Provence Fougasse

A typical French break of the Provence region. It can be served plain, with a topping or baked with a filling.


  • 450 g strong white flour
  • 20 g fresh yeast
  • 1 tsp salt
  • 1 tblsp olive oil
  • 280 ml warm water
  • to fill:
  • 50 g roquefort
  • 40 g walnuts
  • 25 g anchovies (optional)
  • olive oil
  • to garnish:
  • smoked bacon lardoons
  • 30 g black olives
  • 1 sprig of rosemary


  1. Begin by mixing the flour and the salt in a large bowl and make a ‘well’ in the middle. Mix the yeast and around 60ml of the warm water.
  2. Mix this in with the flour and afterwards the rest of the water and the olive oil. Mix completely. Transfer the a floured surface and knead for 7 to ten minutes.
  3. The resulting dough should take on a ‘elastic’ aspect.
  4. Oil the inside of another bowl and out the ball of dough into it.
  5. Cover with an oiled sheet of greaseproof paper or clingfilm and place in a warm spot until the dough has doubled in quantity.
  6. When ready flatten the dough on your work surface and split in two (the quantities given are enough to make two Fougasses).
  7. Flatten out one of these and stuff it with pieces of walnuts and Roquefort.
  8. Now fold the dough over 2 or three times, so that the filling is well incorporated into the dough. Add anchovies if desired.
  9. Roll the dough into a ball then pull it out into an oval shape.
  10. Using a sharp knife cut into the dough making deep slits almost to either side and then stretch it so that it looks like a ladder.
  11. Place on an oven dish for around 30 to 45 minutes until it doubles again in volume.
  12. While it is proving, preheat your oven to 220 degrees and Just before placing in the oven, brush each Fougasse that you make with good olive oil.
  13. Leave for 25 minutes to cook until golden.
  14. 10 minutes before ready, brush again with olive oil and sprinkle with bacon lardons, chopped black olives and chopped rosemary.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register