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!