France Fougasse
Fougasse is a traditional French flatbread, often shaped like a leaf or an ear of wheat, originating from Provence. This bread is known for its crisp crust and soft, airy interior, and is often flavored with ingredients such as olives, herbs, or cheese. Once a staple of Provençal bakers, fougasse was historically used to test the temperature of wood-fired ovens before baking other breads. Naturally vegetarian and dairy-free, it is a versatile bread that can be tailored to suit various dietary preferences. Fougasse embodies the rustic charm of southern French cuisine.
Recipe Servings: 4–6
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
25 minutes
Total Time
2 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ cups (320 g) bread flour, plus extra for kneading
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 1 tsp (4 g) instant yeast
- ¾ cup (180 ml) warm water (about 110°F / 45°C)
- 2 Tbsp (30 ml) olive oil
- ¼ cup (40 g) black or green olives, pitted and sliced (optional)
- 1 Tbsp (5 g) fresh rosemary or thyme, chopped (optional)
- 1 Tbsp (15 ml) olive oil for bowl and for brushing
- Coarse sea salt, for sprinkling
Directions
- In a large mixing bowl, combine the bread flour, salt, sugar, and yeast. Gradually add the warm water and olive oil while mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic.
- If using olives or herbs, knead them into the dough until evenly distributed. This step adds traditional Provençal flavors to your fougasse.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 60–90 minutes, or until doubled in size.
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and shape it into a rough oval or triangle, about ½ inch (1.3 cm) thick. Use a sharp knife or bench scraper to cut slits into the dough to create a leaf or wheat ear pattern. Gently pull apart the cuts to emphasize the design.
- Transfer the shaped dough to the prepared baking sheet. Cover it lightly with a cloth and let it rest for 20–30 minutes, allowing it to puff up slightly.
- Brush the dough with olive oil and sprinkle with coarse sea salt. Bake in the preheated oven for 20–25 minutes, or until golden brown and crisp.
- Allow the fougasse to cool on a wire rack before serving. It can be enjoyed warm or at room temperature.
Notes
- Customize your fougasse with other toppings like sun-dried tomatoes, cheese, or caramelized onions.
- To ensure a crisp crust, bake the bread on a preheated baking stone or add steam to the oven by placing a pan of hot water on the lower rack.
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