fougasse has a more open crumb and a beautiful, leaf-like shape. It’s made with a combination of bread flour and whole wheat flour, giving it a hearty texture, while the rosemary adds a fragrant herbal note. The dough is enriched with olive oil, which makes the bread slightly tender and deliciously golden when baked.
Ingredients
- 1⅓ cups warm water (about 110°F / 43°C)
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tbsp olive oil (plus more for brushing)
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tsp kosher salt
- 2 tbsp fresh rosemary, chopped
- 2 tsp flaky sea salt (for topping)
Instructions
1. Activate Yeast
- In a small bowl, combine warm water, yeast, sugar, and olive oil.
- Let sit for 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, mix bread flour, whole wheat flour, salt, and 1 tbsp rosemary.
- Stir in the yeast mixture until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. First Rise
- Place dough in a greased bowl, cover, and let rise for 2 hours until doubled.
4. Shape the Fougasse
- Divide dough in half. Roll each into a 12×8 inch oval.
- Transfer to parchment-lined baking sheets.
- Using a pizza cutter, make one long slit down the center and 3–4 diagonal slits on each side. Gently pull open the cuts to create a leaf shape.
5. Second Rise
- Cover and let rise for 30–45 minutes.
6. Bake
- Preheat oven to 450°F (230°C).
- Brush dough with olive oil, sprinkle with flaky salt and remaining rosemary.
- Bake for 15–20 minutes until golden and crisp.
Notes
This rustic French bread, flavored with rosemary and rich olive oil, is perfect as an appetizer, snack, or accompaniment to soups and salads. Serve it warm with extra olive oil for dipping, or use it to make gourmet sandwiches. Its crisp edges and soft interior make it irresistible fresh from the oven.
- Prep Time: 25 minutes (plus rising time ~1 hr)
- Cook Time: 20 minutes
- Category: Bread / Savory
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Low
Keywords: Rosemary Fougasse, Fougasse recipe, Olive oil bread, Rustic French bread, Herb-infused flatbread
