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Homemade Fougasse

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A rustic French flatbread that bakes to a golden crunch with a tender interior, flavored with herbs and olive oil.

Ingredients

Scale
  • 1 cup (130g) bread flour for biga preferment
  • 1/8 teaspoon instant or active-dry yeast for biga
  • 1/2 cup (120g/ml) room-temperature water for biga
  • 1 and 1/2 cups (195g) bread flour for main dough
  • 1/2 cup (65g) whole wheat flour
  • 3/4 teaspoon instant or active-dry yeast for main dough
  • 1 teaspoon table salt
  • 1/2 cup (120g/ml) room-temperature water for dough
  • 2 tablespoons (28g) extra-virgin olive oil
  • Flaky sea salt and herbs (such as rosemary, thyme, or Herbes de Provence) for topping

Instructions

  1. Make the biga preferment (Day 1). Whisk together 1 cup (130g) bread flour and 1/8 teaspoon yeast in a small bowl. Add 1/2 cup (120g/ml) room-temperature water, mix until combined into a shaggy paste, cover, and let rest at room temperature for 8 to 24 hours.
  2. Combine dry ingredients (Day 2). In a large bowl, stir together 1 and 1/2 cups (195g) bread flour, 1/2 cup (65g) whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon salt until evenly mixed.
  3. Add liquids and biga. Add the prepared biga, 1/2 cup (120g/ml) room-temperature water, and 2 tablespoons (28g) extra-virgin olive oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough. Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes until smooth, or use a stand mixer for 4 to 6 minutes. Place in an oiled bowl, cover, and let rest for 45 minutes to 2 hours.
  5. Perform stretch and folds. Every 45 minutes, gently fold the dough from all sides, rotating the bowl. Repeat for a total of four folds.
  6. Shape the dough into a triangle or egg shape on a baking sheet. Cover and let it rest for another 30 minutes to 2 hours.
  7. Create the fougasse pattern. Make diagonal cuts in the dough to create the leaf pattern, gently open the cuts, and rest covered for another 30 minutes to 1 hour.
  8. Preheat the oven to 450°F (232°C). Brush with olive oil and sprinkle with flaky sea salt and herbs.
  9. Bake in the oven until golden brown, about 20 minutes, until it sounds hollow when tapped.
  10. Finish and serve. Brush with additional olive oil if desired, and serve warm.

Notes

For best results, keep leftover fougasse wrapped in a towel at room temperature for up to 2 days. Freezing is also an option for up to 1 month.

Nutrition

Keywords: fougasse, flatbread, homemade, baking, French bread, rustic bread

Find it online: https://swifttasty.com/homemade-fougasse-recipe/