French Fridays with Dorie: Provençal olive fougasse

This week’s French Fridays with Dorie recipe – Provençal Olive Fougasse (pp 48-49) was another relatively easy one.  It’s a flatbread similar to a foccacia and this one is flavoured with olives (or tapenade in my case!), rosemary and olive oil. The only difficult part was the timing – the dough has to rise for an hour or two and then it needs to chill in the fridge for as long as overnight so don’t start it an hour before you need it!  I liked the tapenade flavour – it was nice and pronounced – but next time I might, ahem, make sure I have the right ingredients before I start. I also used thyme instead of rosemary.

Fougasse is meant to be a pretty leaf shape, made just so by the tears and slashes in the dough but mine closed up in the oven – I think my tray was too narrow to allow it to stay in the shape I created and it all puffed together when it baked. Nonetheless, it was a tasty treat to have with a glass of wine and some olives as an apéritif snack and the next day it was even better as I toasted it ans slathered it with some more tapenade and melted some cheese on top. Oh my, THAT was good!

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself and join us this year! And guess what – you’re in luck because the recipe for this week can be found here.

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25 thoughts on “French Fridays with Dorie: Provençal olive fougasse”

  1. Beautiful, Mardi…and using tapenade eliminates the olive pitting I had to do 🙂 I guess Dorie really meant it when she said to stretch out the slashes…yours look pretty darn good!

  2. I guess it must be delicious with the cheese and tapenade spread on it. I sprinkled cheese on top too for the extra oomph 🙂 this is the best flatbread I have eaten…packed with olive and herbs…yummy. Have a great weekend!

  3. Great photos. That tapenade sounds interesting and delicious. I tried black pepper on
    one of mine and thought that was pretty good. There are many variations to be
    used with this.

  4. Looking at this bread one would never think that you were not a big fan of bread making earlier this year. Looks wonderful Mardi.


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