This delicious and super easy to make AIP olive fougasse bread is so versatile. It can either be cut into little pieces and served with toothpicks as an appetizer at a party or served with some lettuce or soup as a starter. Or you can even have this for breakfast.
What is fougasse bread?
Fougasse bread is the French equivalent of the Italian focaccia. Fougasse bread is the Provencal version of focaccia. Well, Italy and the French region called Provence are pretty close. That's why there are some similarities between the two cuisines.
- pumpkin puree
- tigernut flour : if you don't know what tigernut flour is, you can read about it in the complete guide to tigernut flour. Unfortunately, there are no AIP compliant substitutions for tigernut flour.
- arrowroot or tapioca starch
- extra virgin olive oil
- olives (green or black) seeds removed
- herbs of Provence
- baking soda
- apple cider vinegar
How to make this
- In a blender, combine the pumpkin puree, olive oil and apple cider vinegar. Blend until combined.
- In a large bowl, mix all the dry ingredients : tigernut flour, arrow root (or tapioca), baking soda, herbs of Provence and salt.
- Add the wet ingredients to the dry ingredients. Mix with a spoon and then add the olives. Mix again with a spoon until all ingredients are well combined.
- Grease a 7 inches / 18 cm diameter tin with olive oil and transfer the batter to the tin.
- Cook for 20-25 minutes at 375° F (190° C) or until it reaches a golden color. And voilà! You can servethis AIP olive fougasse bread warm or cold. Bon appétit!