Fougasse Cévenole

Fougasse Cévenole is a traditional bread hailing from the Cévennes region in Southern France. Known for its rustic appearance with a leaf-like shape, Fougasse can be likened to the Italian focaccia and is often flavored with regional ingredients like olives, herbs, and sometimes bacon or mushrooms. Historically, fougasse was used by bakers to test the temperature of their wood-fired ovens before baking more delicate bread.

Ingredients

• All-Purpose Flour - 500g
• Active Dry Yeast - 10g
• Water - 300ml, lukewarm
• Salt - 10g
• Olive Oil - 50ml
• Black Olives - 100g, pitted and chopped
• Fresh Rosemary - 2 tablespoons, chopped
• Bacon - 100g, cooked and chopped (optional)

Preparation

1. Begin by preparing the dough. In a large bowl, combine water and active dry yeast until the yeast dissolves completely.
2. Mix in the all-purpose flour and salt to form a rough dough.
3. Add in the olive oil and knead the mixture on a floured surface until the dough is smooth and elastic, about 10 minutes.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
5. After the dough has risen, gently deflate it and incorporate the black olives, rosemary, and bacon if using.

Forming and Baking

1. Preheat your oven to 220°C (428°F). Lightly flour your work surface.
2. Roll the dough into an oval shape about 2 cm thick. Using a sharp knife, cut slits into the dough, resembling a leaf pattern.
3. Transfer the shaped fougasse onto a baking sheet lined with parchment paper.
4. Brush the surface with a little more olive oil and sprinkle some additional rosemary if desired.
5. Bake in the preheated oven for about 20-25 minutes or until the fougasse is golden brown and sounds hollow when tapped on the bottom. Watch closely to avoid over-baking and use a cooking timer for precision.

Enjoying Your Fougasse Cévenole

Fougasse Cévenole is best enjoyed warm, fresh out of the oven. It pairs wonderfully with cheese and charcuterie or as an accompaniment to a hearty soup or stew. Its chewy interior and crispy exterior make it a versatile bread perfect for soaking up rich flavors. Enjoy with a glass of your favorite red wine to complement the hearty flavors of the olives and bacon.

As you savor each piece, imagine the rustic charm of the Cévennes landscape, where hills meet rugged gorges, and the aroma of fresh herbs fills the air. This traditional bread is more than just sustenance; it is a cultural connection to a region steeped in history. Sharing it with family and friends fosters a sense of togetherness, reminiscent of the community spirit in French villages.