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Fougasse
A rustic Provençal flatbread, traditionally shaped like an ear of wheat, infused with the fragrant aroma of olive oil and studded with olives and rosemary. Perfect for sharing.
ð§ ææ
- 500 g All-purpose flour(Or bread flour for a chewier crust)
- 325 ml Warm water(Around 40-45°C (105-115°F))
- 2 tsp Active dry yeast
- 80 ml Olive oil(Plus extra for brushing)
- 100 g Pitted olives(Kalamata or Niçoise olives work well, roughly chopped)
- 2 tbsp Fresh rosemary(Finely chopped)
- to taste Fleur de sel(Or coarse sea salt, for topping)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy. In a large mixing bowl, whisk together the flour and a pinch of salt (if not using fleur de sel for topping). Make a well in the center.
â±ïž 10 minutes - 2
Make the dough: Pour the foamy yeast mixture and 60ml of the olive oil into the well of the flour. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. Add a little more flour if too wet, or a tiny bit of water if too dry.
â±ïž 15 minutes - 3
First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
â±ïž 1.5 - 2 hours - 4
Incorporate additions: Gently punch down the risen dough. Scatter the chopped olives and chopped rosemary over the dough. Fold them in by gently pressing and folding the dough over itself a few times until evenly distributed. Be careful not to overwork the dough.
â±ïž 5 minutes - 5
Shape and second rise: Divide the dough into two equal portions. On a lightly floured surface or parchment paper, shape each portion into a rustic, elongated oval or leaf shape, about 1-1.5 cm (œ inch) thick. Using a sharp knife or a bench scraper, make several diagonal slashes across the surface of each dough piece. Gently pull these slashes open to create the characteristic 'ear of wheat' shape. Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30-45 minutes until slightly puffy.
â±ïž 45 minutes - 6
Preheat oven: While the dough is having its second rise, preheat your oven to 220°C (425°F).
â±ïž 15 minutes - 7
Bake: Brush the surface of the fougasse generously with the remaining 20ml of olive oil. Sprinkle with fleur de sel or coarse sea salt. Bake for 15-20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
â±ïž 15-20 minutes - 8
Cool and serve: Transfer the fougasse to a wire rack to cool slightly. It is best enjoyed warm.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âEnsure the slashes are deep enough and gently pulled open; this is key to the fougasse's signature look and texture.
- âDon't be shy with the olive oil brush; it adds flavor and helps create a crisp crust.
- âFougasse is best enjoyed fresh, ideally within a few hours of baking, while still warm.
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- Add crispy cooked lardons (bacon) and a sprinkle of GruyÚre cheese.
- Incorporate chopped anchovy fillets and capers into the dough before shaping.
- Add sun-dried tomatoes or caramelized onions for extra flavor.