Estimated reading time: 4 minutes
We dive into the kitchen and make this beautiful fougasse. The bread resembles an Italian focaccia. In Provence you will often find recipes with black olives, such as the black tapenade that we have made before. You can also serve it well with this. You don't need a lot of ingredients for this French black olive fougasse. Just a little time to let the dough rise.

French black olives fougasse
The fougasse is baked differently in each region of France. There is also a sweet variant, traditionally it was baked in a stone wood oven. By baking the bread one could see how hot the oven was. It is a delicious break bread that you serve with an apéro. In the Netherlands you would put butter on it, but they don't know that in France. There you dip the bread in some olive oil.

To bake the French black olive fougasse, we put the dough directly on the baking tray that we have first smeared with some olive oil. This ensures that the bread gets a crispy crust and does not stick. Since it is a nice rustic bread, it does not have to look perfect. We can shape it however we want.

Sometimes they are also cut in the shape of a kind of palm leaf, which gives them a beautiful pattern. We do this by making indentations in the dough with a sharp knife before baking it. This way we get a delicious and original French black olive fougasse.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

French black olives fougasse
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Ingredients:
- 250 gram flower
- 10 gram yeast
- 2 el olive oil
- 1'' tl salt
- 150 ml water
- 75 gram black olives - finely chopped
- 2 twigs rosemary - finely chopped
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Take a bowl and shake the dry yeast in it, add about 2 tbsp lukewarm water. Let stand until it foams and becomes liquid.
- In the bowl of your stand mixer, put the flour, salt, olive oil and yeast, and water, then turn for about ten minutes until a nicely kneaded dough is formed.
- Place in a floured bowl and cover with a damp tea towel and let rise for an hour until the dough has doubled in size.
- Then add the chopped olives and chopped rosemary and knead well.
- Preheat your oven to 200 degrees.
- Grab your baking tray and spread some olive oil on it.
- Place the dough on top and shape it into an oval shape. Make three incisions with a knife and spread them out with your fingers into slightly wider holes. spread some water on the bread for a nice brown crust, not too much!
- Put the bread with a bowl of water in the oven for 25 minutes until the bread is golden brown.
- Remove from oven and serve with extra sea salt and olive oil for dipping.
- Delicious bites!
Enjoying baking? Otherwise, try these:
How about this Mascarpone whipped cream strawberry shell?
Or this fig bread with almonds and whipped cream.
Salty cheese biscuits with French herbs are great with an apero!
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