Fougasse Monégasque

Name: Fougasse Monégasque
Prep time: 100 min
Cook time: 20 min
Total time: 2 h
Yield: 4
Cuisine: Monaco
Ingredients: Plain flour — 3 cups (375 g / 13 oz); Active dry yeast — 1.5 tsp; Warm water — 3/4 cup (180 ml / 6 fl oz); Sugar — 1/4 cup (50 g / 1.75 oz); Olive oil — 3 tbsp; Orange blossom water — 1 tbsp; Anise seeds — 1 tsp; Salt — 1/2 tsp; Chopped candied orange peel — 2 tbsp (optional)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

100 min

Prep

20 min

Cook

Servings

Ingredients

Plain flour — 3 cups (375 g / 13 oz)
Active dry yeast — 1.5 tsp
Warm water — 3/4 cup (180 ml / 6 fl oz)
Sugar — 1/4 cup (50 g / 1.75 oz)
Olive oil — 3 tbsp
Orange blossom water — 1 tbsp
Anise seeds — 1 tsp
Salt — 1/2 tsp
Chopped candied orange peel — 2 tbsp (optional)

Method

Dissolve the yeast and a pinch of the sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour, remaining sugar and salt in a bowl, then add the olive oil, orange blossom water, anise seeds and yeast mixture.
Knead for 8–10 minutes until smooth and elastic, working in the candied peel if using.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled.
Shape into a flat oval and place on a baking tray, cutting a few decorative slashes across the top.
Let rise for a further 20 minutes.
Preheat the oven to 190°C (375°F) and bake for 18–20 minutes until golden.

Introduction: A soft, orange-blossom-scented flatbread studded with anise seeds and dried fruit, a distinctive Monégasque breakfast bread.

Cultural Background: This sweet fougasse differs from the savoury versions found elsewhere on the French Riviera, its orange blossom fragrance and anise seed reflecting Monaco’s Mediterranean pantry, traditionally baked for morning markets and family breakfasts.

Tips: Cut the decorative slashes fairly deep, as this is characteristic of fougasse’s rustic, leaf-like appearance. Let the dough rise fully at each stage for the lightest texture.

Variations: Add a handful of raisins to the dough for extra sweetness. Drizzle with a light sugar glaze once baked and cooled slightly.

Storage: Store at room temperature wrapped in a cloth for up to 1 day.

Reheating: Warm briefly in an oven at 150°C (300°F) for 5 minutes to refresh.

Nutrition: Per serving (approx.): 220 kcal, 5 g protein, 6 g fat, 38 g carbohydrate.

FAQs:

Q: Is fougasse always sweet in Monaco?

A: No, savoury versions with olives or anchovies also exist,

Q: What does orange blossom water taste like?

A: A delicate, floral fragrance commonly used in