It’s Friday, and that means it’s once again time for French Fridays with Dorie! This week’s recipe is Provençal Olive Fougasse. A fougasse is a rustic flatbread hailing from the Provence region of France, with roots similar to the Italian focaccia. Fougasse are generally shaped to look like a leaf or stalk of wheat, but Dorie gives us permission to shape it however we’d like. This particular fougasse is flavored with chopped rosemary and lemon zest, and studded with olives.
As I was deciding how to serve Provençal Olive Fougasse, I keyed in on Dorie’s statement that her favorite way to eat it is on a picnic. While an actual picnic wasn’t in the cards for us, I created a “table top picnic” with cheese (Midnight Moon), salami, and roasted peppers. Extra olive oil for dipping was a must! The only thing missing from this spread was a glass of wine, which, for a variety of reasons, was not an option this week.
My bread challenge came in handy with this recipe. It is really helping me gain confidence in my bread-making skills and I am finally getting a feel for when the dough has been kneaded enough. For those of you who have been following my bread challenge, the only adjustment I made to this recipe was to add an extra tablespoon of water. I did not make any changes to rising times since this bread dough rests overnight in the refrigerator after the initial rise.
We loved this bread! I liked the soft, yet chewy texture and the blend of flavors. My husband specifically commented on the salty topping, and he is always happy to dip his bread in olive oil. I also love the technique of letting the dough rest overnight – it makes fresh-baked bread seem like a not-so-time-consuming process – and I appreciate that Dorie gives instructions on saving half the dough for baking later.
If you would like to make Provençal Olive Fougasse, buy Dorie Greenspan’s wonderful book Around My French Table. To see how other FFWD participants fared, check it out here: LYL: provencal olive fougasse.