Serious Eats: Recipes
Cook the Book: Provençal Olive Fougasse
While in France Dorie Greenspan's home base is in Paris, but this recipe for Provençal Olive Fougasse from Around My French Table comes from a sunnier part of France southeast of the capital. Fougasse is a typical Provençal loaf somewhat similar to an Italian focaccia. The French version is commonly rolled out and formed into the shape of a leaf, or an ear of wheat.
Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence.
The dough comes together in a stand mixer and is left to chill overnight, firming up the texture and making for a dough that is incredibly easy to work with and form into a leaf-like shape. Once out the of the oven the bread is a perfect cocktail nibble: salty with plenty of olive flavor, crisp on the surface, moist and chewy within.
As always with our Cook the Book feature, we have five (5) copies of Around My French Table to give away this week.