Fougasse – Olive Ladder Bread
I have chosen this recipe because it is relatively easy to make at home and it just taste so good!
Fougasse is originated from the northern part of Provence near the city of Nyon in France, a town which is famous for its olives. The region of Provence is famous for its flatbreads like Fougasse, Socco and Pissaladiere. Each village bakery makes its own version of the traditional regional breads, adding to the limitless variety available.
These breads reflect the interest in the renaissance of traditional bread making and in the revival of wood-fired village ovens and traditional whole-grain bread making and baking.
Like the word Focaccia / Fougasse has its roots in the Latin word for hearth: focus. It may has started as a simple flattened hearth bread, but it has now become a more fanciful-looking flat loaf.
In this recipe, parallel slits are cut in the dough to make a ladder shape, one that invites pulling off pieces of bread.
This olive-laden Fougasse is very filling, more like a main dish than plain bread. My suggestions is to use it as the basis for a simple meal, accompanied with a well tempered cheese selection, olive oil, Fleur de sel and by a bottle of red “Cote du Rhone” or if not available a nice Shiraz 2006, Eden Hall, Barossa Valley, S.A.) will do just fine as well.
Bread is not just bread. Bread is the “stable” food for many cultures around the world. Since humans were able to produce “flour” out of wheat and other crops bread became the main source of protein and carbohydrates. Then the Egyptians invented the sour dough bread and its application, usage and religious status became even more important. Today bread comes in many different shapes, textures and tastes. Most breads have a very old and unique story like the Fougasse.
Bread is the solid form of beer. Beer is the liquid form of bread.
Both forms are a way of preservation (fermentation)!
Ingredients and processing are almost identical. Remember Beer, Wine etc… were stable foods for most people from the beginning till today. Mainly in the mid-evil ages Wine and Beer was an essential part of the diet.
Click HERE to watch Peter Reinhart (Master Bread Maker) Video Talk on TED – the art and craft of bread.
Today we have breads like “Pain Poilane” from Paris which is considered to be one of the best in the world! Click HERE to find out more.
Click the LINK below to download the detailed Recipe Card in addition to my Video Recipe.
Enjoy and Bon Appetite – Chef & Guide Dog User Martin