Fougasse

Fougasse is a traditional French bread known for its artistic, decorative appearance and deliciously crispy crust. Originating from the Provence region, this bread is typically shaped into a flat, leaf-like or vine leaf form, often featuring decorative slashes or cutouts that create an inviting, rustic look. Fougasse is versatile and can be flavoured with a variety of ingredients such as herbs, olives, garlic, or even sun-dried tomatoes, making it a flavourful accompaniment to meals or a savoury snack. Its crisp crust paired with its soft interior makes fougasse a memorable bread that captures the essence of Provençal baking tradition.

Makes

1 large fougasse, or several smaller ones

Preparation Time

45 minutes

Proofing Time

2 ½ hours

Baking Time

20 - 30 minutes

INGREDIENTS

500 g Italian type 00 white flour or strong bread flour
350ml water
7 g dried yeast
½ teaspoon salt
several large pinches of fresh thyme or rosemary

METHOD

Pour the water into the mixer bowl and dissolve the yeast. Slowly add the flour and start to knead at low speed; after a few minutes add the salt and continue to knead until you get a smooth, even dough.

If kneading by hand, as soon as the mixture is well-combined, even if it is very sticky, transfer to a work surface and start to slap and fold the dough on the work surface: this will give you a smooth and even mixture. 

Then put the dough in a covered bowl and leave in a warm place to rise for about 2 hours. When the dough has risen, turn it out onto the work surface and cut in half. Lightly press on each piece. Then make a central cut with a knife and lateral cuts to make the design of a leaf. Brush the surface with a little water and sprinkle with herbs.  Leave to rise for 20-30 minutes. Cook in a pre-heated oven at 220°C on a pizza stone or baking tray lined with baking paper for about 20 minutes.