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

Prep Time

10 minutes

Rise Time

30 to 45 minutes

Bake Time

18 to 20 minutes


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


Preheat oven to 400°F.

Combine 1 cup flour, undissolved yeast, and salt in a large bowl. Heat water and olive oil until very warm (120o to 130oF). 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.

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.

Brush surface with olive oil; sprinkle with coarse salt. Bake in preheated 400oF 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.