Olive Bread Taste of Provence - Bruno Albouze 

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.

My goal in life is to become Bruno's neighbor

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!

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.

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

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.

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

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 👏👏👍👍❤️

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

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

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

This is the quintessential channel on RU-vid right now

U are the real hero for hoteliers chef Bruno’s

Omg, this looks out of this world.

Wow... wow... ... wow!

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

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,🤩

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.

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)

I mean who can resist a soft talking passionate man

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! 🙏🏻

Bravo ! C’est juste alléchant ! Vivement ce week-end que je teste cette recette !

The recipe works great! Recommended, thanks Bruno, love you !

Wow awesome delicious sweet flat bread recipe

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

Oh my god!!! That's so beautiful. ♡♡♡♡

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.

Merci beaucoup chef

Thank you for sharing this with us. Really. It means a lot for me. Your job is brilliant and inspiring! Have a nice day. 👋🏼😉

You explain the recipes very well and so easy , that make the people want to try your recipes

Toujours un plaisir de vous voire et vos recettes TOP. Merci

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.

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. 🥖😊

Love this one ❤️. Definitely I will make it, thank you for sharing this recipe 👍.

Je suis de plus en plus fan à chaque vidéo. Sacré Bruno.

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

You literally make love to everything you make. Amazing

You're such a badass! Great vid. Thanks.

I've got to make fougasse!! Can't wait! Bruno, you've done it again! 👌👌👌😋😋

Who can dislike this?!

perfect as always

I Love your recipes!!! One question.. is it necessary to cut those holes in the bread?

Love ur recipe ......nd ur style

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

I Love This FlatBread Mr. Bruno Thank You.

Omg this is exact the channel I have been searching for - a decent French chef speaking English 😆! So happy

Must try this!!!!!!!!!

Wow! I love your voice.. you have that gift to narrate the video with style... 😍 it sounds like a documentary 🙆 i loved it!!

Bruno never disappoints

Looks like a spiritual experience

incredible recipe )

love the chopping block!

My bread bake for tomorrow is decided

"the smallest knife I have" 😂

Beautiful I will make it Saturday!! well done chef Bruno.👍😋🤗

Can't wait to make this. My kind of recipe.

🌹

I have watched the video and that bread looks amazing. I would love to try it today with my little daughter. Is it possible to get the ingredients in grams please? Thanks in advance and we are Wishing you all a Merry Christmas.

OMG i looooove thes bread its soooo delicious thank you so much .

10\10 delish!

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!

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 !

I could smell them as I watched 😉. Can’t wait to try this, you’re amazing.

When you use pounds ounces or grams is this done in weight This is a great video, straight to the point great video

Welcome...to faaantasy island! 🌺

You are amazing bruno

What kind of yeast should i use for this recipe???

Why does the music after 3:26 sounds so much like a Batman theme :D

Last time I had olive bread was at caesars palace on a charcuterie plater. Then, Bruno made his masterpiece version. 2Die4!

great movie👏

Hi Bruno. What set of knives is that on magnetic base? And what brand is the base as well, please?

Do you prefer the Cuisineart stand mixer to the Kitchen Aid? If so, why?

Thank you for being such an inspiration !

Humm !!! C'est trop bon! 🤩🤩👍👍👍👏👏👏💕💕 Merci Bruno. Vous devriez faire des vidéos en francais.

280 C? In my dreams... But great show. As always.

"So let me grab the smallest knife I have" 😆

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

I think I'm in love... 👏👏👏👏

You are the best!

I love you Bruno !

It looks like a delicious bread.

Any adjustment to the weight of the flour if T55 is to be used instead of all-p?

Salut chef ! C'est formidable ! À votre avis, puis-je utiliser du levain au lieu de la levure boulangère ?

No chance with this one with regular weat. Any chance of providing one with Spelt weat? Thanks!

Hi Bruno I’m following you on your recipes and most of them turned out great 👍as you done. But this one seems like did not proof and kind of flat. The dough seems to me a little more wetter than it supposed to be. Can you give any suggestions or suppose what I did incorrectly? Thank you in advance

i can’t find recipe

You cooked the lemon zest did you steam the lemons ?

OMG It makes me hungry

Got lemon confit recipe?

Fougasse oh yummy bravo.. Top Chef

Ur sound inspired my bro to learn French

Can I make it by hand?

Bruno...the best chef...

Unbelievible knife🤭

Fantastique chef please more provencal recipes

I am new bu the food is top class