Fougasse is a type of bread originating in France with a crisp crust and chewy crumb. Serve it as part of a bread bowl, charcuterie bowl or on its own. Get the recipe below.
What is fougasse?
Fougasse is a type of bread that originates from Provence in France.
It has an unmistakable shape that is said to resemble a head of wheat. I personally think it looks like a leaf (particularly from a monstera plant!) What does it remind you of?
In terms of flavour this recipe has an aromatic herby flavour with a little saltiness from the flakes of salt on top.
It also has a crisp crust but a chew crumb in the middle.
How do you make fougasse?
Making this herby fougasse is easy.
You begin by making a rather wet dough using just flour, yeast, salt and warm water.
The ration of water to flour is quite high hence why it's a wet dough. You might find it easier to use dough hooks on a mixer or lightly oiling your work surface and using a dough scraper to move it around your work surface as you knead.
Once kneaded you let it prove for 1.5 hours or until doubled in size.
You then turn it out onto a large baking tray to shape. Do this by stretching it into an oval / leaf shape. Then, using you dough scraper make one large cut down the middle then 3 diagonal cuts either side.
Leave it again to prove for another 45 minutes.
bake in a relatively hot oven for just 25 minutes until golden brown with a crisp crust.
Variations
Traditional fougasse isn't adorned with the herbs I've used but I think it gives you a superior flavour.
You can also make it with different types of flour - we like to use a mix of white and wholemeal bread flours.
Alternatively you can top it with things like cheese (vegan of course!), caramelised onions and olives to name just a few. Get creative!
How do you eat fougasse?
Fougasse can be enjoyed as it is, with a charcuterie board, as part of a bread bowl at the start of a meal or with soup. It can also be cut in half and used to make a sandwich!
The recipe
Herby Fougasse
Ingredients
- 350 g strong white bread flour
- 7 g fast-action yeast
- 7 g salt
- 250 ml water warm
- olive oil for your hands, bowl and to brush the dough with
- 3 tablespoon mixed herbs
Instructions
- In a large bowl mix the flour, yeast and salt.
- Pour in the water, bring together into a wet, sticky dough.
- Either using dough hooks on a mixer or with your hands (brushed with a little olive oil), knead the dough for 5 minutes until more elastic.
- Place the dough in a lightly oiled bowl and leave to prove for 1 - 1.5 hours or until doubled in size.
- While it is proving, line a baking tray with baking paper.
- When the dough is proved, tip it out on to the lined baking tray.
- Stretch the dough out into a large oval shape.
- Make a long cut down the centre followed by three diagonal cuts either side.
- Stretch out the dough so that the cuts make large holes.
- Cover and leave to prove for a further 45 mins - 1 hour.
- In the meantime, pre-heat your oven to 240C / 464F / gas mark 9.
- Once the dough has proved, stretch out the cuts again if necessary, brush with a little olive oil and sprinkle over the herbs.
- Place in the oven and bake for 20 minutes.
Nutrition
More bread recipes
Caramelised Onion Foccacia
For the full range of bread recipes on the blog, check out the bread recipe archive.
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