Authentic Fougasse Bread from Provence
Fougasse is a traditional French flatbread from Provence, known for its distinctive leaf shape and crispy crust. Light, aromatic, and endlessly versatile, it’s the kind of bread that feels both rustic and elegant. Perfect for everyday meals or special gatherings.
- 350 ml slightly warm water
- 5 g dry yeast
- 1 pinch sugar
- 500 g strong flour
- 1 pinch of salt
- sesame seeds
- black sesame seeds
- fresh rosemary
- olives (thinly sliced)
- sea salt
- olive oil (for brushing)
- In a small bowl, combine the warm water, dry yeast, and sugar. Whisk gently and let it proof for about 5 minutes, until foamy.
- Meanwhile, add the flour and salt to a large bowl. Once the yeast mixture is ready, pour it into the flour.
- Knead the dough by hand for about 20 minutes, or use a stand mixer with a dough hook for about 7 minutes, until the dough is soft and elastic.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rest for 1½ hours, until doubled in size.
- Preheat the oven to 200°C / 390°F, using top and bottom heat.
- Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece into an oval shape, about 20 × 12 cm (8 × 5 inches).
- Using a sharp knife, make one long cut down the center of each oval, leaving about 2 cm (1 inch) from the edges. Then make 3–4 diagonal cuts on each side to create a leaf-like pattern.
- Transfer the dough to a baking tray lined with parchment paper. Gently stretch the dough with your hands so the cuts open up and become visible.
- Brush with olive oil and decorate with sesame seeds, rosemary, olives, and sea salt, or any toppings you like.
- Bake for 20–25 minutes, until golden brown and crispy.
- Let cool slightly then enjoy!
In this recipe, Chef Giorgos Tsoulis brings the spirit of Provence into your kitchen with an easy, foolproof method and flexible toppings. Whether you keep it classic with rosemary and sea salt or customize it with olives and seeds, this fougasse is perfect for serving alongside soups, salads, or a glass of wine.
Enjoy!
Ingredients
350 ml slightly warm water
5 g dry yeast
1 pinch sugar
500 g strong flour
1 pinch of salt
To decorate:
sesame seeds
black sesame seeds
fresh rosemary
olives thinly sliced
sea salt
olive oil for brushing
Instructions
In a small bowl, combine the warm water, dry yeast, and sugar. Whisk gently and let it proof for about 5 minutes, until foamy.
Meanwhile, add the flour and salt to a large bowl. Once the yeast mixture is ready, pour it into the flour.
Knead the dough by hand for about 20 minutes, or use a stand mixer with a dough hook for about 7 minutes, until the dough is soft and elastic.
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rest for 1½ hours, until doubled in size.
Preheat the oven to 200°C / 390°F, using top and bottom heat.
Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece into an oval shape, about 20 × 12 cm (8 × 5 inches).
Using a sharp knife, make one long cut down the center of each oval, leaving about 2 cm (1 inch) from the edges. Then make 3–4 diagonal cuts on each side to create a leaf-like pattern.
Transfer the dough to a baking tray lined with parchment paper. Gently stretch the dough with your hands so the cuts open up and become visible.
Brush with olive oil and decorate with sesame seeds, rosemary, olives, and sea salt, or any toppings you like.
Bake for 20–25 minutes, until golden brown and crispy.
Let cool slightly then enjoy!
