May 19th, 2014


Top half of bread

It may not surprise you that I greatly enjoy bread. I made my first Fougasse a few months ago and haven’t stopped with various toppings. A Fougasse is a bread, typically with some design, containing and topped with seasonings: olives, sun-dried tomatoes, meats, artichoke, jalepenos, etc… A frenchman’s pizza equivalent if you will. I cannot do the flavour and texture justice by describing it. Just try it.

Bottom half of bread

Servings: Two delicious golden breads
Preparation: 3 – 4 hours
Cooking: 30-40 minutes @ 200°C (390°F)



  • 200ml lukewarm water
  • 3 tsp dried yeast
  • 1 tsp caster sugar

  • 500g flour
  • 2 tsp salt
  • 150ml lukewarm milk

  • Black/Green olives
  • Artichoke
  • Smoke meat
  • Jalepeno
  • Sun-dried tomatoes
  • Salt & rosemary
  • Cheeses

Olive and sundried tomato breads


  1. Combine the yeast mixture in a bowl. Mix and place in a warm spot to sit until bubbly ~ 20 minutes.
  2. Place flour and salt in large bowl. Make a well. Add yeast mixture and warm milk.
  3. Mix to form soft dough then knead for 10 minutes on floured surface.
  4. Place in bowl containing a little olive oil so it does not stick to the sides. Cover with plastic wrap. Again leave it in a warm place this time for an hour.
  5. When it has doubled in size, spread the dough on parchment paper to a thickness of 2cm.
  6. Make cuts to create a cool shape then cover again for 45 minutes.
  7. Place in the heated oven. After about 30 minutes when it starts to become golden brown, remove, consume.

Crustyl golden bread

The original recipe is from here.

A fresh loaf of bread


Comments are closed.