- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 7 g
- 10 g
- 320 ml
- 3 tbsp
- 80 g
- 1 tsp
- 1 tsp
Process
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In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt.
Add the lukewarm water and 2 tbsp of the olive oil. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If using olives and rosemary, knead them in during the last minute.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 220°C and line a baking sheet with parchment paper.
Punch down the dough and divide it into two equal pieces. Roll each piece into an oval about 1 cm thick.
Transfer the ovals to the prepared baking sheet. Using a sharp knife or scissors, cut slits through the dough to create a leaf pattern: one central vertical slit, then three diagonal slits on each side, spacing them evenly.
Gently pull the edges of the slits apart to open them up. Brush the surface with the remaining 1 tbsp olive oil and sprinkle with flaky sea salt.
Bake for 15–20 minutes, until golden brown and crisp. Rotate the baking sheet halfway through for even browning.
Remove from the oven and let cool on a wire rack for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not cutting the slits deep enough or wide enough; they should go all the way through the dough and be opened to at least 2 cm wide, otherwise they close up during baking.
- For a crispier crust, place a small oven-safe pan of water on the bottom rack while preheating to create steam, then remove it after 5 minutes of baking.
- If the dough springs back when you try to roll it, let it rest for 5 minutes to relax the gluten before continuing.
- Fougasse is best eaten the same day, but you can refresh it in a 180°C oven for 5 minutes.
Substitutions
- black olives→green olives or sun-dried tomatoes
- dried rosemary→dried thyme or oregano
- bread flour→all-purpose flour (reduce water to 300 ml)
Storage & reheating
Store fougasse in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic and freeze for up to 1 month. Reheat in a 180°C oven for 5 minutes to restore crispness.
FAQ
The questions we get asked most
Why did my fougasse turn out dense and tough?
Dense fougasse usually means the dough was under-kneaded or the yeast was expired. Knead until the dough passes the windowpane test: stretch a small piece thin enough to see light through it without tearing. Also check that your yeast is active by proofing it in the lukewarm water with a pinch of sugar for 5 minutes before mixing.
Can I make fougasse without olives?
Yes, olives are optional. You can leave them out entirely or replace them with other add-ins like chopped sun-dried tomatoes, caramelized onions, or grated cheese. If you omit olives, you may want to increase the salt slightly to compensate for the lost brininess.
How do I get the slits to stay open during baking?
Cut the slits after transferring the dough to the baking sheet, and make them wide by gently pulling the dough apart. If the dough is too elastic, let it relax for 5 minutes before cutting. Also, avoid over-proofing the shaped dough; bake it immediately after shaping.
Can I prepare fougasse dough ahead of time?
Yes, you can make the dough up to 24 hours in advance. After the first rise, punch it down, cover tightly, and refrigerate. When ready to bake, let it come to room temperature for 30 minutes, then shape and bake as directed. Cold dough may need a few extra minutes to rise.
Why is my fougasse not crispy on the outside?
A crisp crust requires a hot oven and steam. Preheat your oven thoroughly with a baking stone or inverted baking sheet, and create steam by placing a pan of water on the bottom rack during the first 5 minutes of baking. Also, brush the dough with olive oil before baking, which helps with browning.
Can I use active dry yeast instead of instant yeast?
Yes, but you must activate it first. Dissolve the active dry yeast in the lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until foamy. Then proceed with the recipe, adding the yeast mixture with the water. You may need to add 1-2 minutes to the kneading time.
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