Fougasse is a type of French bread from Provence whose shape resembles a wheat leaf. We flavored the dough with fresh sage, thyme, rosemary, and brushed evo oil on top after it came out of the oven.
- 250 g (2 cups) all-purpose flour or farina 00
- 200 ml water (110-115°F), you might not use it all
- 3/4 tsp (2.5 g) active dry yeast or 5 g fresh yeast
- 1/2 Tbsp salt
- evo oil for oiling the bowl and brushing the top after it's baked
- optional: 1 Tbsp fresh herbs, chopped (sage, thyme, rosemary); 3-4 olives, chopped, to add to the dough
- Add the yeast to about 100 ml of the warm water. Mix and let bloom for a couple of minutes.
- In a stand mixer fitted with the dough hook, add the flour and the bloomed yeast. Start mixing on low, scraping the sides to incorporate the flour.
- Lastly, add the salt and the rest of the water a little at a time. Mix on medium speed for about 3 minutes, then add the chopped fresh herbs, or olives, if using, and keep mixing for a few more minutes, or until the dough pulls away from the sides and the bottom of the bowl, and is not sticky. Shape the dough into a ball.
- Lightly oil a medium-large bowl. Cover with cling wrap and place in a warm room temperature space for around 1 hour and 15 minutes or until doubled in size.
- Flour generously a work surface, tip your dough onto it and generously flour the top. Cover with a towel and let rest for 5 minutes.
- Gently, using your fingertips, stretch it and shape it into a rectangle. Dust with more flour, then, with a plastic dough/bench scraper, cut the rectangle into two lenghtwise.
First fougasse pattern:
- Place one rectangle of dough onto a lightly floured piece of parchment. Use your fingertips to shape it into an oval -more or less.
- Using the long end of your bench scraper, score two separate cuts down the centre of the bread, and five angled slits on either side. Pay attention not to cut through the outside of the dough so that it stays intact. Gently stretch open each of the cuts creating a leaf-like pattern. Cover with a towel while working on the second piece of dough.
Second fougasse pattern:
- Place the remaining rectangle of dough onto a lightly floured piece of parchment. Use your fingertips to shape it into an oval -more or less.
- Using the longer part of your dough/bench scraper, make a single large cut down the middle of the oval, then three cuts at an angle on either side, using the smaller end of the scraper. Pay attention not to cut through the outside of the dough so that it stays intact. Gently stretch open each of the cuts creating a leaf-like pattern.
- Preheat the oven to 430°F convection or 440°F regular bake. If you have a pizza stone, place into the oven now, on the middle rack. Place some water into a small baking pan and put it on the lower rack underneath the stone. If you don't have the stone, use baking sheets.
- For those of you using the stone, slide the fougasse on parchment onto the stone, after about 5 minutes remove the parchment so that the fougasse is directly on the stone. Bake for a total of 12-15 minutes, checking it, and turning on the broiler in case it needs some color on top. If you're using a baking sheet, place the parchment with the fougasse on the baking sheet. Bake for about 12-15 minutes or until golden. If you find your top is not coloring, turn on the grill for a minute or so. Check it to make sure that it doesn't burn.
- Take out of the oven and brush the top with a generous amount of evo oil.
- Repeat this process for the second fougasse. If possible, you can bake both at the same time with a large baking sheet or pizza stone.
You can make the dough plain, or be creative with the fillings: herbs of your choice, olives, sundried tomatoes, caramelized onions.
- Prep Time: 1 hours 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: bread, fougasse, provence, focaccia, oil, herbs, homemade