Fougasse Bread Recipe: Rustic Olive Oil Drizzle and Flaky Layers

This fougasse bread recipe delivers the rustic charm of Provence with its signature slashes and flaky layers—perfect for soaking up soups or pairing with charcuterie. After years of perfecting my grandmother’s Sunday roast chicken, I turned to this bread to elevate weeknight dinners.

The key lies in the dough’s gentle handling and precise scoring, which creates those iconic “ears” while ensuring a crispy crust and tender crumb.

What sets this fougasse apart is its olive oil drizzle, a traditional touch that adds richness without overpowering the bread’s natural flavor. The dough proofing is where the magic happens—letting it rise slowly develops depth, while the high-heat bake transforms it into a golden, crispy masterpiece.

No special equipment is needed, just patience and a sharp knife for scoring.

By the time it emerges from the oven, you’ll have a loaf with flaky layers, crisp edges, and a fragrant aroma that fills your kitchen. The olive oil glaze adds a subtle shimmer, making it look as good as it tastes.

Serve warm with olive oil and flaky salt, or use it to elevate any meal from breakfast to dinner.

For those who love tradition, stick with the classic olive oil fougasse. For a modern twist, try adding garlic-infused oil or whole wheat flour for extra texture. The possibilities are endless—just remember, the scoring is where the soul of fougasse lives. Let’s get baking!

Ingredients for fougasse bread

The secret to perfect fougasse lies in these simple, quality ingredients—nothing fancy, just good stuff.

The flour is where it starts. King Arthur or Caputo Tipo 00 give the best texture, but all-purpose works in a pinch. Yeast matters too—fresh yeast from the refrigerated section beats those little packets. I always use Trader Joe’s extra-virgin olive oil for the dough and drizzle—it’s fruity and affordable. The butter? Plugrá or Land O’Lakes work great, but don’t use margarine. That’s a non-starter. For the scoring, grab a sharp serrated knife—the kind that makes clean cuts without tearing.

No extra-virgin olive oil? Light olive oil works, but you’ll lose that fruity depth. Short on butter? Vegetable shortening at half the amount keeps it flaky. The cornmeal is optional but worth it—it prevents sticking when transferring the dough. For a modern twist, swap half the flour for whole wheat or rye. The yeast? If it’s old or past its prime, proof it first in warm water with sugar to make sure it’s active. And that flaky sea salt? Maldon or Jacobsen are the gold standard, but any flaky salt will do.

Dough keeps in the fridge for 3 days wrapped tightly in plastic. For longer storage, freeze the shaped loaf (unbaked) for up to 2 months. Thaw overnight in the fridge before baking. The baked fougasse stays fresh for 2 days at room temperature—wrap it in a clean kitchen towel to keep it soft. Warm slices in a 350°F oven for 5 minutes to revive the crust. Leftovers? Toast them—crispy edges and all.

Step-by-step instructions for rustic olive oil fougasse bread

Here’s how to craft layers of flaky perfection with just 10 simple ingredients.

In a large bowl, combine the 5 cups all-purpose flour and 1.5 teaspoons kosher salt. Make a well in the center and add the 2.25 teaspoons active dry yeast, 1 tablespoon granulated sugar, and 1.25 cups warm water (110°F). Mix until a shaggy dough forms—this should take about 2 minutes by hand.

Here’s the thing—yeast needs warmth to activate. If your water isn’t exactly 110°F, test it by dipping your finger in. It should feel warm but not hot to the touch. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly. This tells you the yeast is alive and ready to work its magic.

Once bubbly, add the 0.5 cup cold cubed unsalted butter and 0.25 cup extra-virgin olive oil. Mix by hand until the butter is fully incorporated and the dough starts to come together. You’ll notice it’s sticky but manageable—this is normal. If it feels too wet, add 1 tablespoon more flour at a time until it holds together when pressed.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I like to use the “windowpane test” to check doneness—stretch a small piece of dough thin enough to see light through it. If it tears, knead a little longer.

Shape the dough into a ball, place it back in the bowl, and cover with a damp towel. Let it rise in a warm place for 1-1.5 hours or until doubled in size. The reason we wait this long is that slow fermentation develops deeper flavor and helps create those signature flaky layers later. Your kitchen should smell like warm bread dough—this is the reward for patience.

After the first rise, gently deflate the dough by pressing it down. Divide it into 4 equal pieces (about 1 pound each) and shape each into a rough oval. These will become your fougasse loaves. Cover them again and let them rest for 20 minutes—this final rest relaxes the gluten, making them easier to shape and ensuring those beautiful flaky layers.

Preheat your oven to 375°F and line a baking sheet with parchment paper. Dust the surface with 0.25 cup cornmeal—this prevents sticking and adds a lovely texture. Shape each dough piece into an oval about 12 inches long, pinching and pulling the edges to create the traditional “ears” and decorative slashes.

Here’s where the magic happens: use a sharp knife or razor to score the top of each loaf. Make 2-3 diagonal slashes across the top—this isn’t just for looks. The steam escapes through these cuts, creating those stunning flaky layers as it bakes. Place the shaped loaves on the prepared baking sheet, leaving 2 inches between each.

Brush the tops generously with a mixture of 1 tablespoon extra-virgin olive oil and 1 teaspoon water. Sprinkle with 1 tablespoon flaky sea salt right before baking. The oil adds shine and flavor, while the salt enhances the bread’s natural taste. Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped on the bottom.

Transfer the fougasse to a wire rack and let cool for 10 minutes before serving. The bread will continue to crisp up as it cools, developing that perfect crunch. I know it’s hard to wait, but resisting the urge to cut into it immediately ensures you get that satisfying crunch with every bite.

For serving, tear into pieces and arrange on a wooden board. Drizzle with additional extra-virgin olive oil if desired—this bread tastes even better when warm and fresh. The layers should be crisp on the outside and tender inside, with that signature flaky texture you’ve been waiting for. This is the moment that matters: when you take that first bite and hear the satisfying crunch of perfectly layered dough.

Regional styles of this dish

Provence Original

This is where fougasse truly shines—classic olive oil fougasse with its signature slashes and crispy crust. The Provençal version uses extra-virgin olive oil generously drizzled before baking, creating that signature golden sheen.

I always add 1 tablespoon of olive oil mixed with 1 teaspoon water as an egg wash substitute for extra shine. The dough is enriched with 1 egg for structure, and the scoring creates those iconic \”ears\” that make it instantly recognizable. 🥖

Herb-Infused Twist

For a fragrant variation, mix 2 tablespoons fresh rosemary or thyme leaves into the dough during the final kneading. The herbs add a bright, aromatic note that pairs beautifully with roasted meats.

I like to sprinkle finely chopped herbs on top before baking for extra flavor. This version is perfect for serving with soups or as a side to grilled vegetables.

Garlic Fougasse

Add a bold flavor punch by infusing the olive oil with 4 minced garlic cloves and 1 teaspoon red pepper flakes before brushing it on the dough. Let the mixture sit for 10 minutes to meld the flavors.

This variation is a crowd-pleaser, especially when served with bruschetta or as a base for garlic butter. The heat from the red pepper flakes adds a subtle kick that balances the richness of the bread.

Olive Topping Classic

For a traditional touch, press 12-15 pitted Kalamata olives into the scored dough before baking. The olives release their briny flavor during baking, creating a salty contrast to the bread’s richness.

I recommend using high-quality olives like Colavita or Filippo Berio for the best flavor. This version is especially popular in Southern France and pairs wonderfully with charcuterie boards.

Whole Wheat Version

Swap half the all-purpose flour for whole wheat flour to add nutty depth and extra fiber. The dough will be slightly denser, so increase the water by 1 tablespoon to maintain the right consistency.

This variation is perfect for those looking for a healthier option without sacrificing flavor. The whole wheat adds a lovely texture and pairs beautifully with hearty stews or as a side to roasted meats.

Modern Twist: Cheese Fougasse

For a decadent twist, fold ½ cup shredded Gruyère or Comté cheese into the dough during the final shaping. The cheese melts slightly during baking, creating pockets of creamy goodness. I also sprinkle extra cheese on top before baking for a golden, bubbly crust.

This version is ideal for serving with soups or as a showstopping bread for holiday gatherings. 🧀

Frequently asked questions