Fougasse Recipe
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr

Preparation time: 5 minutes + 1 hour rising time
Baking time: 30 minutes

Difficulty: Easy
Chef's Note

Fougasse is emblematic of Provence, sometimes enhanced with anchoves and olives.

- 350 g (12 oz.) flour
- 15 g (1 tbsp.) yeast
- 200 g (3/4 cup) Anchovy fillets in oil
- 2 or 3 tbsp. olive oil
- A knob of butter
- A pinch of salt
  1. Dissolve the yeast in a few spoonfuls of warm water; add 3 tbsp. flour; mix well to form a soft smooth paste;
  2. form into a ball, cover with a cloth and let rise in a warm draft-free place for 30 minutes;
  3. place the rest of the flour on a work surface; form a well in the center and add the yeast starter, salt, oil and enough water to make a workable dough; form into a ball, place in a bowl, cover and let rise for 30 minutes;
  4. form the dough into a rectangle on a greased baking sheet; with your fingers, form a rounded border all around the bread;
  5. remove the bones from the anchovies; mash them in a mortar with their oil; spread over the dough without touching the border;
  6. bake in a preheated 250° C (500° F) oven for 10 minutes; reduce the heat to 225° C (450° F) and bake about 20 minutes longer; serve warm.

A wine from southwestern France such as Côtes du Frontonnais *Château de Bellevue, La Forêt 1998

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up