Fougasse
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
A Provencal flatbread similar to focaccia, with a crisp crust and airy crumb. This plain version can be customized with olives, ham, cheese, or herbs.
Ingredients
- 300 g white bread flour
- 275 g water
- 5 g fresh yeast
- 350 g white bread flour
- 250 g water
- 2 g fresh yeast
- 50 g olive oil
- 5 g fine/table salt
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 115 mg
- Iron: 29.2 mg
- Magnesium: 171 mg
- Phosphorus: 654 mg
- Potassium: 693 mg
- Zinc: 6.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 g white bread flour
- 275 g water
- 5 g fresh yeast
- 350 g white bread flour
- 250 g water
- 2 g fresh yeast
- 50 g olive oil
- 5 g fine/table salt
Let's Cook
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Step 1.
Mix the pre-ferment ingredients (300g white bread flour, 275g water, 5g fresh yeast) together in a bowl until combined. Cover with plastic wrap or a damp towel and leave at room temperature for 12 hours (overnight), or until the mixture is bubbling vigorously.
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Step 2.
Add the dough ingredients (350g white bread flour, 250g water, 2g fresh yeast, 50g olive oil, 5g salt) to the pre-ferment. Knead—using a stand mixer with a dough hook is easiest—until you have a smooth, silky, stretchy dough that is very soft but no longer sticky. This may take 8–10 minutes in a mixer; the dough will be quite sloppy.
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Step 3.
Cover the dough and let it rest for 30 minutes. After 30 minutes, perform a single fold: gently stretch one side of the dough up and fold it over the center, then repeat on the other three sides. Cover and repeat the folding after 60 minutes and again after 90 minutes. After the third fold, let the dough rise for a further 2½–3½ hours, until it is puffed up and large bubbles appear on the surface.
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Step 4.
Dust your work surface generously with flour. Using an oiled dough scraper, carefully turn the dough out onto the floured surface, trying not to deflate the bubbles. Divide the dough into 2 or 3 equal pieces. Gently round each piece into a ball, but do not shape tightly. Roll one piece out to an oval about 1.5cm (⅝in) thick.
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Step 5.
Using your dough scraper, cut 3 or 4 angled slots on each side of the center of the oval to create a leaf-like pattern. Gently open the slots slightly. Repeat the rolling and cutting with the remaining dough pieces. Cover the shaped fougasses and let them prove for 1 hour. Meanwhile, heat the oven to 250°C (230°C fan)/480°F/gas 9+ (or as high as it will go) with baking stones or baking sheets placed inside to preheat.
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Step 6.
Using a well-floured peel, slide each fougasse onto a hot baking stone or baking sheet. Immediately reduce the oven temperature to 220°C (200°C fan)/425°F/gas 7. Bake for 10–15 minutes, until the fougasses are golden brown. Transfer to a wire rack to cool slightly before serving.