In French cuisine, fourgasse is a type of flatbread. Our recipe features a spongy, chewy crumb perfect for dipping, and rich hues--reds, browns and tans, with speckles of chopped olives and coarse salt.



2 flat breads 2 flat breads


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Prep Time

0:10 0:10

Bake Time

18 to 20 minutes 18 to 20 minutes

Rise Time

30 to 45 minutes 30 to 45 minutes

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  • 2-3/4 to 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 cup chopped black olives
  • Olive oil
  • Coarse salt


  1. Preheat oven to 400°F.
  2. Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water and olive oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add olives and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  3. Divide dough in half; roll each half into an oval about 1/2-inch thick. Place each oval on greased baking sheet. Using a sharp knife, make 2 rows of 4 or 5 diagonal slits on each oval. Pull slits apart slightly. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
  4. Brush surface with olive oil; sprinkle with coarse salt. Bake in preheated 400°F oven for 18 to 20 minutes or until done. Remove from sheets; cool on wire rack. Serve with olive oil or balsamic vinegar for dipping.

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