Fougasse aux Herbes de Provence
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5
2 reviews
Excellent
Fougasse aux Herbes de Provence
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A recipe for Fougasse aux Herbes de Provence! This wheat-shaped Provençal bread is filled with Herbes de Provence and baked until golden.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 2/3 cups water 105-115˚F, 40-46˚C, lukewarm
- 5 cups bread flour 650 grams
- 2 tablespoons herbes de provence dried
- 2 teaspoons salt
- 1/4 cup olive oil plus more for greasing
- ice for baking
Instructions
- In a large bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine, then allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, Herbes de Provence, and salt.
- Slowly add in the olive oil, followed by the water and frothy yeast mixture to bring together the dough.
- Knead until the dough is smooth and elastic. If too crumbly, slowly add a little more water. If too sticky to handle, slowly add a little more flour.
- Grease a large bowl with olive oil and add the dough, turning to coat.
- Cover the bowl and allow to rise at room temperature until doubled in size, 1-2 hours.
- On a work surface lightly greased with olive oil, divide the dough into 3 equal pieces. Form each piece into a smooth ball, cover, and allow to rest at room temperature for 30 minutes.
- Preheat oven to 450˚F (230˚C). Place one oven rack in the center of the oven and another at the bottom of the oven. Place a baking dish on the bottom oven rack. Line three baking sheets with parchment.
- Place one ball of dough on the parchment-lined baking sheet and press or roll into an oval shape about 12 inches (30.5 centimeters) and 8 inches (20 centimeters) wide.
- Use a dough scraper or sharp knife to make upward diagonal cuts about 1-2 inches (2.5-5 centimeters) apart across each side of the dough to create a wheat or leaf shape.
- Use your hands to spread out the cuts, making the bottom of the bread wider than the top.
- Repeat with the other two pieces of dough to make 3 loaves in all.
- Cover each prepared bread with a towel and let rise at room temperature until puffy, about 20 minutes.
- Place one or two handfuls of ice in the baking dish on the bottom rack of the oven, immediately place one or two of the baking sheets on the center racks, and close the oven door.
- Bake the bread until golden, about 20 minutes. Repeat with the other loaves, adding more ice to the bottom pan if needed.
- The Fougasse aux Herbes de Provence is best shortly after baking and within a day.
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Overall Rating
5
2 reviews
Excellent
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