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Provencal Olive Fougasse

April 6, 2011

I enjoyed the Herbed Fougasse so much that I decided to try out another fougasse recipe. This time it’s from Dorie Greenspan’s Around My French Table and it’s studded with Kalamata olives and fresh rosemary.

I am hooked on fougasse now! We couldn’t pick a favorite between this one and the first recipe I made. They are both delicious and will both be made again! This fougasse was soft and tender; the tangy, moist olives added excitement to every bite.

Note to French grammar and spelling experts: I know that my title should say Provençal Olive Fougasse, but I don’t know how to add symbols in the title of my posts.

Recipe notes

  • Dorie isn’t kidding when she says that this is a soft and sticky dough. Next time I’ll shape the dough directly on the parchment-lined baking sheet rather than trying to transfer it to the sheet after shaping. I also found that a rolling pin wasn’t very helpful – I just used my hands to shape the dough.
  • The recipe calls for oil-cured black olives; I used Kalamata olives.
  • What I really like about this recipe is that you can prepare the dough one day and then refrigerate it overnight (it has to chill for at least 6 hours and up to 3 days). Not a lot of time is required on baking day: just stir the dough, shape it, give it a rest while the oven heats, and bake.

Shopping tip

Trader Joe’s sells jars of pitted Kalamata olives for a much lower price than I can get them in my usual grocery store. I always stock up when I’m there. They sell oil-cured (which are called for in this recipe) as well as regular (brined?) olives. I didn’t even realize that until I bought a jar of the oil-cured without realizing it. Thanks to my shopping mistake, I had the oil-cured to use in this bread, but I think you could use either type.

I couldn’t wait for the French Fridays with Dorie group to pick this, so I went ahead and made it. I’m not posting the recipe, though, since the group is not posting recipes. If you want to try before you buy, see if your library has a copy of Around My French Table, or just dive in and buy a copy. The recipe is on page 48.


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7 comments

  1. That fougasse looks fabulous! I bet it tasted good, too! You are SO talented my friend!!!!


  2. Oh, wow, now I want to make THAT! I love fougasse as well…and it is easier than you think, no reason not to make it a lot, right? Right. Yours looks beautiful.


  3. I just love the decorative slashes in the bread so much. I think I bookmarked the last one you made – I really need to go back and actually make it! 🙂


  4. This looks so good. I may have to break down and buy a copy of that book. It looks amazing!


  5. I recently made an olive fougasse as well. I don’t know if you have Artisan Bread in 5 minutes a day, but that is the recipe I used, and it was fantastic!


    • I have that book, so I’ll check it out. Thanks for telling me about the recipe!


  6. You are the queen of Fougasse! This version looks amazing and I love olives.



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