Friday, May 11, 2012

FFWD Provençal Olive Fougasse

 Provençal Olive Fougasse
This weeks French Friday assignment was for Provençal Olive Fougasse.  In French cuisine,
fougasse is a type of bread typically found in the Provence however, you will find it in other regions with slight variations.  This is a type of flat bread that is a cousin to the Italian focaccia. Some versions of fougasse are sculpted or slashed into a pattern resembling an ear of wheat. Others look like a large leaf or ladder. This version from Dorie incorporated oil cured black olives, rosemary, and lemon or orange zest.
This type of bread is meant to be served whole, then torn into pieces to be eaten with wine, cheese, olives, or as Dorie suggests 'a few slices of a nice garlicky saucisson’,  a french version of salami.

It was a very easy yeast bread to put together.  You first sprinkle the yeast and sugar over ⅔ cup of warm water. Stir it together and let sit until the mixture bubbles and looks creamy. Add the rest of the water, along with 4 ½ tablespoons of olive oil. Put the flour and salt into a mixer bowl, then add the water-yeast mixture to it.  With a dough hook, beat it for several minutes then turn mixer to medium speed and, beat for about 10 more minutes. This is when you add the chopped olives, rosemary and lemon zest. The dough needs to rise for an hour or two, and then chill overnight before you shape and bake it.
Rolling and shaping the dough was simple enough…the dough was very pliable and easy to work with.
I loved this bread!  The olive flavor was very distinct and it looked so pretty on the table! I will definitely be making fougasse again…I think it would be great served with appetizers for my next get together.  As I was browsing on-line today, I found another recipe for a  Gorgonzola Fougasse With Figs and Pecans, yum!  I know I will be making that one very soon. Oh, the possibilities!




Beating till smooth
After the olives, rosemary and lemon zest were incorporated  
Ready to roll…after an overnight rest in the fridge
Rolled, shaped, sliced and brushed with olive oil ~ ready for the oven
Baked and beautiful!
I loved this bread ~ It was delicious, full of flavor and so impressive 
What a great way to enjoy this lovely bread ~ a little cheese ~ a little bread ~ a little wine!


This recipe can be found in Dorie Greenspans cookbook ‘Around My French Table’ and has also been published here!
To see what other Doristas are doing check it out here!

32 comments:

  1. So beautiful! I love the arrangement on your tray with olives and cheese!

    ReplyDelete
  2. I LOVE this bread. Have only made it once as I don't bake much - bit it is a glory. The photos are making me think it's time to do it again - so beautiful!

    ReplyDelete
  3. Lovely arrangement & bread.

    Fig and gorgonzola? Oh my!

    Have a great weekend, Kathy!

    ReplyDelete
  4. Wow, Kathy! Your Fougasse looks absolutely perfect! So do you photos! I will have to catch up on this recipe - I really wanted to make it, but the time got away from me this week! I'm afraid I'm going to miss the Cinnamon Rolls, too.

    Happy Mothers' Day!

    ReplyDelete
  5. How beautiful! Love the setup in the first photo, too. :)

    ReplyDelete
  6. What a perfect little picnic Kathy! The shape of your fougasse is flawless

    ReplyDelete
  7. Kathy, your fougasse looks so perfect - I am really impressed! The presentation is appetizing, the photos are great and the green olives and the camembert look so wonderful together with the fougasse! Have a great weekend!

    ReplyDelete
  8. WOW...beautiful fougasse and presentation...your photo is lovely. Very professional baking...looks perfect.

    ReplyDelete
  9. Love your photos! Your fougasse looks beautiful on the tray and ready to served to the lucky guests;-) Enjoy your weekend;-)

    ReplyDelete
  10. Your platter looks so delicious! That would've made an excellent dinner for me. Just me, I wouldn't share it. ;)

    So glad to hear you enjoyed the bread!

    ReplyDelete
  11. This is beautiful. You really outdid yourself with this one. I need to try this.

    ReplyDelete
  12. Kathy, Your fougasse was a more lovely brown color than I got from mine. It almost looks as if you used some whole wheat flour. Your loaves were so pretty. I think this is an artisan bread that really looks more difficult to make than it actually is. Love that. That's why I just linked to gorgonzola, figs, pecan fougasse. Looks fabulous.

    ReplyDelete
  13. I love the color of your fougasse. It looks wonderful. I hope you have a beautiful Mother's day weekend, Kathy!

    ReplyDelete
  14. Beautiful spread of food and I love the leaf shaped fougasse :) it taste good and a keeper for sure. Glad I did not skip this recipe. Love it! Happy Mother's Day !

    ReplyDelete
  15. Great looking leaves! Thanks for the link to the gorgonzola fig bread -- sounds fantastic!

    ReplyDelete
  16. Kathy, I'm in awe of your creation of the French style focaccia! Love the shape of it, so elegant, and of course the olives infused into the dough. The cheese pairing is an excellent choice. Photos are as beautiful too!
    Happy Mother's Day!
    xoxo

    ReplyDelete
  17. There are so many variations to be made with this recipe and I would like to try them soon. Your photo
    looks so inviting and delicious. Happy Mothers Day.

    ReplyDelete
  18. Kathy, your leaf shape is perfect. And how perfect with cheese and olives and wine. Thanks for shaping the gorgonzola recipe. I'm adding that to the list. I wish you a very Happy Mother's Day!!!!

    ReplyDelete
  19. We loved this one too! I love how you always I’ve backstory on the recipe – very informative!

    ReplyDelete
  20. Perfect bread and perfect process photos!

    ReplyDelete
  21. Your bread looks fantastic - I think the gorgonzola version would be wonderful, too. :)

    ReplyDelete
  22. I put parm on mine and liked it quite a bit! :)

    Alice @ http://acookingmizer.wordpress.com

    ReplyDelete
  23. I'm not really a bread baker, but I'm very tempted to try this recipe. It looks amazing!

    ReplyDelete
  24. Your spread looks so inviting, Kathy! And your loaves are gorgeous!!! Happy Mother's Day!

    ReplyDelete
  25. It looks so delicious. I love that it is served whole like that. It's fun to jump around to the blogs that are doing the Dorie Friday's

    ReplyDelete
  26. The fougasse looks gorgeous with its beautifully colored crust! What is getting poured in the glasses? :)

    ReplyDelete
  27. Your fougasse looks lovely Kathy. I liked it too. Bring on the fig and pecan version!

    ReplyDelete
  28. Perfect setting and i would gladly devour this fougasse!

    ReplyDelete
  29. Your bread looks delicious, I bet it went great with the wine and cheese! I loved this recipe and look forward to making it again!

    ReplyDelete
  30. Love all the photos and very impressed with your finished fougasse. It's beautiful!

    ReplyDelete
  31. Gorgeous...your photo is outstanding...you win the photo awards for all food blogging for all month! Wow. I love making this kind of bread, I should give Dorie's version a try soon. Yum.

    ReplyDelete
  32. Gorgeous! Your photos and bread could be in a cookbook!

    ReplyDelete