Site icon Baking History




Also spelled fougaçe, this bread is from the South-East of France. It is usually soft, filled with different garnishes like olives, cheese, onions, anchovies…

But it can also be sweet like in the city of Aigues-mortes, where sugar, butter, orange blossom are added and usually made for Christmas to be part of the 13 Christmas Dessert of Provence, alongside the pompe à l’huile.

This bread is made since few centuries and was made to test the stone oven. The baker would put it in first to be sure of the temperature, and then give it to the apprentice or the people staying in the oven room, as it was hot, it was the perfect place to stay in winter.

The word fougasse is derived from the word foccacia in Italian. Even though the dough is slightly different now, those 2 breads might come from the same origin.

In some part of Algeria, a similar fougasse bread is made, but this time filled with chakchouka, a mix of onions, bell peppers, tomatoes, chilies, eggs and ras el hanout spices.


This is one of my favorite bread! I used to eat a lot of that when I was younger. It’s perfect for appetizers or an outside lunch in the park with friends or family, as it is easy to share. You can either make it plain or add any garnishes you want. In this recipe, I added cheese and olives.
TYPE: Bread
YIELD: 1 fougasse
KNEADING: 10 mins
FERMENTATION: 15 hrs 30 mins
BAKING: 20 mins
TOTAL TIME: 16 hrs 5 mins


For the fougasse dough

  • 250 g white bread flour
  • 5 g salt
  • 2 fresh yeast or 1g dried yeast.
  • 150 g water at room temp.
  • 65 g liquid starter

For the bassinage

  • 15 g water at room temp.
  • 20 g olive oil

For the filling

  • 75 g cheese I used cheddar but you can put emmental or even parmesan.
  • 50 g olives I used green olives stuffed with chilies. The best!
  • pepper as you like
  • chili powder as you like


  1. Mix everything from the fougasse dough part together and mix for 3min in 1st speed then 7min in 2nd speed.
  2. Add the bassinage and mix for another 3 min in 2nd speed.
  3. Add the filling and mix for 1 or 2 minutes just to get everything incorporated.
  4. Let it rest for 1 hour and 30 minutes.
  5. Put the dough on a floured workbench.
  6. Make a fold by giving the dough a rectangular shape.
  7. Fold one third on top.
  8. Fold the other fold on top.
  9. This will give the dough some strength before going in the fridge.
  10. Cover the dough and put it in the fridge for 12 hours.
  11. Take the dough out, back on the floured workbench.
  12. Shape it like a “pear” by taking the left side into the middle of the dough.
  13. Take the top side and fold it into the middle of the dough.
  14. Fold it one more time.
  15. Put the dough on a tray lined with parchment paper or a silicone baking mat and cover it.
  16. Let it prove for 2 hours at room temperature.
  17. Shape it by gently pressing the dough, then flour the top and make 7 cuts.
  18. Bake at 250°C for around 20 minutes.
  19. Take it out and let it cool down on a tray.
  20. Enjoy!
  21. Don’t forget to check out the timelapse video of the baking on my Instagram below :
Exit mobile version