Fougasse and Tapenade

Today I bring in my Paniere a smell of Provence, blue sky, the sound of cicadas and the smell of Maritime Pine trees. Both these recipes are from my lovely mother.

Thank you, Angie, from The Novice Gardener  for your delightful Fiesta Friday and thanks again to our Australian Co-Hostesses Margot from Gather and Gaze and Saucy from Saucy Gander for hosting our Fiesta #28 this week!

For the Fougasse:

Serves 4


  • 15g of fresh yeast
  • 100ml of lukewarm milk
  • 100ml of lukewarm water
  • 1 teaspoon of sugar
  • 300g of wheat flour
  • 2 tablespoons of extra virgin olive oil
  • A pinch of salt
  • 1 tablespoon of Herbes de Provence

PicMonkey Collage


  • In a medium bowl add the fresh yeast.
  • Pour the lukewarm water, the lukewarm milk and the sugar on the top of the fresh yeast.
  • Stir with your fingers, cover with a plastic wrap and set aside in a warm place for 30 minutes.
  • In a large bowl add the flour, the salt, and the Herbes de Provence.
  • Make a small well in the middle and pour the ready yeast.
  • Start to mix the all the ingredients (from the large bowl) with your fingers to make a dough.
  • In a clean surface add a little of olive oil and transfer the dough.
  • Knead with the palm of your hands.
  • Continue to knead until the dough becomes soft and not sticky.
  • Add a few drops of olive oil to the bottom of a large bowl.
  • Put the dough into the large bowl and cover with a plastic wrap.
  • Place the bowl in a warm place and let the dough rise for 1 hour.
  • After 1 hour the dough doubled in size.
  • Preheat the oven to 200C degrees.
  • Put a few drops of olive oil on a clean surface and knead for 5 minutes to remove the bubbles, the dough is soft and ready to be flattened.
  • Flour a large baking tray and add the dough.
  • Flatten with your hands and make an oval shape (as seen in the picture above).
  • With a knife make cuts (as seen in the picture above).
  • Brush the top of the Fougasse with olive oil and sprinkle with Herbes de Provence.
  • Bake for 30 minutes or until the Fougasse turns a brown color.
  • Remove from the oven and allow to cool for 15 minutes.

For the Tapenade:


  • 200g of black olives Kalamata without the pits
  • 50g of  desalted anchovies
  • 50g of desalted capers
  • 3 cloves of garlic
  • 1 tablespoon of lemon juice
  • 150ml of extra virgin olive oil


  1. Into a mini kitchen chopper (or a mortar) add the anchovies, the capers, and the garlic.
  2. Start to mix.
  3. Add the black olives and mix again.
  4. Pour slowly the olive oil and finish with the lemon juice, and mix again.
  5. Pour the Tapenade into a small serving bowl.
  6. The Tapenade stays very well into the refrigerator, before serving drizzle the top with olive oil.

I add a small plate, Feta cheese, olive oil, Kalamata black olives and a few fresh Rosemary leaves on the side to complete our lunch.

The Fougasse is delicious and smells the Provence with the herbs, the Tapenade is perfect on the top of the fresh baked Fougasse.

Bon Appétit!

82 thoughts on “Fougasse and Tapenade

  1. annainternational

    Mmm, can almost smell it! Wish I could taste it! I love those pines (pini maritimii in Italian, and lots of them in Tuscany where I used to live), they make me thing of long, relaxing mediterranean summers.

    • lapetitepaniere

      Thank you Anna 🙂 I wish I could send you a Fougasse. I love the smell of pini maritimii too, the smell is just amazing. I went to Tuscany a long time ago, so beautiful. I’m very familiar with the Mediterranean summers! Happy FF and have a nice weekend!

    • lapetitepaniere

      Thank you very much Malar 🙂 Fougasse is a very popular bread in South of France and South of Italy, easy to make. You can stuff the Fougasse with fresh herbs, olives or onions too. Very rustic and delicious. Happy FF and have a nice weekend too!

  2. chefjulianna

    Oh, I am in heaven, Linda! I can just smell the aromas of your bread and tapenade! You have really inspired me because this is what I just love to eat. I have been experimenting with yeast doughs and I think I will make this very soon. I’ll let you know how it turns out! Merci mille fois! 😀 😀

    • lapetitepaniere

      Thank you so much Julianna 🙂 Trust me, the dough is very easy to make (if you don’t want to work with fresh yeast you can use the instant dry yeast and combine the rest of the ingredients together). De rien, c’est toujours un plaisir 😀 Enjoy your weekend and Happy FF!

  3. Margot @ Gather and Graze

    I really love the fougasse Linda, looks so stylish the way it’s cut before baking! I love this kind of food for a casual weekend lunch or for nibbles for dinner – just beautiful. So great to now have a tried and tested recipe for tapenade too – one of my favourites, but something I’ve never made myself. Happy FF#28 to you – what a lovely way to kick it off with this paniere of delights! Thanks, M

    • lapetitepaniere

      Thank you very much for your kind words Margot 🙂 When I go to visit my lovely family in South of France, “ma maman” always prepared for me a delicious Fougasse, Tapenade and Aioli, simple food but so delicious. I’m sure you will love it and if you do try do let me know. Thanks for co-hosting Fiesta Friday and have a wonderful weekend!

    • lapetitepaniere

      Thank you Margherita 🙂 Fougasse is so popular in Nice, if you like focaccia you will like fougasse…The tapenade was nice too, I like tapenade with sole and boiled potatoes on the side, simple and good. My mum prepares always this kind of food in summertime. Have a nice week!

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