Fougasse aux Anchois

Name: Fougasse aux Anchois
Prep time: 100 min
Cook time: 20 min
Total time: 2 h
Yield: 11
Cuisine: Monaco
Ingredients: Bread flour — 3 cups (375 g / 13 oz); Active dry yeast — 1.5 tsp; Warm water — 1 cup (240 ml / 8 fl oz); Olive oil, divided — 4 tbsp; Salt — 1 tsp; Anchovy fillets, finely chopped — 6; Black olives, chopped — 1/4 cup (35 g / 1.25 oz)

The Quirky Foodster Team

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100 min

Prep

20 min

Cook

Servings

Ingredients

Bread flour — 3 cups (375 g / 13 oz)
Active dry yeast — 1.5 tsp
Warm water — 1 cup (240 ml / 8 fl oz)
Olive oil, divided — 4 tbsp
Salt — 1 tsp
Anchovy fillets, finely chopped — 6
Black olives, chopped — 1/4 cup (35 g / 1.25 oz)

Method

Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add 2 tbsp olive oil and the yeast mixture.
Knead for 8–10 minutes until smooth and elastic, working in the chopped anchovy and olives towards the end.
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 several deep, leaf-like slashes through the dough.
Brush with the remaining olive oil.
Let rise for a further 20 minutes.
Preheat the oven to 220°C (425°F) and bake for 18–20 minutes until golden.

Introduction: A savoury, leaf-shaped bread flavoured with anchovy and olive oil, a distinctive Mediterranean bread found across Monaco’s bakeries.

Cultural Background: This savoury version of fougasse contrasts with the sweeter breakfast style, its anchovy and olive oil flavouring reflecting the strong Mediterranean pantry shared across Monaco and the neighbouring coastal towns.

Tips: Cut the slashes deep enough to open up during baking, giving the bread its characteristic leaf shape. Chop the anchovy and olives finely so they distribute evenly through the dough.

Variations: Add a few sprigs of fresh rosemary to the dough. Serve warm alongside a simple salad for a light meal.

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

Reheating: Warm briefly in an oven at 160°C (325°F) for 5–8 minutes to refresh.

Nutrition: Per serving (approx.): 220 kcal, 6 g protein, 7 g fat, 34 g carbohydrate.

FAQs:

Q: Can this bread be made without anchovies?

A: Yes, though the anchovy is part of what gives it its

Q: Why the leaf-shaped slashes?

A: They’re the traditional signature of fougasse, both decorative and