Fougasse aux Olives (Provencal Olive Bread)

Fougasse is Provence’s answer to focaccia — a lacy, leaf-shaped flatbread studded with olives and perfumed with herbes de Provence. The dramatic slashes aren’t just decoration; they help the bread bake through and turn every piece into a crisp edge.

Ingredients

• 3 1/2 cups bread flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 1/2 tsp salt
• 1 1/4 cups warm water
• 1/4 cup olive oil, plus more for brushing
• 1/2 cup pitted Kalamata or Niçoise olives, roughly chopped
• 1 tbsp herbes de Provence
• Flaky sea salt, for topping

Instructions

1. Mix the dough
   In a large bowl, whisk together flour, yeast, and salt. Add warm water and olive oil, and stir until a shaggy dough forms.
2. Knead in the olives
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, working in the chopped olives and herbes de Provence as you go.
3. Let it rise
   Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
4. Shape the leaf
   Turn the dough out and divide in two. Roll each piece into an oval, then use a sharp knife to cut diagonal slashes resembling a leaf vein pattern. Gently stretch the slashes open with your fingers.
5. Bake until golden
   Transfer to a baking sheet, brush generously with olive oil, and sprinkle with flaky salt. Bake at 425°F for 18-20 minutes, until deep golden brown.

Best eaten warm the day it is baked, torn by hand alongside a bowl of olive oil for dipping.