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


  • 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.
  • 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.
  • The resulting dough should take on a ‘elastic’ aspect.
  • Oil the inside of another bowl and out the ball of dough into it.
  • Cover with an oiled sheet of greaseproof paper or clingfilm and place in a warm spot until the dough has doubled in quantity.
  • When ready flatten the dough on your work surface and split in two (the quantities given are enough to make two Fougasses).
  • Flatten out one of these and stuff it with pieces of walnuts and Roquefort.
  • Now fold the dough over 2 or three times, so that the filling is well incorporated into the dough. Add anchovies if desired.
  • Roll the dough into a ball then pull it out into an oval shape.
  • 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.
  • Place on an oven dish for around 30 to 45 minutes until it doubles again in volume.
  • 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.
  • Leave for 25 minutes to cook until golden.
  • 10 minutes before ready, brush again with olive oil and sprinkle with bacon lardons, chopped black olives and chopped rosemary.

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