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.
Ingredients
- 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
- salt
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!
Other recipes you might like
- Chicken muffins (Coconut free, AIP, paleo)
- Zucchini and tuna bread (Coconut free, AIP, paleo)
- Zucchini and pesto muffins (AIP, paleo, vegan)
- Sweet potato and bacon muffins (AIP, paleo)
Olive fougasse bread (Coconut free, AIP, paleo)
Course: Appetizers, Starters, BreakfastCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutesIngredients
½ cup (125g) pumpkin puree
¾ cup (90g) tigernut flour
¼ cup (40g) arrowroot (or tapioca starch)
2 Tbsp extra virgin olive oil + 1 tsp to grease the tin
4 Tbsp olives, seeds removed
2 Tbsp herbs of Provence (which is a mix of rosemary, savory, oregano and thyme, use whichever you have on hand if you don't have Provence herbs in your pantry)
½ tsp baking soda
1 Tbsp apple cider vinegar
Pinch of salt
Instructions
- Preheat oven to 375° F (190° C)
- In a blender, combine the pumpkin puree, olive oil and apple cider vinegar. Blend until well 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 or until it reaches a golden color. And voilà! You can serve it warm or cold.
Bon appétit !
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Jan
Delicious! I swapped almond meal instead of the tigernut flour because it's what I had on hand. Also, my son doesn't eat olives (!) so I put them only on my half; I added 1/2 a small onion thinly sliced to make up for his part having no olives. It was a tasty bread that I will make again. Very nice with a strong cup of dandelion/chicory coffee for breakfast. Thanks, Bea!
Jan
Bea, thanks again for a lovely tigernut bread. I've also tried it with cinnamon, dried cranberries, several drops of orange essential oils and (if tolerated) pressed pecan halves into the surface for a totally different flavor profile. This dough is so adaptable!
gohealthywithbea
Hi again Jan. Thank you for taking the time to comment this recipe once more. I'm very happy to hear that you're still enjoying it. You're right, this dough is very adaptable. I love your ideas. Thank you for sharing them!! ❤️
gohealthywithbea
OMG! I'm so sorry I didn't reply to your comment earlier. I was in such a rush before the holidays.Then it slipped out of my mind. As we say in French "better late than never". So with extreme delay: thank you so much for your feedback!! 🥰
Rebecca
I just ate half of this in one sitting! (Oops) This is one of the first AIP bread-like recipes that I've truly loved. I can't have many others because of the presence of coconut flour so it was a relief to find this. The olives and herbs impart such a lovely flavor and the pumpkin results in a great texture. Merci mille fois!
gohealthywithbea
Bonjour Rebecca. Oh merci beaucoup for taking the time to tell me this. ❤️❤️ I'm so happy to hear that you liked my recipe! And yes, I know that many people can't have coconut, that's why I'm trying to create as many coconut free recipes as possible.
Cathy
Thanks for posting this. It is wonderful! So easy, quick, and tasty. I was thinking this could be adapted to a sweet bread, so I was happy to see the comments above. I had this for breakfast, but this will be good with so many things.
gohealthywithbea
Bonjour Cathy. Thanks for your nice comment!!❤️ Happy that you like this recipe. 🥰 And yes I love easy and quick: although I love cooking and eating, I don't like to slave in the kitchen for hours... If you're looking for sweet bread recipes using tigernut flour, you can check the dessert section. You should be able to find something you might like.