Fougasse is the decorative bread of Provence and Monaco — shaped like a leaf or wheat sheaf with slashes that open as it bakes, creating a lacy, crisp-edged loaf. The Monegasque version is enriched with local olive oil and sometimes studded with olives or herbs. It is sold at every bakery along the port and is perfect torn and shared at the table.
Serves 6
Mix flour, yeast, and salt. Add 3 tbsp olive oil and 240 ml warm water. Knead for 8 minutes until smooth. Place in an oiled bowl, cover, and prove 1 hour until doubled.
Turn dough onto a floured surface. Press into a rough oval about 1.5 cm thick. Transfer to a lined baking sheet.
Using a sharp knife or scissors, make diagonal slashes through the dough in a leaf-vein pattern. Gently stretch the slashes open.
Press olives and rosemary into the surface. Drizzle with remaining olive oil. Rest 20 minutes while preheating oven to 220 °C.
Bake for 18–20 minutes until golden and crisp. Cool slightly before tearing and serving.
Stretch the cuts wide — they close as the bread rises.
Brush with olive oil again straight from the oven for extra shine.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add sun-dried tomatoes or capers to the topping.
Make a sweet version with orange zest and anise seeds.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best on the day; freeze whole loaves up to 1 month.
Fougasse descends from the Roman panis focacius — the original focaccia — brought to the Mediterranean coast over 2000 years ago.
Stretch them wider before baking; the dough expands and partially closes them.
Yes, but bread flour gives a chewier texture.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (150g / 5.3 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
