Fougasse Monégasque

Overview

Fougasse Monégasque is Monaco’s festive, celebratory flatbread-meets-brioche, shaped like a leaf and lavishly decorated. It is tender and lightly sweet, perfumed with orange blossom water and the citrus lift of orange zest and lemon zest, with a gentle crunch from classic Riviera toppings such as pine nuts, slivered almonds, and sesame seeds. Dotted with jewel-like pieces of candied orange peel, candied citron, and plump raisins, and finished with festive sparkles of pearl sugar and red sugar sprinkles, it brings the Riviera’s holiday spirit to the table in any season.

Ingredients

• 500 g all-purpose flour
• 7 g (2 1/4 tsp) active dry yeast
• 100 g (1/2 cup) granulated sugar
• 180 ml (3/4 cup) lukewarm whole milk
• 3 large eggs (2 for dough, 1 for egg wash)
• 60 g (4 tbsp) softened unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp orange blossom water
• 1 tbsp finely grated orange zest
• 1 tsp finely grated lemon zest
• 1 1/2 tsp lightly crushed anise seeds
• 1 tsp fine sea salt
• 60 g diced candied orange peel
• 60 g diced candied citron
• 60 g raisins
• 2 tbsp pine nuts
• 2 tbsp slivered almonds
• 1 tbsp sesame seeds
• 2 tbsp pearl sugar
• 1 tbsp red sugar sprinkles

Before You Start

Measure and bring the whole milk to a gentle warmth (roughly body temperature), soften the unsalted butter, and zest citrus for the fragrant combination of orange zest and lemon zest. Keep the decorative toppings—pine nuts, slivered almonds, sesame seeds, pearl sugar, and red sugar sprinkles—nearby to finish the signature look.

Method

1. Bloom the yeast: In a small bowl, whisk the lukewarm whole milk with the active dry yeast and a pinch of the granulated sugar, then let stand for 5 to 10 minutes until lightly foamy.
2. Combine dry ingredients: In a large mixing bowl, whisk the all-purpose flour with the remaining granulated sugar, the fine sea salt, the lightly crushed anise seeds, the orange zest, and the lemon zest.
3. Make the dough: Create a well and add 2 beaten eggs, the orange blossom water, the frothy active dry yeast mixture, and the extra-virgin olive oil. Mix until shaggy, then knead by hand or mixer, adding the softened unsalted butter in small pieces until fully absorbed. Continue kneading for 8 to 10 minutes, until smooth, elastic, and slightly tacky.
4. First rise: Shape into a ball, place in a lightly oiled bowl (use a touch of extra-virgin olive oil), cover, and let rise in a warm, draft-free spot for 60 to 90 minutes, or until doubled in size.
5. Fold in fruit: Gently deflate the dough and pat it into a rectangle. Evenly scatter the raisins, the candied orange peel, and the candied citron over the surface and roll up; give a brief knead just to distribute, taking care not to crush the fruit.
6. Shape the fougasse: On a parchment-lined sheet, pat and stretch the dough into a large leaf or oval about 1 to 1.5 cm thick. With a sharp knife or bench scraper, make a long central slit and several diagonal slits branching out like veins. Gently pull the cuts open so they hold their shape.
7. Second proof: Cover loosely and let the shaped dough proof for 30 to 45 minutes until slightly puffy.
8. Prepare the glaze: Beat the remaining eggs with 1 tbsp of the whole milk to make a glossy wash. Brush it lightly over the surface, avoiding pooling in the slits.
9. Decorate: Sprinkle the top with the pine nuts, the slivered almonds, and the sesame seeds, then add the festive sparkle of the pearl sugar and the red sugar sprinkles.
10. Bake: Preheat the oven to 190°C (375°F). Bake the fougasse until deeply golden and just set, typically 16 to 22 minutes, rotating once if needed for even color.
11. Cool and finish: Let the fougasse rest on a rack for 20 to 30 minutes before slicing so the crumb sets and the aromatic notes of the orange blossom water, the orange zest, the lemon zest, and the anise seeds can bloom.

Tips for Success

• If the dough feels stiff, add a teaspoon or two more of lukewarm whole milk; if it’s too sticky, dust with a touch of all-purpose flour while kneading.
• For a slightly richer crumb, swap 1 tbsp of the whole milk with 1 tbsp melted (and cooled) unsalted butter.
• Open the decorative slits generously; the dough springs in the oven and partly closes them.
• For extra sheen, brush a second whisper-thin coat of the eggs and whole milk wash right before baking.

Serving

Serve Fougasse Monégasque slightly warm or at room temperature. Each slice offers tender crumbs studded with raisins, candied orange peel, and candied citron, framed by the toasty pop of pine nuts, slivered almonds, and sesame seeds, with charming sweetness from pearl sugar and the festive touch of red sugar sprinkles. It pairs beautifully with coffee or tea, or as a celebratory finale alongside a small glass of dessert wine.

Storage & Make-Ahead

• Room temperature: Keep covered for up to 2 days; rewarm for 3 to 5 minutes in a moderate oven to refresh the crust.
• Freeze: Wrap slices well and freeze; thaw at room temperature, then re-crisp for 5 to 7 minutes.
• Overnight rise: After the first rise, the dough can be refrigerated overnight. Bring to room temperature for 45 to 60 minutes before shaping.

Notes on Tradition

While Provençal fougasse often leans savory, the Monégasque variation is celebratory and sweet-leaning, aromatized with orange blossom water and citrus, enriched by unsalted butter, and decorated with a signature mix of nuts, seeds, and sugar—most iconically pine nuts, slivered almonds, sesame seeds, pearl sugar, and sometimes red sugar sprinkles that echo festive colors. The candied fruits—candied orange peel and candied citron—along with juicy raisins, add the Riviera’s sunlit sweetness to every bite.