Fougasse

Name: Fougasse
Prep time: 18 h
Cook time: 25 min
Yield: 2 loaves
Ingredients: 1 cup flour; 1 cup water; 1/8 teaspoon yeast; 1 cup water; 2 1/2 cups flour; 2 teaspoon yeast; 1 teaspoon salt; 2 Tablespoon olive oil; 1/4 cup olives; 3 Tablespoons sun dried tomatoes; 3 sprigs rosemary; 1/4 cup cranberries

User Reviews

5.0

15 reviews

Excellent

Prep Time
18 hrs
Cook Time
mins
Servings
2 loaves
Calories
980 kcal
Course
Bread
Cuisine
Mediterranean

Fougasse

Quade Maldonado

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Fougasse is a classic French bread from the south area of Provence. It's classically a flatbread which is usually flavored and studded with add-ins.

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Ingredients

Servings

Starter

1 cup flour
1 cup water
1/8 teaspoon yeast dry yeast or instant yeast.

Dough

1 cup water
2 1/2 cups flour Plus or Minus 1/4cup
2 teaspoon yeast Instant Yeast
1 teaspoon salt
2 Tablespoon olive oil

Add-ins

1/4 cup olives
3 Tablespoons sun dried tomatoes
3 sprigs rosemary
1/4 cup cranberries

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Notes

Plan ahead too make this recipe as the starter needs to be made one day in advance.
While you can make the dough skipping the starter, it's highly recommended to make it as it adds impeccable flavor to the bread.
You don't need a machine or to knead the starter ingredients, rather you just to have them mixed up together. It doesn't have the consistency of a dough, it's far more liquidy.
The next day, proceed with the dough when you're ready to spare the time for rising and shaping the bread.
The final dough will have a definite ball shape and will require kneading. For the record I have an Ankarsrum Kitchen machine and I LOVE everything about it. It has replaced all my other kitchen machines in a snap!
The dough as well defined and kneaded as it is, it will still feel slightly sticky when touched by hand.
Make sure to follow the shaping instructions above and ALWAYS leave an inch border when making any slits along the dough.
ALWAYS remember that as the dough rises, the slits you make can close and disappear. So in order to maintain the shape of the bread, use your fingers to open up the slits after making them.
You can bake the bread with steam for a crisper crust.
Store leftover Fougasse in the freezer for up 3 months, thaw and reheat in a 35o degree oven for 10 minutes. Or in the fridge and reheat the same way.