Olive oil fougasse
Fougasse is a Provençal leaf-shaped bread with open slits. This version tops it with red onion, cherry tomatoes and rosemary. Stretch the holes before proofing so they stay open when baked.
Additional 1 h 45 min — resting and proofing
How to make it
Prepared 0 of 6 steps
Mix the batter
Reserve 25 g flour for shaping. Mix the rest with yeast, sugar and 8 g salt. Add water at about 30 °C and 30 ml oil. Knead for 8–10 minutes until soft and elastic.
Let it rise
Cover and rise for 75 minutes until increased in volume. Slice red onion into thin half-rings, halve cherry tomatoes and strip rosemary leaves from stalks, then roughly chop them.
Prepare the green onions
Soften onion in remaining 20 ml oil for 5–7 minutes without dark caramelisation, then cool. Leave tomatoes raw for now and blot their cut sides with paper towel.
Shape the leaves
Divide dough in half. On reserved flour, shape two broad ovals about 1 cm thick and place on parchment. Cut a long central slit and several diagonal slits with a scraper, then stretch openings to 2 cm wide.
Top and proof
Add onion, halved tomatoes cut-side up, rosemary and remaining 2 g salt, pressing lightly onto the surface. Cover loosely for 30 minutes and heat the oven to 220 °C.
Bake and cool
Bake for 20–25 minutes until golden at the edges and cooked inside, swapping trays if needed. Cool on a rack to keep the base dry. Cheese, olives and extra sauces are not included.
Little hint
Make the slits wide before the final rise; narrow cuts soon close. Blot wet tomato halves and avoid overloading the bread, which would leave a wet centre.
Frequently asked questions
What should I watch out for when cooking?
Make the slits wide before the final rise; narrow cuts soon close. Blot wet tomato halves and avoid overloading the bread, which would leave a wet centre.
How should I prepare the ingredients?
Reserve 25 g flour for shaping. Mix the rest with yeast, sugar and 8 g salt. Add water at about 30 °C and 30 ml oil. Knead for 8–10 minutes until soft and elastic.
