📝 About This Recipe
Hailing from the heart of Provence, Fougasse is the French cousin to Italy's focaccia, distinguished by its iconic leaf-like shape and incredibly crisp, golden crust. This artisan loaf features a light, airy crumb infused with premium olive oil and aromatic herbs, designed with decorative slashes that maximize the crunchy surface area. It is as much a work of edible art as it is a staple of French baking, perfect for tearing and sharing at any Mediterranean-inspired gathering.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein for better structure)
- 350 ml Warm Water (approximately 95°F (35°C))
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Fine Sea Salt
- 30 ml Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 teaspoon Honey (to feed the yeast and aid browning)
Aromatics & Toppings
- 2 tablespoons Herbes de Provence (dried blend of thyme, rosemary, savory, and oregano)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 1/2 cup Kalamata Olives (pitted and chopped)
- 2 sprigs Fresh Rosemary (finely minced)
- 1/2 teaspoon Garlic Powder (optional, for the dough)
👨🍳 Instructions
-
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.
-
2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, fine sea salt, and garlic powder. Create a well in the center.
-
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.
-
4
Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away from the sides of the bowl.
-
5
Add the chopped olives and 1 tablespoon of the Herbes de Provence during the last minute of kneading until just incorporated.
-
6
Transfer the dough to a large, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven now. Otherwise, line two large baking sheets with parchment paper.
-
8
Gently turn the dough out onto a lightly floured surface. Divide it into two equal portions, being careful not to deflate all the air bubbles.
-
9
Pat each piece of dough into a flat triangle or leaf shape, roughly 1 inch thick.
-
10
Using a bench scraper or a sharp knife, cut one long vertical slit down the center of the triangle, leaving the edges intact. Then, cut 3-4 diagonal slits on each side to mimic the veins of a leaf.
-
11
Use your fingers to gently pull the slits open wide. This is crucial; if they aren't wide enough, they will close up during the second rise and bake.
-
12
Transfer the shaped loaves to the prepared baking sheets. Cover lightly and let rest for another 20-30 minutes.
-
13
Generously brush the tops with more olive oil and sprinkle with the remaining Herbes de Provence, fresh rosemary, and flaky sea salt.
-
14
Bake for 20-25 minutes, or until the loaves are deeply golden brown and sound hollow when tapped on the bottom. For a crispier crust, spray the oven walls with water during the first 5 minutes of baking.
-
15
Remove from the oven and brush once more with a light coating of olive oil while hot. Let cool on a wire rack for at least 15 minutes before serving.
💡 Chef's Tips
Use a high-quality extra virgin olive oil as the flavor really shines through in this bread. If your kitchen is cold, let the dough rise in an oven that is turned off with the light on. Don't be afraid to pull the 'eyelets' of the bread very wide; they should look like large holes to ensure the signature crisp texture. To prevent the dough from sticking to your knife while cutting the slits, dip the blade in flour or oil between cuts. For a sourdough twist, replace the yeast with 100g of active starter and adjust the water and flour accordingly.
🍽️ Serving Suggestions
Serve warm with a small bowl of balsamic vinegar and high-quality olive oil for dipping. Pairs beautifully with a chilled glass of Rosé from the Côtes de Provence. Use it as a centerpiece for a charcuterie board featuring soft goat cheese and prosciutto. Accompany a hearty Bouillabaisse or vegetable Ratatouille to soak up the delicious juices. Slice leftovers horizontally to make the ultimate gourmet toasted sandwich.