Marjorie Taylor, Kendall Smith Franchini

Fougasse

Name: Fougasse
Cuisine: French
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing; 3⅔ cups (455 g) all-purpose flour, plus more for dusting; 2 teaspoons fleur de sel, plus more for sprinkling; 1½ teaspoons active dry yeast; 1½ cups (355 ml) warm water (about 105°F / 40°C is ideal); 1 cup (150 g) green olives, such as Lucques or picholine, pitted and chopped; 1 cup (150 g) green olives, such as Lucques or picholine, pitted and chopped; 1 cup (150 g) green olives, such as Lucques or picholine, pitted and chopped; 1 cup (100 g) walnuts, lightly toasted (see Toasting Nuts) and chopped; Large pinch fresh thyme leaves (about 1 teaspoon), plus more for sprinkling; Small pinch finely chopped fresh rosemary leaves; Grated zest of 1 lemon; 1 round Marinated Goat Cheese or 3 ounces (85 g) artisanal goat cheese; 1 round Marinated Goat Cheese or 3 ounces (85 g) artisanal goat cheese

Preparation info

Makes
two
8 by 14 inch 20 by 30 cm leaf-shaped flatbreads or one 9 by 13-inch (23 by 33-cm) flat loaf

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

We love how at Marie Boucherot’s boulangerie in Beaune, Marie fills her fougasses (which are really a French version of focaccia) with goat cheese, olives, and walnuts. We prefer using our Marinated Goat Cheese because after a bit of time in the fridge, it has a lovely herbal flavor.

Making our own version has become a bit of a weekend ritual. Since our house was once a walnut mill

Ingredients

Europe
France
Starter
Breakfast
Vegetarian

Ingredients

Method