Fougasses aux olives vertes

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This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

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So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

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Red chili pepper, new onion, marjoram….

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Garlic, marjoram…

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Desserts de France…

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Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

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Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse)Nonnettes (fluffy gingerbread)Flocon de neige (snowflake cake)Nougat glacé (honey ice-cream) Galette des Rois (Kings’ cake)Galette des Rois au chocolat

More : Christmas dessert compilation

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Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

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Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

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Regions :
Brioche de Pâques (Easter bread, Provence)Gâteau de Metz (retro chocolate cake, Lorraine)Croustade or Pastis aux pommes (apple pie, Gascogne) Millas (corn and pumpkin, South-West) Farz fourn (butter cake, Bretagne)

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Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

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Festifs.
Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau de la bergère (Shepherd’s cake made with potato) Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Retro Christmas (3) : Les 13 desserts

That’s a tradition of Provence to conclude the meal with a symbolic number of desserts, often 13. The Thirteen Desserts.

I don’t have one photo with all of them.

This one. But what can you see ?
Well, you will believe me, I displayed and ate the 13 types.

And that doesn’t matter. That’s the game of superstitions. 13 like the Christ and Apostles some say, and for Christmas that makes sense. Or not. But in some families, they had only 12 or 7. Others would eat 7 dishes. And you needed 3 table clothes and 2 candles. Not everybody agrees, but everybody disagrees.
Then let the leftovers should be left on the table overnight, so the angels can come to eat their share during the night. Isn’t that a cute excuse for not cleaning ?

Very recently some kind of “official” lists of desserts have been published. They are all false. Each family has its truth.

Most have :

-La pompe à l’huile (a sort of sweet fougasse)
-Les 4 mendiants, reference to 4 orders of monks and the color of their clothes (almonds, figs, raisins, walnuts or hazelnuts or…)
-Le nougat blanc, le nougat noir (white and black nougat)
-Dates, a fruit symbol of the origine of Christ
-Pears, apples. Oranges, fresh melon, fresh grapes could be available in certain places in the South. They had techniques to preserve the last fresh melon and white grapes.
-Fruit sweets : candied fruits, jam, pâte de fruit, calisson…
-spiced hot wine

That was for 19th Century and all that was luxury for them. Now that looks like the bottom of our pantry. We should count as one of our blessings to have such an availability of sweets.
More sophisticated desserts are very recent and the dainty sweets of Christmas markets were for the princes.

So my list :

-Fresh fruits : 1.pear 2.apple 3.raspberries 4. mandarin oranges
-Dry fruits : 5. prune 6.raisin 7.apples (that I dried)
-Nuts : 8. walnuts 9.chestnuts
-Baked : 10. biscotti 11.mince pies 12. pompe à l’huile

13th : iced nougat

Nougat glacé. That’s my 21th century white nougat.

If you put an almond in a fig, you get a “poor man’s nougat”. So let’s say with the walnut that makes my black nougat.

Christmas biscotti and “convenient” mince pies made with all leftovers (dough, marinated fruits, egg yolk) and baked in a corner of oven. Of course, these 2 don’t exist in traditional Provence.

La pompe à l’huile closes the parade.

It should be broken, not cut otherwise you bring bad luck for the year.
The name means “oil pump” because it is a bread enriched with olive oil. It is flavored with orange blossom water. Today mine is made of the buckwheat dough with these 2 additions and cane sugar.

And it “pumps” the “sauce” of desserts (or hot wine).
One serving is not too decadent :

Wine cranberry sauce on fougasse

Chance created me this wonderful recipe. This pink creaminess was out of this world…
Whole wheat fougasse/pizza dough (left-over), covered by cream cheese + yogurt (left-over), and what topping… oh, I had that leftover of red sauce (for duck) in the freezer, since 1932 at least : Wine, shallot, butter and cranberry sauce.

And I completed with more toppings : raisins, goji berries, walnuts. A little parmesan cheese. A drizzle of olive oil.

Baked !

It’s thin, crispy and mellow. And the taste is really deep, rich, refined.

The rest of dough, with more thyme, rosemary and bits of garlic inside, painted with olive oil. That gave a delicately fragrant roll.

Is a double flamiche still a flamiche ?

Cheese and leek flamiche with a local shopping basket. Flamiche, or flamique is a generic name for Winter savory tarts in the North of France, Picardie region, and of Wallon region in Belgium (that’s the same area, very close). There are cheese ones (Dinant style) that are more like a bread, leek ones (Picarde style) that are more like a pie. The recipes are quite different. Today is a hydrid version. The question is what you get when you cross 2 recipes ? Well, a good meal, for sure…

Got baby shiso.

Poireau negi. A good sized real leek. That’s not the most common here.

Not too white, not too green… the good part.

The cheese is imported. We don’t ebough of everything. Australia reinvented the… camembert ? It’s OK to cook.

A soft bread dough with nuka (rice bran).

Baked. Golden. Melty. Crispy.

The crust of the cheese melted.

That’s thick like a fougasse bread.

Pizza concours… I want some !

Deep dish pizza

Pizza compilation updated (N.B. : click on the text, not on the photos) :

brown natto rice pizza (gluten-free, vegetarian, dairy free)

left-over pizza

Deep dish Hawaiian pizza

kabocha pizza (vegetarian)

mizuna night pizza (dairy free)

grilled veggie pizza (vegan)

sakekasu spinach pide, Turkish pizza (vegan)

la Verdi (4 seasons) (vegan)

maku-no-uchi herb and veggies pizza (vegetarian)

Classic pizza :

Mushroom pizza

La pizza !

Envie de pizza

Focaccia :

Rosemary focaccia (vegan)

Fougasse jaune (vegan)

Fougasse verte (vegan)

French “pizzas” :


Pissaladiere blanche 2.0
(dairy free)
Pissaladiere rouge (pichade) 2.1 (dairy free)

Pissaladiere rouge (dairy free)

Pissaladiere classique (dairy free)

Flamme (flammekuechen)

Flamme a la pomme (apple)

Special “pizzas” :

Gritzza (cornmeal crust) (vegan, gluten free)

Sweet corn pizza (vegetarian)

Aubergine chick pea pizza (vegan)

La guacazza (vegan)

(older post)
The Foodbuzz pizza challenge is a torture… I want some, I want some, they all look so yummy.
So yes, I don’t compete, but I had a pizza lunch… Pizza ordinaria. Normal. No fuss. Sourdough bread dough.



Veggie-veggie (vegan)

Full veggies, herbs, capers, olive oil…

Schlurp…. That was good. You know what ? I want a second one.


Garlicky cream (vegetarian)
Garlic stalk, parsley, cream cheese, paprika, olive oil…

Miam ! I could eat several more, but that’s not reasonable. See :

The 2 :
Cal 798.2 F30.5g C111.6g P23.3g