Provençal olive fougasse from Around My French Table: More Than 300 Recipes from My Home to Yours (page 48) by Dorie Greenspan

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Accompaniments: Salade Niçoise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on April 17, 2024

    Used oil cured olives which were quite salty. If make this again with same olives, cut the amount in half And chop into quarters for even distribution.

  • ellemef on July 15, 2019

    I make this for fancy picnics - sturdy enough to carry, pretty enough to look great on the blanket/table, fun to share, and absolutely delish.

  • Zosia on June 04, 2015

    Great flavour and texture due in part to the overnight rest of the dough in the fridge. The dough was easy to make but so wet that the paddle attachment on my stand mixer was far more effective at kneading it than the dough hook. I used half whole wheat bread flour.

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