Olive & rosemary fougasse

Fougasse is bread that decided to be a snack: flat, leaf-shaped, slashed open so there is crust everywhere. Ours leans on good olive oil and whole black olives, with rosemary that actually grows behind the shop.

How it is made

• Olive oil worked into a slow-fermented dough
• Pitted black olives folded in whole
• Baked hot and fast so the ridges crisp while the crumb stays tender

Good to know

Made for tearing, not slicing, it feeds four with cheese and a drink. Out of the oven at 11:00; ten minutes in a warm oven revives it the next day.