Few breads capture the rustic charm of Provence quite like fougasse — a golden, leaf-shaped loaf that’s as beautiful as it is delicious. Traditionally enjoyed as a communal table bread, fougasse is meant to be torn, shared, and savored with good olive oil and even better company.
This award-winning version, created by Chef Anne Baldzikowski, instructor at Cabrillo College, took first place in our Fall Baking Contest for good reason. Her fougasse combines the briny depth of Kalamata olives with fragrant herbs and a crisp, chewy crust that develops overnight in the refrigerator. It’s the kind of bread that brings people together — perfect for farmers market picnics, holiday tables, or a quiet afternoon with cheese and wine.
INGREDIENTS:
2 cups warm water, 100-105°F
2 teaspoons active dry yeast
4 cups all-purpose flour, (1 lb. 3 oz.)
2 teaspoons sea salt or 1 1/2 teaspoons table salt
2 tablespoons extra virgin olive oil (Belle Farms preferred)
1/2 cup Kalamata olives pitted, chopped
2 tablespoons fresh sage or rosemary, chopped
1 teaspoon coarse (kosher) salt
METHOD:
Pour warm water into a large bowl. Sprinkle yeast over the surface and stir until dissolved.
Add flour and salt to the bowl and stir until a shaggy dough forms. Mix in the chopped Kalamata olives until evenly distributed. The dough will be loose and rustic.
Cover the bowl tightly with plastic wrap and refrigerate overnight. The slow, cool rise will develop a deep, complex flavor.
Preheat the oven to 500°F. Lightly oil a large baking sheet. Turn the chilled dough out onto the sheet and divide it into two equal pieces. Let the dough rest for 10 minutes.
Working with one piece at a time, gently press and stretch the dough into a leaf shape, about 14 x 9 inches. Using a pizza wheel or sharp knife, cut two rows of three diagonal slits down each side of the leaf. Brush lightly with olive oil, then use your fingers to gently open the slits into oval “windows.”
Sprinkle with chopped herbs and coarse salt. Let rest at room temperature for 20 minutes while the oven preheats.
Place the pans on the 2nd and 4th racks of the oven. Reduce the oven temperature to 450°F and bake for 10 minutes.
Rotate pans top to bottom and continue baking for 5–7 minutes more, or until the loaves are evenly golden brown and crisp.
Remove from the oven and transfer to a wire rack. Serve warm or at room temperature.
BAKER’S NOTE: For the best flavor and texture, give the dough plenty of time to rest and rise slowly in the refrigerator. This overnight fermentation deepens the aroma and creates that signature crisp-yet-tender crumb fougasse is known for.
SERVING SUGGESTIONS:
- Tear into pieces and serve warm with Belle Farms extra virgin olive oil for dipping.
- Pair with a cheese board featuring goat cheese, Marcona almonds, and fresh figs.
- Serve alongside hearty soups or stews as a rustic alternative to rolls.
- Slice thinly, toast lightly, and use as a base for bruschetta or crostini.
SOURCE: Chef Anne Baldzikowski, First Place Winner, Fall Baking Contest, MBCFM
ABOUT CHEF ANNE: Chef Anne Baldzikowski, an instructor in the Culinary Arts and Hospitality Management Program at Cabrillo College, is passionate about connecting students to the local food community — from the classroom to the farmers market. Her hands-on approach emphasizes creativity, sustainability, and the use of fresh, local ingredients. Chef Anne’s award-winning Kalamata Olive Fougasse is a reflection of that philosophy: simple, beautiful, and made to share.
