Olive Bread Taste of Provence - Bruno Albouze
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- Опубліковано 1 тра 2019
- 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!..
To get the full recipe go to brunoalbouze.com
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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.
I LOVE YOUR COMMENT! Supermarket bread is not bread ...good luck to you!
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 kneading..... 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!
My goal in life is to become Bruno's neighbor
Xtraterrestrial haha! That WOULD be pretty great, maybe he could pay you to be a taster!!
This bread, some cheese, grilled tomatoes and a glass of wine would be my perfect dinner - simple but quite filling.
Food fit for the Gods.
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.
His humour is as sweet as his cooking and baking!!! xxx
woooow. I'm a bread eater & I love all types of bread, and this fougasse is amazing. Merci chef..
When you eat a piece of bread just remember all the time and energy goes into making it. Bravo Bruno.
love this guy
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 👏👏👍👍❤️
The suspenseful music shows you how much he loves his food! The best cooking show!
I made it so many times.Absolutely beautiful.Thank you.
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
I love these types of breads the best and best to be homemade
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! 🙏🏻
Only you can make this so dramatic! Loved the slow motion on the dough handling. Thank you so much for another great bread recipe.
Love this one ❤️. Definitely I will make it, thank you for sharing this recipe 👍.
I tried this recipe today!! This is a keeper!!! Loved it, it's so flavourful!! Thank you for this great recipe and for the instructions. (btw I tried it with bread flour because I ran out of AP and it worked wonderfully)
Bravo !
C’est juste alléchant ! Vivement ce week-end que je teste cette recette !
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.
Thank you for sharing this with us. Really. It means a lot for me. Your job is brilliant and inspiring! Have a nice day. 👋🏼😉
Divine taste and very easy to make. Thank you very much Bruno for your generosity. I assure
you that you make a lot of people happy and I hope that this thing will return back to you as a boomerang. 🥖😊
I made this bread, OMG was absolutely amazing and thank you so much for the video and for everything thank you thank you.
You explain the recipes very well and so easy , that make the people want to try your recipes
The recipe works great! Recommended, thanks Bruno, love you !
A real man making real bread. Fantastic. I WiIl Be making this.👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I Love This FlatBread Mr. Bruno Thank You.
Oh my god!!! That's so beautiful. ♡♡♡♡
Wow... wow... ... wow!
Love ur recipe ......nd ur style
Fantastic,since i have been watching your Chanel the food i have been
making is amazing just taking ideas and making it my own but all the credit goes to you.
Joe.
Omg, this looks out of this world.
OMG i looooove thes bread its soooo delicious thank you so much .
I made this bread last fall for banquet for my school kitchen to earn money for dishwasher, I did a French Theme banquet that was all vegetarian.
U are the real hero for hoteliers chef Bruno’s
Toujours un plaisir de vous voire et vos recettes TOP.
Merci
love the chopping block!
incredible recipe )
Bruno you are a great and talented person also you should apply for the new James Bond,you could be 007 in your spare time,🤩
Can't wait to make this. My kind of recipe.
perfect as always
I could smell them as I watched 😉. Can’t wait to try this, you’re amazing.
Wow awesome delicious sweet flat bread recipe
Je suis de plus en plus fan à chaque vidéo. Sacré Bruno.
I've got to make fougasse!! Can't wait! Bruno, you've done it again! 👌👌👌😋😋
I mean who can resist a soft talking passionate man
Merci beaucoup chef
Beautiful I will make it Saturday!! well done chef Bruno.👍😋🤗
10\10 delish!
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
I think I'm in love... 👏👏👏👏
This is the quintessential channel on UA-cam right now
Bruno never disappoints
Last time I had olive bread was at caesars palace on a charcuterie plater. Then, Bruno made his masterpiece version. 2Die4!
Et bien c’est fait : c’est facile et ouah ouah ouah !
C’est absolument délicieux et ça nous amène un peu de chaleur de Sud dans la maison (2deg en Normandie ce matin !)
Merci Bruno !
Must try this!!!!!!!!!
Fougasse oh yummy bravo.. Top Chef
I Love your recipes!!! One question.. is it necessary to cut those holes in the bread?
Looks like a spiritual experience
Wow! I love your voice.. you have that gift to narrate the video with style... 😍 it sounds like a documentary 🙆 i loved it!!
OMG It makes me hungry
You literally make love to everything you make. Amazing
Who can dislike this?!
You're such a badass! Great vid. Thanks.
It looks like a delicious bread.
Mohamad Khalil its is horrible actually 😶
I love you Bruno !
Humm !!! C'est trop bon! 🤩🤩👍👍👍👏👏👏💕💕 Merci Bruno. Vous devriez faire des vidéos en francais.
You are amazing bruno
Awesome Bruno !....You look like a Chef ,..a Hockey player and a Movie Star but what is the best about you is your good humour!
Ur sound inspired my bro to learn French
🌹
Fantastique chef please more provencal recipes
Excellent chef
شكرا لك merci beaucoup
Good day Bruno and thanks alot for all ur video..but during backing bread or pizza or any dought in home convenction oven so how it better should be warmed frm both side? Or both side with grill.? And should be placed in middle ? Or better to bottom? Thank u
You are amazing in cooking 🇸🇦👌
You are the best!
Bruno...the best chef...
You are a living legend 😍😍😍🤩
My bread bake for tomorrow is decided
Loved it
I know the main star is of course the bread but from 1:44 on all i could think of was that knives' holder. I need it.
(also the premium knives with it too 😅 and the whole kitchen if we are already at it👌)
Bruno je suis fan! tes videos son vraiment trop cool! Im waiting eagerly for each of your recipe release! Bonne continuation!
Chef you are amazing and handsome chef. I have all ur recipes. U are my leader. Thank you chef
What kind of yeast should i use for this recipe???
"the smallest knife I have" 😂
great movie👏
Omg this is exact the channel I have been searching for - a decent French chef speaking English 😆! So happy
I am new bu the food is top class
Thank you for being such an inspiration !
Hi sir.. I admire your teaching skill.. I really enjoy ur cooking and baking.. Skill.. But only one thing.. It will be good and helpfull if u mention the quantity of the items
kothandan mohan thank you! All you need is on my website ☺️🐬🌴
خبز رائع ماشاء الله
Welcome...to faaantasy island! 🌺
PERFECT 👌 MASTER
Any adjustment to the weight of the flour if T55 is to be used instead of all-p?
Probably not.. a bit less water but to check
oh mon dieu wow très bon et très délicieux bruno vous êtes le meilleur que dieu te garde 👍🌷👌
Je suis d'accord! C'est magnifique!
When you use pounds ounces or grams is this done in weight
This is a great video, straight to the point
great video
Proper measuring should be done by weight not volume, like cups.
me Mo thank you very much so instead of two. 2.2 cups it’s 550 g
Thanks again it’s probably obvious to everybody else but not to this electrician
when baking weigh it
I like olive bread very much, although my body doesn't like yeast.
280 C? In my dreams... But great show. As always.
285
"So let me grab the smallest knife I have" 😆
Me: *Grabbing my big asian knife*