Perfectly Crispy Fougasse: A Traditional French Bread Recipe

Ingredients

  • 500g strong white bread flour
  • 10g salt
  • 10g instant yeast
  • 2 tbsp olive oil
  • 350ml cool water
  • Extra olive oil for drizzling
  • Fine semolina for dusting

Steps and instructions

  1. Place the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough cool water to make a soft but not sticky dough.
  2. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, until it's smooth and elastic. Place it back in the bowl, cover with a damp tea towel and leave to rise for about one hour, until it's doubled in size.
  3. Line two baking trays with baking paper. Knock back the dough by gently kneading just 5 times to get the air out. Split the dough in two and roll each piece out to a 2cm thick rectangle. Place each rectangle on a baking tray.
  4. Make two diagonal cuts in the dough, then another one straight down the middle. This gives the fougasse its classic leaf shape. Open the cuts out into a V shape to let the bread cook through properly.
  5. Leave the loaves to prove for 20 minutes until slightly puffed up.
  6. Preheat the oven to 220C. Dust the loaves with a little extra flour, then bake them for 15-20 minutes until they are golden brown and sound hollow when tapped on the bottom.
  7. Whilst still warm, drizzle with a bit more olive oil and sprinkle with a little sea salt.

Tools for making

Recipe variations

  • Whole wheat flour instead of white bread flour for a nuttier flavor
  • Add chopped herbs like rosemary, thyme, or basil to the dough for added aroma
  • Sprinkle grated cheese (such as Parmesan or Gruyere) over the top of the fougasse before baking for a cheesy crust
  • Replace olive oil with melted butter for a richer taste
  • Add toppings like olives, sun-dried tomatoes, or caramelized onions to the dough before baking
  • Make it a sweet version by adding sugar, cinnamon, and raisins or other dried fruits to the dough
  • For a meat-free option, omit any meat-based toppings and focus on vegetarian options like roasted vegetables or feta cheese
  • Experiment with different shapes, such as twisting the dough into a knot or braiding it for an interesting presentation

Recipe overview

Fougasse is a beautifully textured bread that hails from the South of France. It's notable for its signature leaf-like design, obtained by making strategic cuts before baking. This recipe will yield a wonderfully fragrant and chewy bread with a distinct olive oil flavor and a golden, crispy crust. With a relatively straightforward process, this fougasse recipe is perfect for both beginners trying their hand at bread making and seasoned bakers looking for a delightful new loaf to add to their repertoire. Enjoy it warm out of the oven, drizzled with a little more olive oil and a sprinkle of sea salt, for a truly Mediterranean experience.

Common questions

  1. Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour if you don't have bread flour on hand. However, keep in mind that bread flour has a higher protein content, which helps create a stronger structure in the bread.
  2. Can I freeze the dough? Yes, you can freeze the dough before the final proofing. Simply shape the dough, wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the refrigerator overnight before letting it come to room temperature and completing the final proofing.
  3. Can I add toppings to the fougasse? Absolutely! Fougasse can be topped with various ingredients like herbs (such as rosemary or thyme), olives, sun-dried tomatoes, or even grated cheese. Simply sprinkle these toppings on the dough before baking.
  4. How can I store the fougasse? Once cooled, store the fougasse in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. If you want to keep it fresh for longer, it's best to freeze it.
  5. Is fougasse vegan? The basic recipe for fougasse is vegan-friendly as it does not contain any animal products. However, if you choose to add toppings like cheese, make sure it aligns with your dietary preferences.

Serving dishes and utensils

  • Baking trays - Used for baking the fougasse in the oven.
  • Baking paper - Placed on the baking trays to prevent the dough from sticking.
  • Large bowl - Used for mixing and rising the dough.
  • Damp tea towel - Placed over the bowl to cover and protect the rising dough.
  • Flour - Used for dusting the work surface and preventing the dough from sticking.
  • Knife - Used for making diagonal and straight cuts in the dough to create the fougasse shape.
  • Olive oil - Added to the dough and drizzled on top of the baked fougasse for flavor.
  • Sea salt - Sprinkled on top of the baked fougasse for an additional flavor boost.

Origin stories

Ah, Fougasse! This delightful bread hails from the region of Provence, in the south of France. It was traditionally used to test the temperature of a wood fired oven: the thin, leaf-shaped bread would bake quickly, allowing the baker to gauge the oven's heat before baking the rest of the loaves. The characteristic slits in the dough, creating a pattern reminiscent of a leaf or an ear of wheat, allow for a crispy exterior and a soft, chewy interior. In olden times, it was also known as the "bread of the poor", as the ingredients were easily accessible and it was often used as a plate for other meals, to soak up sauces and juices. Nowadays, Fougasse is enjoyed as a delicacy, often flavoured with herbs, olives or cheese, and served with dips or aperitifs, a mark of the Provençal good life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.