ERIC KAYSER PRESENTS A JEWEL OF PROVENCE: THE RECIPE FOR OLIVE FOUGASSE

Éric Kayser presents the perfect recipe for a successful aperitif: fougasse with two types of olives and cheese.

Preparation

Pour the water, yeast, flour, and salt (on top to prevent direct contact with the yeast) into the bowl of your stand mixer. Add the natural sourdough starter.

Start your mixer on low speed for two to three minutes.

Stop the mixer and add the olive oil.

Restart on medium speed for another three minutes until all the ingredients are well incorporated.

Stop your mixer again and add the green and black olives.

Restart just long enough to incorporate the ingredients—be careful not to overmix, or the olives may break apart into the dough.

Lightly flour your work surface. Stop your mixer and remove the dough from the bowl using a scraper.

Shape the dough into a ball and cover it with a slightly dampened clean cloth.

Let the dough rise for two hours at room temperature. Alternatively, you can refrigerate it for 8 to 10 hours.

Shaping the Fougasse

Divide the dough into 230g portions.

Shape each portion into a ball, pinching the sides toward the center.

Let the dough rest for 30 minutes.

Flour your work surface again.

Flatten a dough ball with the palm of your hand.

Lightly flour the top and roll it out into a rectangle using a rolling pin.
The fougasse should not be too thick, or the flavors of the ingredients won’t stand out after baking.

Place the shaped dough on a parchment-lined baking sheet. Repeat the process for the remaining dough balls.

Using a dough scraper, cut six slits into the dough, mimicking the shape of palm leaves from the French Riviera.
Gently stretch the openings with your hands to emphasize the design.

Final Touches & Baking

Brush the top of the dough with olive oil to help the grated cheese and extra olives stick.

Cover the shaped dough with a damp cloth to prevent it from drying out.

Let it rise at room temperature for about an hour.

The fougasse is ready to bake when you press the dough lightly, and it slowly springs back.

If your oven doesn’t have a steam function, lightly brush the top with olive oil using a pastry brush.

Bake for 13 to 14 minutes at 230°C (450°F).

Serving Suggestions

Enjoy this taste of Provence at lunch with a fresh green salad.

Or share it with friends at an evening aperitif, with or without the sound of cicadas!

#MaisonKayserAcademy