Provençal fougasse

Fougasse is the Provençal bread par excellence: soft on the inside, crispy on the edges, it is meant to be shared in a relaxed, informal way on a wooden board. Here, we give it a twist with our Jean Martin Eggplant Cream, ricotta, and arugula.

Allow about 2.5 hours in total (including proofing time) for this convivial bread, which is perfect as an appetizer or to accompany a meal with friends.

Preparation

Preparing the fougasse:
Place the flour and salt in your stand mixer and mix, then add the yeast that has been previously dissolved in a separate bowl with lukewarm water.

Then, add a small ladle of olive oil (the volume of an espresso cup) and the 100g of butter. Let it knead for 8 minutes at medium speed so as not to heat the dough; it is ready when it pulls away from the sides of the bowl and remains very supple (it should slap against the sides of the mixer). Let it rest at room temperature, covered with a cloth, for about 1 hour.

Next, roll out the dough on a floured work surface; it should be supple but not elastic. Roll it onto a rolling pin and place it on a rectangular rimmed baking sheet (or a baking tray) and cover with a cloth for the second rise of about 30 minutes.

Make indentations with your fingers all over the fougasse and spread the jar of Jean Martin Eggplant Cream and a little olive oil over it.

Bake for 20-30 minutes at 210°C.

For serving:
Take it out of the oven and wait a few minutes for it to cool down a bit before adding the roughly crumbled ricotta and arugula, then cut into even pieces.

Fougasse or focaccia is a convivial recipe to share, so there is no need for an elaborate presentation. Serving it on a cutting board so that everyone can help themselves informally is the best solution.

Our tip

Do not work the dough too much when shaping it after the first rise: handle it delicately to preserve the air bubbles that create an airy crumb. For a golden crust, you can brush it lightly with olive oil before putting it in the oven.

Variation

Replace the Eggplant Cream with our Green Tapenade or our Black Tapenade for a different version, and add a few sun-dried tomatoes for extra indulgence.

Pairings & suggestions

This fougasse is best enjoyed as an appetizer with a chilled Provence rosé, or according to local tradition, with a very cold pastis.

Nutritional values

Indicative estimate per serving:

• Calories: ~210 kcal
• Protein: ~5 g
• Fat: ~11 g
• Carbohydrates: ~22 g

Storage

Fougasse is best enjoyed on the same day. It keeps for 1 day wrapped in a clean cloth; warm it up for a few minutes in the oven to restore its crispiness. Raw dough or baked fougasse (without fresh toppings) freezes well.

Frequently asked questions

Can the dough be prepared the day before?

Yes, you can let the dough rise in the refrigerator overnight after the initial kneading, then shape it the next day.

Can this fougasse be frozen?

Yes, plain baked fougasse (without ricotta or arugula) freezes well. Add the fresh toppings only after defrosting and reheating in the oven.

Is there a gluten-free version?

You can try the recipe with a gluten-free flour blend suitable for bread making, keeping in mind that the texture will be slightly different from traditional fougasse.