Except for the occasional deli sandwich on artisan bread, I rarely eat bread at home. Even though I enjoy baking loaves of bread, I really only do so at the behest of an assignment, such as French Fridays with Dorie or Tuesdays with Dorie. Because of my limited exposure (by choice) to artisan breads, I seem to be confusing this week’s ffwD assignment with Italian foccacia. To me, both breads have the same chewy texture, a brushing with olive oil, and a lightly salted crust. So, is it the black olives, leaf-shape, and slits that make the fougasse French as opposed to Italian? Regardless, it was delicious, and my mother and my niece (Codename: Bacon Monster) enjoyed it as well!
To see how others fared with Provençal olive fougasse, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.