Olive Rosemary Fougasse (The Leaf-Shaped Bread That Steals the Show)

Fougasse is focaccia’s sophisticated French cousin. Shaped like a leaf. Loaded with olives and rosemary. Crispy edges. Chewy center. It looks like you worked for hours. You didn’t. That’s our little secret.

Ingredients

Makes 2 fougasse (about 8-10 servings).

• 3½ cups (440g) bread flour or all-purpose flour
• 1½ tsp salt
• 1 tsp instant yeast
• 1¼ cups (300ml) warm water (about 100°F / 38°C)
• 3 tbsp olive oil (plus more for brushing)
• ½ cup (75g) kalamata or green olives, pitted and chopped
• 2 tbsp fresh rosemary, finely chopped (plus sprigs for topping)
• Flaky sea salt for sprinkling

Step-by-Step Instructions

Step 1: Mix Dough

1. Whisk flour, salt, and yeast in a large bowl. Add warm water and 3 tbsp olive oil. Mix into a shaggy dough.
2. Knead 8-10 minutes until smooth and elastic.

Step 2: Add Olives & Rosemary

1. Gently knead chopped olives and rosemary into the dough until evenly distributed.

Step 3: First Rise

1. Place dough in an oiled bowl. Cover and rise 1-2 hours until doubled.

Step 4: Shape

1. Divide dough in half. Roll each into an 8×10 inch oval about ½-inch thick.
2. Transfer to parchment-lined baking sheets.

Step 5: Cut the Leaf

1. Use a sharp knife or bench scraper to cut slits: a central “stem” cut down the middle, then diagonal cuts on each side to create leaf-like openings.
2. Gently pull the cuts open with your fingers to create holes.

Step 6: Second Rise

1. Cover loosely. Rise 30-45 minutes until puffy.

Step 7: Bake

1. Preheat oven to 425°F (220°C).
2. Brush fougasse with olive oil. Press rosemary sprigs into dough. Sprinkle with flaky salt.
3. Bake 15-18 minutes until deep golden brown and crisp.

Step 8: Serve

1. Cool on a rack for 5 minutes. Tear apart with your hands. Dip in olive oil. Disappear.

Summary

Prep Time: 20 min + rises | Bake Time: 18 min | Total: 2½ – 3 hours

Yield: 2 fougasse | Difficulty: Medium

Storage Notes

Counter (wrapped in foil): 2 days. Freezer: 3 months. Reheat frozen fougasse at 375°F for 5-7 minutes to restore crispiness. Best eaten the day it’s baked — but leftovers are still incredible dipped in soup.