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No Knead Artisan Olive Fougasse

No Knead Artisan Olive Fougasse
The unique shape lends for a beautiful presentation. Olives, olive oil and sea salt are added to this no-knead dough to create a delicious savory side or appetizer for your next dinner get-together.
Yield 1 pound (454g) loaf



  • 1 pound (454g) Master dough
  • 1/2 cup olives, pitted and halved or quartered if large
  • Olive oil for greasing the cookie sheet and brushing the fougasse
  • Sea salt for sprinkling over top


  • Preheat the oven to 450°F. Place an empty metal broiler tray on bottom oven rack.
  • Place parchment paper on baking sheet. Coat paper with a bit of olive oil. Set aside.
  • Dust the surface of the refrigerated dough with flour and cut off a 1 pound (454g; one-fourth of master dough or grapefruit-size) piece.
  • Dust a work surface with flour and flatten the dough to 1/2-inch-thickness, then sprinkle it with olives. Fold up the dough and shape it into a ball. Let rest 15-20 minutes. Roll into a flat round or egg-shape, approximately 1/2-inch-thick. Dust counter and dough with flour as you work to prevent sticking. Place the dough on the prepared baking sheet.
  • Cut angled slits into the dough (see image or be creative with your own design). Gently pull the holes to open them. Drizzle olive oil over top of fougasse.
  • Place the baking sheet with the fougasse near the middle of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 20-25 until golden brown.
  • Serve warm.


Recipe by Zoë François.

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