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You are here: Home / Recipes / Breads and Rolls / Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil

Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil

March 4, 2015 Updated May 17, 2020 51 Comments

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What do you think about a a simple way to may fougasse?  What is fougasse?  It’s basically a French version of Italian focaccia bread.  The flat bread can be slashed to form shapes and topped with an herb topping.
 
If I can make focaccia out of the “no knead” dough recipe, why not use the same technique to make fougasse?  It’s easy.  It doesn’t have a lot of prep time and it will blow the socks off your fam.
 

 

 
Instead of topping the fougasse with herbs, I put some fresh rosemary in the dough.  I made a completely addicting olive oil dip with fresh herbs and red pepper flakes.
 

If you are big into dipping, you may want to double the batch.

You will need:

3 3/4 cup flour
2 teaspoons salt
1/4 teaspoon yeast
1 tablespoon fresh rosemary
1/2 cup chopped Kalamata olives
1 1/2 cups water

I’m using my mixer because the dough is a bit stiffer and I want to make sure I get all of the flour mixed in well so I don’t have any dry spots.  This can definitely be mixed by hand.  Tonight I’m lazy.

In my mixer bowl, I have just added 3 3/4 cup flour and 2 teaspoons of sea salt.

Add 1/4 teaspoon of instant yeast. If using active dry yeast, dissolve the yeast in 1/4 cup water before adding to the flour mixture

I realize this doesn’t seem like much, but the dough is going to rise for 18 hours and I don’t want a strong yeast flavor overpowering my fougasse.

Add 1 tablespoon fresh rosemary, chopped.

Add 1/2 cup finely chopped kalamata olives.

Using the paddle attachment, mix all the ingredients together.

Pour the water in all at once.  I used water straight from the tap.  It’s cool to the touch.

Mix just until all of the ingredients are wet and there are no dry flour spots.

Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.  Plan your timing accordingly.  I have let the dough sit for as long as 24 hours with no problems.

Don’t touch the dough.  Don’t refrigerate the dough.  Just ignore it for 18 hours.  Just walk away. Don’t punch it down or mess with it.  Just let it sit.

After 18 hours the dough will have risen.

The dough isn’t as sticky as the no-knead bread dough, but I still heavily four my pastry cloth.

Dump the dough out onto any floured surface.

Sprinkle your hands and the top of the dough with flour.  DO NOT knead the dough.  DO NOT be tempted to knead the dough.  Just leave the air bubbles alone.

Divide the dough in half.

Using your fingers, gently press the dough into a 5 x 10-inch rectangle.

You can gently pull the dough if needed.  Just make sure you are gentle.

Place the rectangle on a baking sheet lined with parchment.

Using a pizza wheel slash a slit down the center of the rectangle one inch from the top down to one inch from the bottom.

Carefully pull the slash apart slightly.

This is pulled a little more than slightly.  I got a little carried away and exaggerated a bit for the camera.

Now make 3 slashes on an angle down each side of the dough.

Gently open the slashes to form holes.

I like to heavily brush the dough with a good flavored olive oil.

Lightly sprinkle with flaked sea salt.  I’m using Maldon Flaked Sea Salt.  Love this stuff.

Lightly cover with plastic wrap and let rise for a good hour.

Uncover and place in a preheated 425 degree F oven and bake for 25 minutes or until golden brown.

Pretty.

While the bread is rising I like to make the dipping oil.

 

For this amazing dipping oil you will need:

1/3 cup good quality olive oil
2 garlic cloves, chopped
2 teaspoons fresh rosemary, chopped
1/4 teaspoon sea salt, I used Pink Himalayan
1/4 teaspoon fresh coarsely ground pepper
1/4 teaspoon red pepper flakes

 

This could not be more simple.

Pour 1/3 cup olive oil in a shallow bowl.  Add 2 chopped garlic cloves.

2 teaspoons chopped fresh rosemary.

1/4 teaspoon sea salt.

1/4 teaspoon coarse fresh ground black pepper.

1/4 teaspoon dried red pepper flakes.

Stir.

 

Let stand while the dough is rising and the fougasse is baking.  This will allow for the flavors to blend.

 

No need to wait for the fougasse to cool.  Just rip off a piece, dip, enjoy.
 
That was easy!
 
 
 
 
 
4.19 from 22 votes
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Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil

What is fougasse? It’s basically a French version of Italian focaccia bread. The flatbread can be slashed to form shapes and topped with an herb topping.

Servings 12 servings
Calories 205 kcal
Author Janet Barton

Ingredients

Fougasse:

  • 3 3/4 cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon instant yeast or active dry yeast
  • 1 tablespoons fresh rosemary
  • 1/2 cup chopped Kalamata olives
  • 1 1/2 cups water

Dipping Oil:

  • 1/3 cup good quality olive oil
  • 2 garlic cloves chopped
  • 2 teaspoons fresh rosemary chopped
  • 1/4 teaspoon sea salt I used Pink Himalayan
  • 1/4 teaspoon fresh coarsely ground pepper
  • 1/4 teaspoon red pepper flakes

Instructions

Fougasse:

  1. In a large mixing bowl combine flour, salt, yeast, rosemary, olives.  Stir together.  Add water all at once.  Mix until the mixture is no longer dry.  Cover with plastic wrap and let sit at room temperature for 18 hours undisturbed. (if using active dry yeast, dissolve yeast in 1/4 cup of the water.)

  2. After 18 hours, place dough into a floured surface. DO NOT KNEAD THE DOUGH.  Divide dough in half.  Gently press each piece into a 5 x 10-inch rectangle. Place on a baking sheet lined with parchment.  Make a slash down the center of each rectangle starting one inch from the top down to one inch from the bottom.  Gently spread dough apart.  Make three slashes on an angle on each side of the dough.  Gently pull dough to create a hole.  Brush generously with olive oil.  Lightly sprinkle with flaked sea salt.  Lightly cover with plastic wrap and allow to rise for at least one hour.  Bake in a preheated 425 degree F oven for 25 minutes or until golden.  Makes 2 fougasse.

Dipping Oil:

  1. Combine all ingredients in a bowl.  Let stand at room temperature for about 20 minutes to allow flavors to blend.
Nutrition Facts
Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
Amount Per Serving
Calories 205 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 526mg22%
Potassium 41mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 11mg1%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breads and Rolls

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Reader Interactions

Comments

  1. Renee says

    April 2, 2023 at 10:38 pm

    Hi Janet…i made the bread today. It tasted great, but id love the bread a little thicker, and the crust a bit less crusty. Any ideas?
    Thanks so much!
    Renee

    Reply
  2. Ruth says

    February 6, 2023 at 5:35 pm

    I didnt plan well. 18 hrs will be up 3 am. Will it be ok till 7 amRuth

    Reply
    • Janet Barton says

      February 6, 2023 at 10:11 pm

      I think you could bake at 7 am. You could, also, try baking at 10 pm if the dough looks bubbly and has risen considerably during the shorter rise time. I can’t wait to hear back from you on the results.

      Reply
  3. JoAnn says

    January 30, 2023 at 1:21 am

    If I use active dry yeast, do I use the whole little packet or 1/4 teaspoon? I seriously cannot wait to make this😊

    Reply
    • Janet Barton says

      February 1, 2023 at 3:44 am

      Use the same amount, 1/4 teaspoon. However, you will need to activate the active dry yeast. Dissolve the yeast in about a tablespoon of water then add it to the flour mixture. Please let me know when you make this Fougasse. It’s delicious!

      Reply
  4. AlI says

    December 24, 2021 at 7:29 pm

    I make this OlivE Fougasse recipe every chri per my sister in laws request! Its absolutely peRfect everytime!!

    Reply
    • Janet Barton says

      January 5, 2022 at 6:55 pm

      I’m so happy that you love the fougasse. Thank you so much for commenting. I love readying such positive comments.

      Reply
  5. Galina says

    May 30, 2021 at 4:48 pm

    5 stars
    Hi Janet,
    Wanted to thank you for the fabulous recipe! my family is finishing it in a couple of minutes and cannot tell the difference from our local bakery shop. I guess, I will keep my secret;0)

    Reply
    • Janet Barton says

      June 2, 2021 at 9:08 pm

      You are so welcome! Thank you so much. I’m thrilled your family loved your fougasse.

      Reply
  6. Maida says

    February 10, 2021 at 5:35 am

    Can we use unbleached flour

    Reply
    • Janet Barton says

      February 10, 2021 at 7:31 pm

      Yes, you can! I always use unbleached flour in all of my baking.

      Reply
      • Maida says

        February 12, 2021 at 1:05 am

        Thank You so much

        Reply
  7. Davi says

    January 19, 2021 at 12:13 am

    5 stars
    OMG I am in love with this recipe! Next will be with oil cured olive in truffle oil!

    Reply
    • Janet Barton says

      January 21, 2021 at 2:11 am

      Wahoo! I’m so glad you love the fougasse. You’ll have to let me know how your love the truffle oil and olives. Yum!!!

      Reply
      • Davi D'Agostino says

        January 23, 2021 at 2:05 pm

        5 stars
        Oh my! Using truffle oil cured olives adds a luxurious touch–and next I will add grated Parmesan cheese to the dipping oil. I admit to using a whole packet of the instant yeast, and it was still wonderful. You have created a monster! I will be making this when I am in France next month!

        Reply
        • Janet Barton says

          January 24, 2021 at 6:49 pm

          That just sounds so delicious! I’m so jealous you get to spend so much time in France. Enjoy and happy baking!

          Reply
  8. klavierina says

    September 17, 2020 at 12:35 pm

    I let the mix sit or 18 hours untouched, but it is very wet. What should I do?

    Reply
    • Janet Barton says

      September 17, 2020 at 12:57 pm

      If it’s too wet to shape or handle, you could always put it into an 8 x 8’inch pan that has 2 tbl olive oil drizzled into it. Drop the dough in and bake like focaccia. If you can handle it, oil your hands and try to shape it. Next time you make it try adding an additional 2-3 Tbl of flour.

      Reply
  9. Kathryn Massel says

    May 17, 2020 at 4:04 pm

    THe Recipe says let sit for 18 hours. THe ingredients say “yeast”. If it were instant yeast, then the rise time would be 2-4 hours max, not 18. Then I see in the comments that you said you use instant yeast. Very confusing. Are you saying that you let rise 18 house with instant yeast???

    Reply
    • Janet Barton says

      May 17, 2020 at 8:43 pm

      Hi Kathryn, I use instant yeast for most of my recipes but active dry yeast will work. Just dissolve the yeast in a small amount of water before adding to the flour mixture. And YES I let it rise for 18 hours. This works out well because I’m using such a small amount of yeast. I’ll specify the yeast options in the post and I hope it will be more clear to readers. Thanks so much.

      Reply
      • Kathryn Massel says

        May 18, 2020 at 6:34 pm

        THank you for your response, Janet. I doubled the Instant Yeast to 1/2 teaspoon & let rise 2.5 hours. THen followed the rest of the directions exactly. It Came out PERFECTLY & oh so delicious!

        Reply
        • Janet Barton says

          May 20, 2020 at 1:47 am

          Bravo! I love the quick rise method you used. Thank you so much for sharing that with me and other readers. I will try your method soon.

          Reply
          • Davi D'Agostino says

            January 23, 2021 at 2:08 pm

            A whole packet of instant yeast and 18 hours works too. That is what I did with outstanding results. Hmmm…not as fussy as I thought to make bread!

          • Janet Barton says

            January 24, 2021 at 6:50 pm

            The bread is very forgiving and always bakes up beautifully. Thank you for sharing your ideas, tips, and successes.

  10. Jenny says

    April 30, 2020 at 3:10 am

    Hi, this recipe looks amazing. If I only have green olives, do you think that would be an okay substitute?
    Also, if i put the olives and rosemary in the recipe that you suggested to Ali’s comment on 4/15, would i have to use less water since I’m adding moisture from the olives?
    Thank you!

    Reply
    • Janet Barton says

      April 30, 2020 at 2:43 pm

      Absolutely! You shouldn’t have to add more moisture. I would pat the olives with a paper towel to absorb some of the moisture. That will help.

      Reply
  11. Ali says

    April 15, 2020 at 8:18 pm

    This bread has become my go to! Its so easy and delicious! Question! If i wanted to add my sourdough starter Do you have a suggestion of what the measurement would be to add?

    Reply
    • Janet Barton says

      April 15, 2020 at 8:55 pm

      Hi Ali, My daughter and I have actually been playing around with adding sourdough starter. Here is the recipe that works the best so far. 3 cups all-purpose flour, 2 teaspoons salt, 1 cup active starter, 1 1/2 cups water. It works best if the dough rises at room temp for at least 24 hours. Very gently release the dough from the bowl with dough scraper and try hard not to break down any of the air pockets. At this point, you can either a loaf of crusty bread or very gently shape into a fougasse. Of course, you can add in the rosemary and olives. However, we have not tested this out on fougasse. Please let me know how it works out for you. Good luck.

      Reply
  12. Alexandra Hilas says

    April 10, 2020 at 12:53 pm

    5 stars
    I love this bread! It came out perfect following your steps

    Reply
    • Janet Barton says

      April 12, 2020 at 12:56 am

      Bravo! Thank you so much for commenting. It has such great flavors.

      Reply
  13. Hannah Alaganou says

    November 27, 2019 at 9:36 pm

    How long does the oil keep? By which I mean, can I make it ahead of time? I realize there will be none to keep once it is served. Thank you!

    Reply
    • Janet Barton says

      November 28, 2019 at 3:47 pm

      Yes! You can make the oil ahead of time. In fact, it will improve the flavor and make it stronger. This dipping oil goes fast. I never have leftovers. It’s really delicious.

      Reply
  14. Carol Cramer says

    January 30, 2019 at 2:02 am

    Can I add the olives and rosemary to the regular no knead dough and cook it up in a round loaf as usual?

    Reply
    • Janet Barton says

      January 30, 2019 at 2:38 am

      You sure can. It’s delicious!

      Reply
  15. JenWall says

    April 4, 2016 at 8:18 pm

    Question? From a newbie? I do the overnight no knead dough all the time. But I always find that I have to put more water than called for to get the dough to "grab" all the flour away from the sides of the bowl. This recipe calls for even MORE flour but the same amount of water. Is that a typo? Also, I am mixing by hand. No fancy KitchenAid here, sadly. 🙂

    Reply
    • Janet Barton says

      April 5, 2016 at 12:34 am

      No need for a kitchenaid…no pun intended. No typo is does have more flour. I just get my hands in the bowl and mix it up. Keep kneading it by hand for a minute or so until all of the flour seems to be mixed in. After the rise it should handle just great.

      Reply
  16. Laurie says

    August 22, 2015 at 10:11 pm

    I made this bread today using my Wild Alaskan Sourdough starter. Oh goodness is this bread good! I love it and will make this again. I shared it with my neighbors too. 🙂

    Reply
    • Janet Barton says

      August 23, 2015 at 12:05 am

      First question: Where did you get your Wild Alaskan Sourdough starter? Sounds amazing!
      Thank you for your positive comment. You made my day 🙂 Lucky neighbors.

      Reply
      • Lydia says

        December 27, 2019 at 9:25 pm

        What type of flour do you use? Cant wait tO try this recIpe!

        Reply
        • Janet Barton says

          January 4, 2020 at 6:00 pm

          I just use regular unbleached flour.

          Reply
  17. mynestofyarnandbuttons says

    March 12, 2015 at 2:20 am

    Boy that looks amazing! Thank you for sharing, xoRobin

    Reply
    • Janet Barton says

      March 16, 2015 at 5:39 pm

      You are so welcome. Thank YOU!

      Reply
  18. Connie says

    March 7, 2015 at 2:13 pm

    Thanks for the yeast info, Janet.

    Reply
    • Janet Barton says

      March 16, 2015 at 5:39 pm

      You're welcom.

      Reply
  19. runSUErun says

    March 4, 2015 at 6:06 pm

    I'm salivating here girl!

    Reply
  20. Connie says

    March 4, 2015 at 12:10 pm

    Janet, that looks amazing! One question – what kind of yeast are you using?

    Reply
    • Janet Barton says

      March 4, 2015 at 12:59 pm

      I always use Saf instant yeast. Rapid rise yeast will work as well.

      Reply
    • Anonymous says

      March 4, 2015 at 8:56 pm

      Hi Janet darling, can you please tell me what your pastry cloth is made out of, I want to make one as we don't have them in Australia….your Fougasse looks amazing as all your recipes do, but I want to make my pastry cloth first then I can use it to make the Fougasse. Love your work xxxxxxxxxxxx Julie

      Reply
    • Janet Barton says

      March 4, 2015 at 10:44 pm

      Hi Julie, the pastry cloth is simply canvas. It's a light canvas. I have just purchased a yard from the fabric store, but it does shrink. Wash it a few times and serge the edges if you would like. You can find them on Amazon. I hope you can find one. I love mine. It's starting to fall apart because I use it so much.

      Reply
  21. Dagmar Janíková says

    March 4, 2015 at 7:35 am

    ooh, looks so delicious.

    Reply
    • Janet Barton says

      March 4, 2015 at 1:00 pm

      Thank you. It's pretty fabulous.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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