If there is one bread that captures the spirit of Provence, it’s Fougasse. With its golden crust, airy crumb, and distinctive leaf or ear-of-wheat shape, fougasse is more than just bread—it’s a centerpiece, a conversation starter, and a true taste of southern France.

Often enriched with olive oil and flavored with local ingredients like olives, herbs, or cheese, fougasse is beloved not only for its flavor but also for its artistic presentation.

🏛️ A Slice of History

Fougasse has its roots in the Roman panis focacius, a flatbread baked in the ashes of the hearth (focus meaning fire). As it spread through the Mediterranean, it evolved into different regional specialties—Italy’s focaccia, Catalonia’s coca, and Provence’s fougasse.

In Provence, it was traditionally used by bakers to test the temperature of their ovens before baking larger batches of bread. Over time, it became a festive bread, often flavored with local ingredients, and remains a holiday and market favorite.

🛒 Ingredients (Serves 4–6)

500 g bread flour

325 ml warm water

10 g salt

7 g active dry yeast

3 tbsp olive oil

1 tsp sugar

Optional Provençal Flavors:

Black olives (pitted and sliced)

Fresh rosemary or thyme

Grated cheese (like Gruyère or Parmesan)

Caramelized onions or sun-dried tomatoes

🔪 Step-by-Step Preparation

1. Activate the yeast

In a small bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy.

2. Make the dough

In a large mixing bowl, combine flour and salt.

Add yeast mixture and olive oil.

Knead for 8–10 minutes until smooth and elastic.

Cover and let rise for 1–2 hours, until doubled in size.

3. Shape the fougasse

Punch down dough and divide into two pieces.

Roll each piece into an oval about 1 cm thick.

Using a sharp knife, cut slits down the center and sides (like a leaf), gently stretching the dough to emphasize the pattern.

4. Add Provençal flavors (optional)

Sprinkle olives, herbs, or cheese into the dough before baking.

Brush with olive oil and season with sea salt.

5. Bake

Preheat oven to 220°C (430°F).

Place fougasse on a baking sheet lined with parchment.

Bake for 15–20 minutes, until golden and crisp.

🍽️ Serving Suggestions

Serve warm as an apéritif, torn and shared at the table.

Perfect alongside a cheese platter, charcuterie, or tapenade.

Dip in olive oil and balsamic vinegar for a Mediterranean touch.

Excellent companion to soups, stews, or grilled meats.

💡 Tips & Variations

Sweet fougasse: In some regions, especially around Christmas, fougasse is made sweet with orange blossom water, sugar, and dried fruits.

Extra crispy crust: Add a tray of water in the oven to create steam while baking.

Artistic twist: Shape it like a Christmas tree for festive gatherings.

Herb explosion: Mix Herbes de Provence directly into the dough for maximum aroma.

🌟 Final Thoughts

Fougasse is more than bread—it’s an edible piece of art, shaped by tradition and flavored with Provence’s sun-soaked bounty. Whether you enjoy it plain, with olives, or oozing with cheese, each bite carries the warmth of southern France.

Rustic yet elegant, it’s a bread made for sharing—a symbol of conviviality and Provençal hospitality.