Olive Bread Taste of Provence – Bruno Albouze

Provence olive fougasse (Olive flatbread). A slow mixing process bread dough enhanced with 3 kind of olives (cured black, green and Kalamata) seasoned with herbs and lemon confit... An ideal flat bread for outdoor parties!..

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[gerrykingstone]

I have been an old English (hand made) baker longer than you have lived Sir, having my own business for the last 30 years before retiring. Sir I take my hat off to you, so nice to know supermarket chemical bread is not all that is left in today's world, please, please continue with your videos, just love em.

[redforeverjmk]

This olive fougasse was seriously over the top delicious. I divided the dough into 4 pieces and my daughter and I ate one in one sitting...and I won't apologize...it was so good...we could not stop.

I live in Calgary, Alberta Canada and the climate here is very dry. Consequently, so is our flour drier than normal so I compensated and added about 30g more water...until the dough looked the same as Bruno's did in the video. I had some preserved lemons and used those for the lemon confit. From there, it was easy, took the better part of a day but seriously delicious and it turned out just like Bruno's.

Thx Bruno, you made my day. Can't wait to try out your other bread recipes...that is my favorite thing to make in the kitchen.

[pietbliksem]

I want that knife! You just have to threaten a bunch of parsley with it and it collapses! Terrified to bits! That blade is almost circular - begging to be used for chopping big bunches of herbs! By the way, I absolutely adore classic French cuisine and I love all your recipes but the yeast-baking ones are extra special for me. I love this fougasse of yours, I've only made the one with the plain baguette dough. I've always had a thing about baking bread the old way. My late grandmother taught me yeast-baking with a solid-fuel oven. No margin for error! Working with yeast dough is just so satisfying. Other than tasting infinitely better than anything store-bought, it definitely increases your social kudo points, especially if you're seen I know I'm raving a bit; but hey! I'm a Blues musician - that's what I normally do...



Thanks for being you and being there, Bruno. You open up a magical world for us that other chefs often jealously guard for themselves. When you demonstrate you make a point of showing the important, little things that other chefs often take for granted; and forget that they struggled with when they were learning. I'm not a qualified chef, but I've cooked quite a bit professionally because I've got some experience (army!) and I can manage in a professional kitchen. Yes, quality cooking is a challenge to get just right. Just like with live music there's no margin for error. That's why we need real, selfless teachers like Bruno who aren't jealous about their abilities and love to share with those like me that need to be shown. Seriously though, I've learnt more real cooking from you than from all the books I've read, and I've read a few! Stay there! Don't go away!

[JL-uzky]

His humour is as sweet as his cooking and baking!!! xxx

[nedjemachaabane]

woooow. I'm a bread eater & I love all types of bread, and this fougasse is amazing. Merci chef..

[vineflower]

The suspenseful music shows you how much he loves his food! The best cooking show!

[robertsontirado]

When you eat a piece of bread just remember all the time and energy goes into making it. Bravo Bruno.

[purplereign]

This bread, some cheese, grilled tomatoes and a glass of wine would be my perfect dinner - simple but quite filling.

[ethanj]

love this guy <3 I always like the video before watching ... he is sharing so many "secrets" its amazing ...

[claudiawhite]

I was looking for this recipe for so many years!!👏👏👏👏
I had it when I was living in the 70 in Toulon / la Valee du Var but couldn’t remember the recipe!! Merci Bruno 👏👏👍👍❤️

[damakhif]

Just made it. I let the third proof overnight in the fridge. It takes time but it's compleatly worth it. I would pair it with a charcuterie and chesse board. Thank you so much for your amazing recipes.

[pearlhundley]

Only you can make this so dramatic! Loved the slow motion on the dough handling. Thank you so much for another great bread recipe.

[nicobak]

Dear Bruno, you are from the south west of France and I'm from the south east ^^ (where come from this recipe), your realisation is amazing and from my opinion it's better than a cake ^^ but I will humbily advise you to add at least 60g of olive oil, because a fougasse is litteraly an olive oil dough.
The best version of this recipe (because you can use cheese, anchovy, ... ) is with "gratton" (fried pork rinds), a litteraly piece of heaven ...
Thanks to share so many of your skills and the love of cooking, that's inspiring

[xtraterrestrial]

My goal in life is to become Bruno's neighbor

[rubasaid]

I made this bread, OMG was absolutely amazing and thank you so much for the video and for everything thank you thank you.

[Lot-]

I made it so many times.Absolutely beautiful.Thank you.

[OmKalthoumMahrsi]

I love these types of breads the best and best to be homemade

[michaelwilson]

A real man making real bread. Fantastic. I WiIl Be making this.👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[mesenevi]

Absolutely amazing recipe! Mouthwatering!!! I loooove bread made with olives and olive oil!! Should try this someday! Thanks for your amazing work and sharing them with us! 🙏🏻

[helenachase]

Hey you ! Bruno you have almost 1 million subscribers . I remember when you were first starting out.
You deserve all your success, congratulations ! You are awesome