Fougasse

Method

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1. Mix the flour, yeast and salt, then work in the water and 4 tbsp oil to a soft, wet dough. Knead 8 minutes with a scraper.

   Mark done

2. Work in the olives, herbs and garlic. Cover and prove 90 minutes until doubled.

   Mark done

3. Heat the oven to 230°C / 450°F with a heavy tray inside.

   Mark done

4. Divide the dough in two and stretch each into a rough oval on a sheet of baking paper, about 1.5 cm thick.

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5. Cut a long slash down the centre and three angled slashes off each side, like the veins of a leaf, going right through to the paper.

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6. Push your fingers into each cut and pull it wide open — much wider than looks sensible, since they shrink.

   Mark done

7. Slide onto the hot tray and bake 25 minutes, until deep gold and crisp. Brush with the remaining oil and scatter with flaky salt.

   Mark done

Chef’s Tips

• Cut all the way through and pull the holes wide open.
• A wet dough. It gives the thin parts their crispness.
• Brush with oil the moment it leaves the oven.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tapenade
• A glass of rosé
• Soup

Storage & Reheating

Best the day it is baked. Two days wrapped; refresh at 200°C for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.