Fougasse
Fougasse is a delightful bread from the Provence region of France, characterized by its flat shape and beautiful slashes that resemble the leaves of a plant. It’s not just a feast for the eyes; the flavors of this bread can be enhanced with various ingredients, making it a versatile companion to any meal. Imagine breaking off a piece of warm, aromatic fougasse, with its crispy crust giving way to a soft, chewy interior. In this recipe, we’ll explore how to make this delicious bread at home using a few simple ingredients and flavors that will transport you straight to a French bakery.
What Sets This Recipe Apart
This fougasse recipe is special because it balances ease and flavor. With just a handful of ingredients, including olives, sun-dried tomatoes, rosemary, and cranberries, this recipe creates a bread that is perfect as an appetizer, a side for soups, or even as a sandwich base. The inclusion of both instant yeast and a long fermentation time allows the dough to develop a rich flavor profile, while the added toppings give it a unique twist.
Gather These Ingredients
- 1 cup flour
- 1 cup water
- 1/8 teaspoon dry yeast (instant yeast works too)
- 2 1/2 cups flour (plus or minus 1/4 cup)
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup olives, chopped
- 3 tablespoons sun-dried tomatoes, chopped
- 3 sprigs fresh rosemary, chopped
- 1/4 cup dried cranberries
Toolbox for This Recipe
- Mixing bowl – For combining your ingredients.
- Wooden spoon or dough scraper – To mix and knead the dough.
- Baking sheet – Where the fougasse will rise and bake.
- Clean kitchen towel – To cover the dough while it rises.
- Sharp knife or kitchen scissors – For making slashes in the dough.
Fougasse Cooking Guide
Step 1: Prepare the Dough
In a large mixing bowl, combine 1 cup of flour, 1 cup of water, and 1/8 teaspoon of dry yeast. Stir until the mixture is well combined. This will be your starter dough.
Step 2: Let It Rest
Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes. This resting period will allow the yeast to activate and the flour to absorb the water.
Step 3: Mix the Main Dough
After the initial resting period, add 2 1/2 cups of flour, 2 teaspoons of instant yeast, 1 teaspoon of salt, and 2 tablespoons of olive oil to the bowl. Mix everything together until a rough dough forms.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, feel free to add more flour, a tablespoon at a time.
Step 5: Add the Flavorings
Once your dough is kneaded, flatten it slightly and sprinkle the chopped olives, sun-dried tomatoes, rosemary, and cranberries over the top. Fold the dough over itself a few times to incorporate the ingredients evenly.
Step 6: First Rise
Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Step 7: Shape the Fougasse
After the dough has risen, gently punch it down to release the gas. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into an oval and place them on a baking sheet lined with parchment paper.
Step 8: Create the Signature Slashes
Using a sharp knife or kitchen scissors, make several diagonal cuts across the top of each dough oval. This not only enhances the appearance but also helps with even baking.
Step 9: Second Rise
Cover the shaped fougasse with a towel and let them rise for another 30-45 minutes. Meanwhile, preheat your oven to 425°F (220°C).
Step 10: Bake
Once the dough has risen, place it in the preheated oven and bake for 20-25 minutes or until the fougasse is golden brown and sounds hollow when tapped on the bottom.
Step 11: Cool and Enjoy
Remove the fougasse from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature as a perfect accompaniment to your favorite dishes.
Substitutions by Diet
- Gluten-Free: Use a gluten-free flour blend instead of regular flour.
- Dairy-Free: This recipe is naturally dairy-free, but ensure that any added ingredients like sun-dried tomatoes are also dairy-free.
- Vegetarian: This recipe is vegetarian-friendly, but you can enhance the flavors with additional herbs or cheeses if desired.
- Low-Sodium: Reduce the salt or omit olives, which can be salty.
Don’t Do This
- Don’t rush the rising times; the longer the dough ferments, the better the flavor.
- Don’t skip the slashing step; it’s essential for the bread to bake evenly.
- Don’t overload the dough with too many add-ins; balance is key for the texture.
- Don’t bake the fougasse at a lower temperature; a hot oven creates a better crust.
Shelf Life & Storage
The fougasse can be stored at room temperature for up to 3 days in a sealed container or wrapped in plastic. For longer storage, it can be frozen for up to 2 months. To reheat, simply warm it in the oven for a few minutes until crispy.
Troubleshooting Q&A
What if my dough didn’t rise?
If your dough didn’t rise, it may be due to inactive yeast. Make sure to check the expiration date on your yeast, and ensure your water was not too hot or too cold when mixing the dough.
Can I add more ingredients to my fougasse?
Absolutely! Feel free to experiment with different herbs, cheeses, or even nuts for added flavor. Just be mindful of the texture and moisture levels in the dough.
Why is my fougasse dense?
A dense fougasse could be a result of too much flour or not enough rising time. Make sure to measure your ingredients accurately and give your dough enough time to rise.
How do I serve fougasse?
Fougasse is incredibly versatile! Serve it warm with olive oil for dipping, alongside soups, or use it as a base for sandwiches. It also pairs beautifully with cheeses and charcuterie boards.
That’s a Wrap
Fougasse is more than just a bread—it’s a celebration of flavors and textures that brings warmth to any table. Whether enjoyed with a meal or as a snack, this recipe is sure to impress your family and friends. So roll up your sleeves, gather your ingredients, and let the aroma of freshly baked fougasse fill your home. Happy baking!
Fougasse
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 cup of flour, 1 cup of water, and 1/8 teaspoon of dry yeast. Stir until the mixture is well combined. This will be your starter dough.
- Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes. This resting period will allow the yeast to activate and the flour to absorb the water.
- After the initial resting period, add 2 1/2 cups of flour, 2 teaspoons of instant yeast, 1 teaspoon of salt, and 2 tablespoons of olive oil to the bowl. Mix everything together until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, feel free to add more flour, a tablespoon at a time.
- Once your dough is kneaded, flatten it slightly and sprinkle the chopped olives, sun-dried tomatoes, rosemary, and cranberries over the top. Fold the dough over itself a few times to incorporate the ingredients evenly.
- Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the gas. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into an oval and place them on a baking sheet lined with parchment paper.
- Using a sharp knife or kitchen scissors, make several diagonal cuts across the top of each dough oval. This not only enhances the appearance but also helps with even baking.
- Cover the shaped fougasse with a towel and let them rise for another 30-45 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Once the dough has risen, place it in the preheated oven and bake for 20-25 minutes or until the fougasse is golden brown and sounds hollow when tapped on the bottom.
- Remove the fougasse from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature as a perfect accompaniment to your favorite dishes.
Notes
- Store the fougasse at room temperature for up to 3 days in a sealed container.
- To freeze, wrap in plastic and store for up to 2 months.
- Reheat in the oven for a few minutes to regain crispiness.
