Olive fougasse (flat bread) with PDO huile d’olive de Nîmes
Tips and tricks
We advise you to use an intense-tasting PDO olive oil from Nîmes for its aromas of greenery, pineapple, dry hay, red & yellow plum, which go well with salt cod.
You can also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence, Vallée des Baux-de-Provence.
- 300 g flour
- 20 cl lukewarm water
- 1 sachet baker’s yeast
- 4 tbsp. PDO huile d’olive de Nîmes
- Fine salt
- 80 g PDO olives noires de Nyons
- 80 g PDO olives de Nîmes
- Preparation of the dough:
Put the yeast in warm water. Let stand for 15 minutes then mix.
Mix the flour, the yeast, the salt and the olive oil. Knead the dough by hand (or with a food processor). The dough must be smooth and elastic.
Cover the dough with a cloth and leave to rise for at least 1 hr (in an oven preheated to 40°C or in a warm draft-free room).
Preheat the oven to 180°C.
Coarsely chop the olives into 4 pieces.
Punch down the dough. Knead again while incorporating the olives.
Spread and shape the fougasse on a baking sheet lined with greaseproof paper.
Make 6 diagonal slits with a knife and spread them out a little to get the famous fougasse shape.
Brush with a little olive oil.
Bake for around 25 min. Keep an eye on the fougasse, it must be golden brown.