Discovering fougasse: The rustic bread with a French flair.
If you’re a fan of artisanal bread, then fougasse is a must-try. This rustic, leaf-shaped bread, with its origins in the Provence region of France, is not only visually stunning but also deeply satisfying in flavor and texture. What makes fougasse so appealing is its simplicity. The basic dough is made from just flour, water, yeast, salt, and olive oil. Yet, this simplicity allows the flavors of the ingredients to shine. The outside of the bread is golden and crisp, while the inside remains soft and airy.
One of the joys of making fougasse is that it’s incredibly versatile. You can keep it simple with just a sprinkle of sea salt and a brush of olive oil, or you can get creative with a variety of toppings. Herbs like rosemary and thyme, or even olives, sun-dried tomatoes, and cheese, can be added to give the bread extra flavor. Now, while fougasse might look intricate, it’s surprisingly easy to make. After mixing and kneading the dough, it’s left to rise until it doubles in size. The dough is then shaped, cut, and allowed to rise again before baking. The result is a loaf that’s as beautiful as it is delicious.
What is Fougasse?
Fougasse is the French answer to Italy’s focaccia bread. It’s a flatbread that’s typically shaped like a leaf or an ear of wheat, with slits cut into the dough to give it a unique appearance. Traditionally, it was used to test the temperature of wood-fired ovens, but over time, it became a beloved bread in its own right. This incredible flatbread even has roots all the way back to Roman times. The original bread it evolved from was called panis focacius or “bread of the hearth”, which is what focaccia evolved from as well.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt for sprinkling
How to Make Fougasse
Step 1: In a large mixing bowl, combine the flour, yeast, and salt.
Step 2: Add warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
Step 3: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Step 5: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Step 6: Punch down the risen dough and divide it into two equal parts.
Step 7: Shape each part into an oval on the prepared baking sheet.
Step 8: Using a sharp knife, make a vertical cut down the center of each oval, then make diagonal cuts along each side to form a leaf pattern.
Step 9: Gently pull apart the cuts to open them slightly.
Step 10: Sprinkle the dough with chopped rosemary and coarse sea salt.
Step 11: Let the dough rest for 20 minutes, then bake in the preheated oven for 20 minutes or until golden brown.
Step 12: Remove from oven and let cool on a wire rack before serving.
FAQs & Tips
The beauty of this recipe is that it makes two loaves of bread. I like to bake one right away, then cover the other with plastic wrap and refrigerate it until the next day. That way, I have multiple days of fresh bread. The cooked bread can be stored on your counter at room temperature for up to 2 days but can be frozen for up to 3 months. If you decide to freeze a cooked loaf of bread, all you have to do to eat it is thaw it out and pop it back in a preheated oven for about five minutes. This will bring the bread right back to how it was the day you first baked it.
Yes, you can. Classical versions of this bread have included things like olives, bacon, or even cheese, so feel free to let your imagination run wild.
Focaccia is an Italian bread you let rise, typically made on a sheet tray, and fougasse is a French version that is flattened and shaped to look like a leaf or an ear of wheat. The taste profile of both is very similar.
Serving Suggestions
Whether you’re a seasoned baker or just starting out, fougasse is a bread worth adding to your repertoire. Its rustic appearance, coupled with its rich, comforting flavors, makes it a delightful addition to any meal. So, the next time you’re in the mood to bake, why not try your hand at fougasse? Not only will you be making a delicious classic bread, but you’ll also be bringing a little piece of Provence to your home.
Fougasse itself is incredibly versatile. Serve it warm with a dipping bowl of olive oil and balsamic vinegar or alongside a cheese and charcuterie board. It’s also perfect for sopping up soups or stews or simply enjoying it as a snack. If you are in the market for delicious soups to dip your fresh bread in, then look no further than this warm and hearty Instant Pot Lentil Soup or this wildly-delicious Buffalo Chicken Soup. For something with a little more of a classic feel, this Prosciutto Pasta dish fits right in.
Until next time, happy cooking!
Fougasse Recipe
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine the flour, yeast, and salt.
- Add warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into two equal parts.
- Shape each part into an oval on the prepared baking sheet.
- Using a sharp knife, make a vertical cut down the center of each oval, then make diagonal cuts along each side to form a leaf pattern.
- Gently pull apart the cuts to open them slightly.
- Sprinkle the dough with chopped rosemary and coarse sea salt.
- Let the dough rest for 20 minutes, then bake in the preheated oven for 20 minutes or until golden brown.
- Remove from oven and let cool on a wire rack before serving.
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