📝 About This Recipe
Hailing from the sun-soaked hills of Provence, Fougasse is the French cousin to the Italian focaccia, distinguished by its iconic leaf-like slashes that create a beautifully crisp crust. This artisan loaf is infused with fragrant rosemary and thyme, finished with a generous sprinkle of flaky sea salt and high-quality olive oil. It is the ultimate communal bread, designed to be torn apart by hand and shared alongside a crisp glass of rosé or a hearty Mediterranean stew.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high-protein for better structure)
- 350 ml Warm Water (approximately 105°F/40°C)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast)
- 10 grams Fine Sea Salt
- 30 ml Extra Virgin Olive Oil (plus extra for greasing the bowl)
Aromatics and Toppings
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Dried Herbes de Provence
- 1 tablespoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/4 cup Pitted Kalamata Olives (chopped (optional))
- 2 tablespoons Extra Virgin Olive Oil (for brushing before and after baking)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, honey, and yeast together. Let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the bread flour and fine sea salt.
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3
Pour the yeast mixture and the 30ml of olive oil into the flour. Mix on low speed until a shaggy dough forms and no dry flour remains.
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4
Increase the speed to medium and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away from the sides of the bowl. If kneading by hand, work the dough on a lightly floured surface for 10 minutes.
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5
Fold in half of the chopped rosemary and the olives (if using). Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven now. Line two large baking sheets with parchment paper.
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7
Gently turn the risen dough onto a lightly floured surface. Divide it into two equal portions. Avoid degassing the dough too much; you want to keep those lovely air bubbles.
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8
Pat each piece of dough into a rough triangle or oval shape, about 1 inch thick. Transfer each to a prepared baking sheet.
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9
Using a bench scraper or a sharp knife, make one long vertical cut down the center of the triangle (not touching the edges). Then, make 3-4 diagonal cuts on either side to mimic the veins of a leaf.
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10
Using your fingers, gently pull the slits open wide. This is crucial—if the holes are too small, they will close up during the second rise and bake.
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11
Cover the loaves loosely with a kitchen towel and let them rest for 20-30 minutes for a second rise.
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12
Brush the surface of the dough generously with olive oil. Sprinkle with the remaining rosemary, herbes de Provence, and the flaky sea salt.
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13
Bake for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Immediately upon removing from the oven, brush with one final light coating of olive oil for a beautiful sheen and extra flavor. Let cool slightly on a wire rack before serving.
💡 Chef's Tips
Always weigh your flour with a scale for the most consistent results; volume measurements can vary wildly. To get a professional 'steam' effect in a home oven, toss a few ice cubes onto a preheated tray at the bottom of the oven right after sliding the bread in. Ensure your slits are pulled wide enough—aim for 2-inch wide gaps so the bread retains its iconic 'ladder' shape. If you prefer a softer crust, wrap the warm bread in a clean kitchen towel immediately after the final oil brush. Experiment with toppings like sun-dried tomatoes, caramelized onions, or grated Gruyère for a different flavor profile.
🍽️ Serving Suggestions
Serve warm alongside a bowl of high-quality balsamic vinegar and extra virgin olive oil for dipping. Pairs beautifully with a chilled French Rosé or a crisp Sauvignon Blanc. The perfect accompaniment to a classic Bouillabaisse or a creamy tomato bisque. Use it as the foundation for an impressive charcuterie board with soft cheeses like Camembert and salty prosciutto. Tear into large chunks to scoop up fresh hummus or baba ganoush.