Homemade Olive Fougasse with Rosemary and Sea Salt
Olive Fougasse
A beautiful leaf-shaped French bread studded with briny olives and fragrant rosemary for a crispy, savory treat.
Nutrition (per serving)
Originating from the sun-drenched region of Provence, Fougasse is the elegant French cousin to Italy’s focaccia. It’s easily recognized by its striking leaf-like shape, which isn't just for show—the decorative slits increase the surface area of the crust, ensuring every single bite is perfectly golden and crisp. There is something deeply satisfying about pulling a warm loaf from the oven, the aroma of toasted herbs and salty olives filling your kitchen and calling everyone to the table.
This recipe is all about celebrating simple, bold Mediterranean flavors. We use a high-quality extra-virgin olive oil and plenty of briny olives to ensure the bread stays moist on the inside while developing a crackly, flavorful exterior. Whether you're serving it alongside an artisanal cheese board, dipping it into a bowl of hearty soup, or just enjoying it plain with a glass of crisp white wine, this fougasse is guaranteed to be a showstopper that tastes even better than it looks.
Ingredients
- Warm water (105-115°F):1 cup
- Active dry yeast:2¼ tsp
- Granulated sugar:1 tsp
- Bread flour:3 cups
- Kosher salt:1½ tsp
- Extra-virgin olive oil:3 tbsp
- Pitted olives (Kalamata or Green), chopped:½ cup
- Fresh rosemary, finely chopped:1 tbsp
- Coarse sea salt:1 tsp
Instructions
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In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
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In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and kosher salt.
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Add the yeast mixture and 2 tablespoons of olive oil to the flour. Mix until a shaggy dough forms.
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Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes in a stand mixer) until it is smooth and elastic.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60 minutes, or until doubled in size.
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Gently punch down the dough and fold in the chopped olives and rosemary until evenly distributed.
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Divide the dough into two equal portions. On a parchment-lined baking sheet, pat each portion into an oval shape about 1 inch thick.
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Using a sharp knife or a dough bench scraper, cut several diagonal slits in each oval to create a leaf pattern. Use your fingers to stretch the holes open wide.
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Cover the loaves and let them rest for another 30 minutes while preheating your oven to 425°F.
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Brush the tops with the remaining tablespoon of olive oil and sprinkle with coarse sea salt.
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Bake for 18-22 minutes until the crust is deep golden brown and sounds hollow when tapped.
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Transfer to a wire rack to cool slightly before serving.
Tips & Notes
- Make sure the slits are stretched wide before baking, as they will close up slightly as the bread rises in the oven.
- For an extra crispy crust, place a shallow pan of water on the bottom rack of the oven to create steam.
- Try using a mix of sun-dried tomatoes and olives for a different flavor profile.
