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Homemade Fougasse photo

Fougasse

This Fougasse is a French delight! A beautiful flatbread infused with olives, sun-dried tomatoes, and rosemary, perfect for any meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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

Equipment

  • Mixing Bowl
  • Wooden Spoon or Dough Scraper
  • Baking Sheet
  • Clean kitchen towel
  • Sharp knife or kitchen scissors

Method
 

Fougasse Cooking Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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.
  11. 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.