This delicious and super easy to make fougasse bread can either be cut into little pieces and served with toothpicks as an appetizer at a party or served with some lettuce (2-4 servings) as a starter.
This recipe has a taste of summer in the Southern France region called Provence with its signature herbs. Enjoy!
Olive fougasse bread
Course: Appetizers, StartersCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutesIngredients
1/2 cup + 2 Tbsp (80g) gluten free flour (I used whole rice flour)
1/2 cup (50g) almond flour
1/2 cup (125g) dairy or non dairy plain yogurt
2 Tbsp olive oil + 1 tsp to grease the tin
4 Tbsp olives, seeds removed
2 Tbsp Provence herbs (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)
1/2 tsp baking soda
1 Tbsp apple cider vinegar
Pinch of salt
Instructions
- Preheat oven to 375° F (190° C)
- In a large bowl, put the yogurt, olive oil, apple cider vinegar and Provence herbs. Mix well with a spoon.
- Add almond flour, rice flour, baking soda, salt and olives. Mix 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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