Description
This delicious fougasse is a traditional French bread, perfect for serving warm with dipping oil or as part of a cheese board.
Ingredients
Scale
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon instant or active-dry yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
- 1 and 1/2 cups (195g) bread flour, spooned & leveled, plus more as needed
- 1/2 cup (65g) whole wheat flour, spooned & leveled
- 3/4 teaspoon instant or active-dry yeast
- 1 teaspoon table salt
- 1/2 cup (120g/ml) room-temperature water
- 2 Tablespoons (28g) extra-virgin olive oil, plus more as needed
- optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or Herbes de Provence
Instructions
- In a medium bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and the dough should remain slightly tacky.
- Drizzle or brush a little olive oil around the inside of the mixing bowl you were using. Place the ball of dough in the bowl, turning it to coat all sides of the dough in the oil.
- Cover tightly and let the dough rest for 45 minutes, and up to 2 hours. (See make-ahead instructions if you want to extend this time.)
- Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl once, for a total of 4 folds. Flip the dough over so it’s seam side down.
- Cover tightly and let the dough rest for 45 minutes, and up to 2 hours.
- Turn the dough out onto a piece of parchment paper and use your fingers to press it into a rounded triangle or egg shape, (roughly) 12 inches long by 6 inches wide at the base.
- Cover lightly and let rest for 30 minutes, and up to 2 hours.
- Using a sharp knife, pizza wheel, or kitchen shears, cut the dough lengthwise down the center, stopping about 1 inch from each end. Then make 3 or 4 diagonal cuts on each side of the center cut. To create a leaf-like appearance, use your fingers to gently stretch out each cut until the holes are about 2 inches wide.
- Cover lightly and let rest for 30 minutes, and up to 1 hour. Meanwhile, preheat the oven to 450°F (232°C). If you have a baking stone, preheat it on the center rack. Otherwise, place a large flat baking sheet, or a rimmed baking sheet upside down, on the center rack to preheat.
- Brush the fougasse with olive oil, and sprinkle with herbs and/or sea salt, if using. Carefully slide the fougasse, along with the parchment paper, onto the preheated baking stone or baking sheet.
- Bake the fougasse until golden brown, about 20 minutes. If you give the top of the bread a tap, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the internal temperature as 190–200°F (88–93°C).
- If desired, brush the warm bread with more olive oil. Serve warm with dipping oil and balsamic vinegar, alongside soup or salad, or as part of a cheese board.
- Fougasse is best the day it’s baked. Store leftovers covered at room temperature for up to 2 days. If desired, reheat in a 350°F (177°C) oven, uncovered, for 5–8 minutes to crisp back up.
Notes
- For best results, allow the dough to rest for the full recommended times to develop flavor and texture.
- Experiment with different toppings like cheese or olives for a fun twist.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg