Fougasse Sucrée aux Amandes

Name: Fougasse Sucrée aux Amandes
Prep time: 100 min
Cook time: 20 min
Total time: 2 h
Yield: 10
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 — 1/3 cup (65 g / 2.25 oz); Olive oil — 3 tbsp; Salt — 1/2 tsp; Sliced almonds — 1/2 cup (60 g / 2 oz); Egg, beaten, for glazing — 1; Extra sugar, for sprinkling

The Quirky Foodster Team

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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 — 1/3 cup (65 g / 2.25 oz)
Olive oil — 3 tbsp
Salt — 1/2 tsp
Sliced almonds — 1/2 cup (60 g / 2 oz)
Egg, beaten, for glazing — 1
Extra sugar, for sprinkling

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 and yeast mixture.
Knead for 8–10 minutes until smooth and elastic.
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.
Brush with beaten egg, press sliced almonds into the surface, and sprinkle generously with sugar.
Let rise for a further 20 minutes.
Preheat the oven to 190°C (375°F) and bake for 18–20 minutes until golden and the almonds are toasted.

Introduction: A sweet, almond-studded version of fougasse bread, its crisp, slightly caramelised edges making it a favourite dessert bread across Monaco.

Cultural Background: This sweeter, almond-topped variation of fougasse bread reflects the region’s love of both bread and almonds, often baked for festive occasions and enjoyed with coffee at the end of a meal.

Tips: Press the almonds in firmly before baking so they adhere well. Keep an eye on the almonds toward the end of baking, as they can brown quickly.

Variations: Add a drizzle of honey once baked and slightly cooled. Mix a little orange zest into the dough for extra fragrance.

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.): 260 kcal, 6 g protein, 9 g fat, 40 g carbohydrate.

FAQs:

Q: Can other nuts be used instead of almonds?

A: Yes, pine nuts or chopped hazelnuts also work

Q: Is this bread eaten as a dessert or a snack?

A: Both — it’s sweet enough to be a light dessert but