“STOP! DON’T TAKE ANOTHER BITE.” ( I guess the bread was soooo tempting “we” could not even wait for Mary’s photo op. Yeah, they look contrite!
Let’s see if I have this straight. In Italy, it’s focaccia. In France, fougasse. The names of both breads are derived from focus, the Latin word for “fireplace”. These flatbreads were originally cooked on a hot hearthstone or in ashes rather than an oven. Not often seen in a Parisian boulangerie, fougasse is “rooted in Provence,” as Dorie explains, “where olive oil trumps butter and rusticity reigns over prim, precise, and formal.”
The finished product. Think of this as a leaf from the Tree of Life.
In a word, fougasse may not be très chic or Parisian-sophistiqué but it sure is délicieux. Now, leave it to the French to get fancy. Fougasse is often cut in a leaf shape to suggest the Tree of Life. To make the traditional pattern, you slash 2-inch slits in the dough and then nudge and tug the slits open. Honestly, that “technique” caused me the most stress. To check that the holes remained holes, I opened the oven five times to monitor the nine openings and managed to burn my right thumb twice!
Fougasse is a yeast-raised bread seasoned with olive oil, fresh rosemary and studded with oil-cured black olives. There is nothing difficult about mixing the dough and shaping it into flatbread ( the recipe makes two). I did let the dough rise for two hours before stirring it down to chill overnight and shaping and baking it.
The dough, after rising two hours, before stirring it down to chill in the fridge.
After deflating the dough,I placed it safely in the fridge for an overnight slumber . Note the soldiers on guard.
Dorie gives explicit and excellent directions as to shaping fougasse. It’s amazing how nicely a 12” X 9 “ rectangle can be transformed into a leaf. Here, a slash. There, a slash. Everywhere a slash, slash. Viola. Done. It is important, however, for tasty results that the bread be at least one-inch thick.
Please note that fougasse will not bake too dark. Its brown will be a golden hue. The salt on top? I used Diamond Crystal Kosher Salt, author Michael Ruhlman’s salt-of-choice.
The rectangle prior to surgery.
Slash, Pull, Tug, Pray.
The definition of chutzpah may be sharing your first attempt at fougasse with my five-star neighbors, Ray Dillion and Dominick Prudenti, former East Coast delicatessen owners. As well as, Sicilian-born-and-bred, Adriana Scrima and her family. Relying on Dorie’s every word and explicit directions, I baked pretty darn good fougasse. Pat Mary on the back. Although my neighbors all lean Italian focaccia, my French fougasse earned some respect.
Oven-ready.
I would suggest the fougasse ultimate Provençal eating experience is with savory bites and a glass of Sancerre while dreaming of the Côte d’Azur. That’s, of course, reality. Far better is to just BE there.
Although we cook from the book and urge you to purchase Dorie’s “Around My French Table”, go here for this recipe. To see how my baking buddies did this week, go here.
Demolished before the pasta dinner. No contrition. Note the basalmic – a good companion.
Hey, I know those guys! They are almost as handsome as your amazing bread! Look at you, Baker Extraordinaire! Good job!
Thank you for the homemade Provencal Olive Fougasse! It was thouroughly enjoyed by both of us. Yes, we dipped it in a delicious sweet Balsamic Vingar from Napa Valley and after you left we decided to make a mixutre of Virgin Olive Oil and Vinegar. D E L IC I C I O U S! How about a nice French Pastry Next Dorrie!
No pinky fingers here 🙂
While I can appreciate your dedication in keeping the holes open, I don’t think it was worth finger burning…
Lovely job.
Your fougasse is simple gorgeous 🙂 Glad you managed to get some pictures!
You DO deserve a pat on the back Mary! It looks great.
Yours looks delicious! Sorry you burned your thumb though! 🙁
Perfect post! Your lovely bread is shared with friends who can appreciate your bread baking skills and your post was a delight to read and to see. We also enjoyed this fougasse and I’m already deciding on variations and tweeks for the next time.
Wonderful job. Tricia and I both loved this one. If you want to call it focaccia or fougasse, I will take it. Love bread in all forms, add olives and what’s not to love.
What a very funny and entertaining post with simply great photos. Very lovely looking fougasse and happy guests, what more could you ask for. Wonderful and certainly deserving of a pat on the back, even if it has to be from this faaar away! Have a wonderful weekend!
Your fougasse looks incredibly delicious! Such a fun post and very informative! Glad you all enjoyed it…it was a hit for me, too!
Your fougasse looks delicious and I bet the two handsome guys enjoyed them very much…it is best eaten after it comes out of the oven….crunchy edges and flavorful inside 🙂 yummy!
Beautiful job, Mary. You can tell by the photos that they really enjoyed it. 🙂 This was a very fun bread to make and I can’t wait to try different variations.
We loved this one too! I love how you always I’ve backstory on the recipe – very informative! I hope the Sancerre & delicious fougasse made you forget all about your thumb burns!
And here is the answer to your question regarding the name of the World Peace Cookies. Dorie writes in her “Baking from my Home to Yours” book the following:” …they (the cookies) instantly won fans, among them my neighbour Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre´s (Pierre Hermé) cookies is all that is needed to ensure planetary peace and happiness”. Great little anecdote. Thanks also for your wonderful comments, Mary! P.S.: That “darling little girl” from my Hungarian Shortbread post is standing next to me and says “Hello”…
What a nice bread to share with appreciative friends. They look like they’re enjoying the fougasse. Who wouldn’t? Nice job.
Oh how yumy!! I can only imagine how good this would be warm from the oven
Beautiful job – I’m also impressed that you managed to get some photos before your guests devoured it. 🙂
I think this is the perfect bread for sharing.
Ha!! “Stop! Don’t take another bite!”
short of being in France, your bread looks great!
Just gorgeous, Mary!!! Perfect loaves. Nope, my family wasn’t thrilled…Nick, the olive lover did say it was OK…LOL. I’m not sure they’re going to like chocolate and bananas, either!!!
Definitely a pat on the back! They look great, I loved this recipe also! So good!