📝 About This Recipe
Hailing from the sun-soaked hills of Provence, Fougasse is the French cousin to Italian focaccia, distinguished by its iconic leaf-like lattice shape. This bread boasts a crisp, golden crust and a tender, airy interior infused with high-quality olive oil and aromatic herbs. It is the ultimate artisanal centerpiece for any appetizer spread, designed to be torn apart by hand and shared among friends.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high protein for better structure)
- 350 ml Warm Water (approximately 105°F to 110°F)
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Fine Sea Salt
- 30 ml Extra Virgin Olive Oil (plus extra for drizzling)
- 1 teaspoon Honey (to feed the yeast and aid browning)
Aromatics and Toppings
- 2 tablespoons Herbes de Provence (a blend of thyme, rosemary, savory, and oregano)
- 1 teaspoon Flaky Sea Salt (for finishing (Maldon is preferred))
- 1 sprig Fresh Rosemary (leaves stripped and roughly chopped)
- 1/4 cup Pitted Kalamata Olives (finely chopped (optional mix-in))
- 1 clove Garlic (finely minced for the oil brush)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and sea salt. Make a well in the center and pour in the yeast mixture and 30ml of olive oil.
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3
Mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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4
If using chopped olives or half of the dried herbs, add them during the last 1 minute of kneading to incorporate evenly.
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5
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
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6
Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions using a bench scraper. Avoid deflating the air bubbles too aggressively.
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7
Pat each piece of dough into a rough triangle or oval shape about 1 inch thick. Place each on a baking sheet lined with parchment paper.
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8
Using a bench scraper or a sharp knife, make one long vertical cut down the center of the dough (leaving the ends intact) and 3-4 diagonal slashes on either side to mimic the veins of a leaf.
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9
Crucial Step: Use your fingers to stretch the holes wide open. If you don't stretch them enough, they will close back up during the second rise and bake.
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10
Cover the loaves loosely with a clean towel and let rise for another 45 minutes. Meanwhile, preheat your oven to 450°F (230°C) and place an empty tray on the bottom rack.
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11
Whisk together 2 tablespoons of olive oil, the minced garlic, and the remaining Herbes de Provence. Gently brush this mixture over the risen loaves.
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12
Sprinkle generously with flaky sea salt and fresh rosemary. Just before sliding the bread into the oven, pour a cup of hot water into the empty tray on the bottom rack to create steam.
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13
Bake for 18-22 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Transfer to a wire rack. For an extra-decadent finish, brush with one final light coating of olive oil while hot. Serve warm.
💡 Chef's Tips
Always use a kitchen scale for the flour to ensure the hydration level is perfect for an airy crumb. Don't be afraid to pull and stretch the 'lattice' holes aggressively; they should look exaggerated before they go into the oven. Creating steam in the oven is the secret to a professional, crispy crust—don't skip the water tray! If the dough keeps snapping back when you try to shape it, let it rest for 5 minutes to relax the gluten, then try again. You can substitute the Herbes de Provence with fresh thyme and lemon zest for a brighter, citrusy profile.
🍽️ Serving Suggestions
Serve alongside a small bowl of high-quality balsamic vinegar and extra virgin olive oil for dipping. Pairs beautifully with a chilled glass of dry Rosé from the Côtes de Provence. Use it as the star of a charcuterie board with soft goat cheese, prosciutto, and fig jam. Accompany a warm bowl of Bouillabaisse or a creamy roasted tomato soup. Top with a few sun-dried tomatoes before baking for an extra burst of Mediterranean flavor.