Flour (type 55)720 g
Salt15 g
Cold water430 ml
Fresh cubed yeast42 g
Olive oil75 ml



Instant dried yeast equivalent: 14 g

Close your eyes and you're in Provence: an ordinary dough fragrantly laced with olive oil, delicious with salads and raw vegetables! All that's missing is the song of the cicadas!


  1. Mix the flour, salt and oil in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
  5. Take the ball of dough, divide it into 5 equal pieces and leave to rest, covered, for 10 minutes. Roll out 5 triangles each 1.5 cm thick using a rolling pin. With the aid of a knife, make 6 diagonal cuts through the body of the dough on each triangle. Place them on 2 baking sheets and leave to rest, covered, for 1h.
  6. Brush the dough triangles with water to moisten them. Put them in an oven pre-heated to 230°C and bake for 15 minutes.
  7. After removing them from the oven, brush your fougasses with olive oil.

Tablespoons conversion