Fougasse is a traditional French flatbread from Provence, known for its distinctive leaf shape and crispy crust. Light, aromatic, and endlessly versatile, it’s the kind of bread that feels both rustic and elegant. Perfect for everyday meals or special gatherings.
In this recipe, Chef Giorgos Tsoulis brings the spirit of Provence into your kitchen with an easy, foolproof method and flexible toppings. Whether you keep it classic with rosemary and sea salt or customize it with olives and seeds, this fougasse is perfect for serving alongside soups, salads, or a glass of wine.
Enjoy!
Authentic Fougasse Bread from Provence
Giorgos Tsoulis
In southern France, in the lovely Provence region, there is an exquisite bread called fougasse. The French shape it to look like a wheat stalk or a leaf. Chef Giorgos Tsoulis shares his delicious version with you!
In a small bowl, combine the warm water, dry yeast, and sugar. Whisk gently and let it proof for about 5 minutes, until foamy.
Meanwhile, add the flour and salt to a large bowl. Once the yeast mixture is ready, pour it into the flour.
Knead the dough by hand for about 20 minutes, or use a stand mixer with a dough hook for about 7 minutes, until the dough is soft and elastic.
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let it rest for 1½ hours, until doubled in size.
Preheat the oven to 200°C / 390°F, using top and bottom heat.
Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece into an oval shape, about 20 × 12 cm (8 × 5 inches).
Using a sharp knife, make one long cut down the center of each oval, leaving about 2 cm (1 inch) from the edges. Then make 3–4 diagonal cuts on each side to create a leaf-like pattern.
Transfer the dough to a baking tray lined with parchment paper. Gently stretch the dough with your hands so the cuts open up and become visible.
Brush with olive oil and decorate with sesame seeds, rosemary, olives, and sea salt, or any toppings you like.
Bake for 20–25 minutes, until golden brown and crispy.
Let cool slightly then enjoy!
Notes
Chef’s Tip: Feel free to experiment with different toppings such as spices, capers, pickles, or sun-dried tomatoes. Fougasse is very forgiving and loves creativity.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
