Olive Fougasse

Preparation info
  • Makes


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

A French hearth bread, fougasse is traditionally baked on the floor of the hot bread oven, just after the fire has been raked out. It can be left plain or flavoured with olives, herbs, nuts or cheese.


  • 210 ml/ fl oz/scant 1 cup water
  • 15


  1. Pour the water and the oil into the machine pan. Reverse the order in which you add wet and dry ingredients if necessary. Sprinkle over the flour, ensuring that it covers the liquid. Add the salt in one corner of the bread pan and the sugar in another corner. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.