📝 About This Recipe
Hailing from the heart of Provence, Fougasse is the French cousin to Italy's focaccia, instantly recognizable by its striking leaf-like lattice shape. This artisanal flatbread features a crisp, golden crust that gives way to a soft, airy crumb infused with the fragrant essence of high-quality olive oil. Whether torn apart at a summer picnic or served alongside a hearty Mediterranean stew, it is a rustic masterpiece that captures the soul of Southern French baking.
🥗 Ingredients
The Dough Starter
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1 teaspoon Honey (to feed the yeast)
The Flour Mix
- 3 1/2 cups Bread flour (plus extra for dusting; high protein is best)
- 2 teaspoons Fine sea salt
- 1/4 cup Extra virgin olive oil (use a fruity, high-quality oil)
Toppings and Aromatics
- 2 tablespoons Fresh rosemary (finely chopped)
- 1 tablespoon Maldon flaky sea salt (for finishing)
- 1/2 cup Kalamata olives (pitted and halved (optional))
- 1/4 cup Sun-dried tomatoes (thinly sliced (optional))
- 2 tablespoons Extra virgin olive oil (for brushing before and after baking)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, yeast, and honey. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the 1/4 cup of olive oil to the yeast mixture. Using the dough hook attachment on low speed, gradually add the bread flour and fine sea salt.
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3
Increase the mixer speed to medium and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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4
Lightly oil a large bowl. Transfer the dough to the bowl, turning it once to coat it in oil. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions.
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6
Pat each portion into a rough triangle or oval shape, about 1 inch thick. Place each piece onto a baking sheet lined with parchment paper.
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7
Using a bench scraper or a sharp knife, cut a large vertical slit down the center of the dough, leaving the top and bottom intact. Then, cut 3-4 diagonal slits on each side of the center line, mimicking the veins of a leaf.
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8
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.
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9
Cover the shaped loaves loosely with a clean towel and let them rise for another 45 minutes. Meanwhile, preheat your oven to 450°F (230°C).
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10
Just before baking, brush the surface of the dough generously with olive oil. Press the chopped rosemary, olives, and sun-dried tomatoes (if using) into the surface.
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11
Sprinkle the flaky sea salt over the top. For extra steam and a better crust, spritz the oven walls with a little water just as you slide the trays in.
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12
Bake for 18-22 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom.
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13
Remove from the oven and immediately brush with one final light coating of olive oil for a beautiful sheen and extra flavor. Let cool on a wire rack for at least 10 minutes before serving.
💡 Chef's Tips
Always use bread flour rather than all-purpose to achieve that characteristic chewy texture and structural integrity for the leaf shape. When cutting the slits, ensure you stretch the holes significantly wider than you think necessary, as the dough will expand and fill the gaps. For a deeper flavor, you can add the rosemary directly into the dough during the final minute of kneading. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on for a gentle warmth. Avoid over-flouring the workspace; a slightly tacky dough produces a much lighter, airier crumb than a dry, stiff dough.
🍽️ Serving Suggestions
Serve warm alongside a bowl of premium balsamic vinegar and extra virgin olive oil for dipping. Pair with a crisp, chilled glass of Provençal Rosé or a light Sauvignon Blanc. Accompany a charcuterie board featuring Prosciutto, soft goat cheese, and Marcona almonds. Use it as the ultimate side bread for a Bouillabaisse or a rich tomato-based seafood stew. Tear into pieces and use to scoop up fresh tapenade or creamy hummus.