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Fougasse
A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Fougasse, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Fougasse. Fougasse, a dish from Monaco. Here is the whole thing, one move at a time.
On screen. Fougasse
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Fougasse, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Fougasse. Fougasse, a dish from Monaco.
On screen. Fougasse
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out all-purpose flour, olive oil, rosemary, water, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Scale, Mixing bowls, Parchment, The pan in the method, Cooling rack, Skewer or toothpick, Oven thermometer.
On screen. Oven · Scale · Mixing bowls
Scene 5 · step · 7s
Step 1
Shot. Fougasse: oven dial and weighed ingredients. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat oven 15 min in real time.
Voiceover. Set the oven to 325°F / 163°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, olive oil, rosemary, water, kosher salt, kalamata olive. Fougasse is cooked in Monaco as its own dish. Shape a flat olive bread and bake it until the crust is gold. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set the oven to 325°F / 163°C and… · Heat oven 15 min
Scene 6 · step · 6s
Step 2
Shot. Fougasse: pan lined with parchment. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Line the pan with parchment. If this is Fougasse, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
On screen. Line the pan with parchment. If this is…
Scene 7 · step · 6s
Step 3
Shot. Fougasse: batter or dough just combined. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Fougasse is even, with no dry streaks and no long mixing after that.
On screen. Stir the dry ingredients in one bowl and the…
Scene 8 · step · 6s
Step 4
Shot. Fougasse: batter leveled in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Scrape the mixture into the pan and level the top. Fougasse bakes evenly only when the center is not a dome of unmixed batter.
On screen. Scrape the mixture into the pan and level the…
- 🇲🇨 MonacoWestern Europemonaco-fougasse-monaco-fougasse-9
Step 5
step · monaco
Scene 9 · step · 7s
Step 5
Shot. Fougasse: baked until the doneness cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake about 26 min in real time.
Voiceover. Bake at 325°F / 163°C until this is true: The crust of Fougasse is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 26 minutes. Opening the door early drops the heat.
On screen. Bake at 325°F / 163°C until this is… · Bake about 26 min
- 🇲🇨 MonacoWestern Europemonaco-fougasse-monaco-fougasse-10
Step 6
step · monaco
Scene 10 · step · 7s
Step 6
Shot. Fougasse: cooling on a rack. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Cool 10 min in real time.
Voiceover. Cool Fougasse in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Fougasse in this shot order and no other: a tight shot of the crust or surface; tongs turning one piece; fish just turning opaque and flaking; a thermometer in the thickest center. Slate words for the editor: candle, skillet, reduce, hearthside, zestline, olive, enamel, whisk, sear, jute.
On screen. Cool Fougasse in the pan for 10… · Cool 10 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The crust of Fougasse is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Fougasse looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Fougasse spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Fougasse completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 425 calories, with 7.2 grams of protein. Pai marks it Moderate.
On screen. 425 kcal · 7.2 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Fougasse
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Fougasse from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.