Fougasse is focaccia’s sophisticated French cousin. Shaped like a leaf. Loaded with olives and rosemary. Crispy edges. Chewy center. It looks like you worked for hours. You didn’t. That’s our little secret.
Mix Dough
Whisk flour, salt, and yeast in a large bowl. Add warm water and 3 tbsp olive oil. Mix into a shaggy dough.
Knead 8-10 minutes until smooth and elastic.
Add Olives & Rosemary
Gently knead chopped olives and rosemary into the dough until evenly distributed.
First Rise
Place dough in an oiled bowl. Cover and rise 1-2 hours until doubled.
Shape
Divide dough in half. Roll each into an 8×10 inch oval about ½-inch thick.
Transfer to parchment-lined baking sheets.
Cut the Leaf
Use a sharp knife or bench scraper to cut slits: a central “stem” cut down the middle, then diagonal cuts on each side to create leaf-like openings.
Gently pull the cuts open with your fingers to create holes.
Second Rise
Cover loosely. Rise 30-45 minutes until puffy.
Bake
Preheat oven to 425°F (220°C).
Brush fougasse with olive oil. Press rosemary sprigs into dough. Sprinkle with flaky salt.
Bake 15-18 minutes until deep golden brown and crisp.
Serve
Cool on a rack for 5 minutes. Tear apart with your hands. Dip in olive oil. Disappear.
Summary
Prep Time: 20 min + rises | Bake Time: 18 min | Total: 2½ – 3 hours
Yield: 2 fougasse | Difficulty: Medium
Storage Notes
Counter (wrapped in foil): 2 days. Freezer: 3 months. Reheat frozen fougasse at 375°F for 5-7 minutes to restore crispiness. Best eaten the day it’s baked — but leftovers are still incredible dipped in soup.
