Olive fougasse made with Nîmes olive oil PDO

Huile d'olive de Nîmes PDO Olives de Nîmes PDO Olives noires de Nyons PDO
Intense flavour
Fougasse aux olives à l'huile d'olive de Nîmes AOP
A PDO
Preparation
25 min
A PDO
Resting time
1h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Vegan Vegetarian

Ingredients

A PDO
For 8 personnes
  • 300 g of flour
  • 20 cl of lukewarm water
  • 1 sachet of baker’s yeast
  • 4 tablespoons of olive oil from Nîmes PDO
  • 80 g of black Nyons olives PDO
  • 80 g of green Nîmes olives PDO
  • Fine salt

Tip

We recommend using a full-flavoured olive oil from Nîmes, PDO, in this olive fougasse, for its aromas of raw artichoke and its slight bitterness.You could also use an olive oil from the Vallée des Baux-de-Provence PDO.

Instructions

Preparing the dough:
  • Add the yeast to the lukewarm water, leave to stand for 15 minutes, then stir.
  • Mix together the flour, yeast, salt and olive oil. Then knead the mixture by hand (or in a food processor). The dough should be smooth and elastic.
  • Cover with a tea towel and leave the dough to rest for at least 1 hour (in an oven preheated to 40°C or in a warm room away from draughts).
Processing:
  • Preheat the oven to 180 °C.
  • Roughly cut the olives into quarters.
  • Knock the air out of the dough, then knead it again, incorporating the olives.

  • Spread out the fougasse and shape it on a baking tray lined with baking paper.

  • Make 6 cuts in the dough with a knife and pull it apart slightly to create the characteristic shape of a fougasse.
  • Brush with a little olive oil.
  • Bake for about 25 minutes. Keep an eye on it whilst it’s baking – it should be a lovely golden colour.

Tip

We recommend using a full-flavoured olive oil from Nîmes, PDO, in this olive fougasse, for its aromas of raw artichoke and its slight bitterness.You could also use an olive oil from the Vallée des Baux-de-Provence PDO.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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