Mediterranean Herb Olive Fougasse With Fresh Rosemary
Fougasse is a rustic French flatbread shaped like a leaf, here studded with kalamata and green olives and fragrant with fresh rosemary and thyme. The dough is enriched with olive oil and features distinctive slashed patterns that open during baking to create a crispy, airy crumb. Serve warm as a showstopping appetizer, alongside soup, or for entertaining. This version balances briny olives against herbaceous aromatics for Mediterranean depth.
Ingredients
- 4 cup bread flour
- 2 teaspoon instant yeast
- 1 teaspoon salt
- ¾ cup kalamata olives, pitted and halved
- ¾ cup green olives, pitted and halved
- 2 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh thyme, finely chopped
- 1 ¼ cup water, slightly warm
- 2 tablespoon olive oil
- 1 tablespoon semolina
- 1 tablespoon bread flour
- olive oil, for brushing(optional)
Instructions
- 1
Combine flour, yeast, salt, olives, rosemary, thyme, water, and olive oil in a bowl.
- 2
Knead until elastic and supple, about 5 minutes with stand mixer or 10 minutes by hand, adding flour or water as needed.
- 3
Place dough in oiled bowl, cover, and rest in warm space until doubled, about 2 hours.
- 4
Line baking sheet with parchment paper.
- 5
Dust work surface with semolina and bread flour mixture. Shape dough into half-inch thick rectangle about 13 by 8 inches.
- 6
Transfer to baking sheet.
- 7
Using bench scraper or pizza cutter, cut dough lengthwise down the middle, leaving 1-inch borders at top and bottom. Cut 4 diagonal slots on each side, leaving 1-inch border on sides.
- 8
Carefully stretch dough to open cuts slightly, creating roughly 1-inch gaps between leaf shapes.
- 9
Cover with cloth and proof in warm place for 30 minutes.
- 10
Preheat oven to 425 F.
- 11
Brush fougasse generously with olive oil.
- 12
Bake until golden, 20 to 25 minutes.
- 13
Cool before serving.
Tips
To achieve the characteristic open leaf slashes, stretch gently from inside each cut outward rather than pulling the edges apart aggressively, which can tear the dough.
For best rise and flavor, use a proofing box or turned-off oven with bowl of hot water to maintain 75-80 F warmth during bulk fermentation.
Toast extra whole olives in olive oil with crushed garlic and serve alongside warm fougasse for dipping.
Good to Know
Store cooled fougasse in airtight container at room temperature up to 2 days. Keep cut side up to maintain crispness. Wrap tightly in plastic wrap before storing to prevent drying.
Prepare dough through first rise up to 8 hours ahead. Refrigerate overnight, then shape and proof at room temperature for 45 minutes before baking. Dough can also be frozen after shaping for up to 1 month; thaw overnight and proof 45 minutes before baking.
Serve warm or at room temperature within 6 hours of baking. Pair with whipped feta, hummus, or olive tapenade. Accompanies soups, salads, or Mediterranean meze platters. Also works as a showpiece bread for casual entertaining.
Common Mistakes
Over-knead dough to avoid dense, tough crumb; dough should feel tacky, not slick.
Insufficiently slash or stretch openings to avoid flat, bread-like interior without leaf definition.
Skip cooling period to avoid steam preventing crust from setting and browning properly.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a stand mixer for all the kneading?
Yes. Use dough hook attachment on medium speed for 5 minutes. Stand mixers incorporate air more efficiently than hand-kneading, so monitor texture closely and stop if dough becomes too smooth and slack, indicating overworking.
What if my dough doesn't double in 2 hours?
Proofing time depends on kitchen temperature. If slow, cover dough and continue resting in warmest spot available. Alternatively, place bowl inside turned-off oven with bowl of hot water to maintain 75-80 F. Check every 30 minutes until doubled.
How long can I keep baked fougasse before serving?
Fougasse stays fresh 6-8 hours at room temperature in airtight container. Beyond that, crust softens noticeably. Refresh by wrapping in foil and warming at 350 F for 5-8 minutes. Freezes well up to 3 months wrapped tightly.