📝 About This Recipe
Hailing from the heart of Provence, the Fougasse is the rustic, artistic cousin of the Italian focaccia, traditionally sculpted to resemble a head of wheat or a leaf. This golden crust reveals a soft, airy crumb infused with the finest extra virgin olive oil and fragrant Mediterranean herbs. It is a celebratory centerpiece of French boulangerie, perfect for tearing and sharing at a sun-lit garden table.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (High protein flour for better structure)
- 350 ml Warm Water (Approximately 100°F/38°C)
- 7 grams Active Dry Yeast (One standard packet)
- 10 grams Fine Sea Salt (Essential for flavor development)
- 30 ml Extra Virgin Olive Oil (Plus extra for greasing the bowl)
- 1 teaspoon Honey (To help the yeast bloom and aid browning)
The Aromatics & Topping
- 2 tablespoons Fresh Rosemary (Finely chopped)
- 1 tablespoon Fresh Thyme (Leaves stripped from stems)
- 1 tablespoon Maldon Sea Salt Flakes (For a crunchy finish)
- 1/2 cup Kalamata Olives (Pitted and roughly chopped)
- 3 tablespoons Extra Virgin Olive Oil (For brushing the crust)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until a foamy 'cap' forms on the surface, indicating the yeast is alive.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and fine sea salt. Create a well in the center.
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3
Pour the yeast mixture and the 30ml of olive oil into the well. Mix on low speed until a shaggy dough forms and no dry flour remains.
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4
Increase the speed to medium and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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5
Add the chopped rosemary, thyme, and olives. Knead for another 1 minute on low speed until the aromatics are evenly distributed through the dough.
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6
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 hours, or until doubled in size.
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7
Gently turn the dough onto a lightly floured surface. Divide it into two equal portions. Avoid degassing the dough too aggressively; you want to keep those lovely air bubbles.
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8
Pat each piece of dough into a rough triangle or oval shape, about 1-inch thick. Transfer each to a baking sheet lined with parchment paper.
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9
Using a bench scraper or a sharp knife, cut a large vertical slit down the center of each loaf, leaving the ends intact. Then, cut 3-4 diagonal 'branch' slits on either side of the center cut.
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10
Use your fingers to gently stretch the slits open wide. This is crucial—if they aren't stretched enough, they will close back up during the second rise and bake.
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11
Cover the loaves loosely with a light towel and let them proof for another 45 minutes. Meanwhile, preheat your oven to 450°F (230°C).
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12
Just before baking, generously brush the surface of the loaves with olive oil and sprinkle with the Maldon sea salt flakes.
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13
Bake for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Remove from the oven and brush with one final light coating of olive oil while still hot to keep the crust supple. Transfer to a wire rack to cool slightly.
💡 Chef's Tips
For the best flavor, use a high-quality 'first cold press' olive oil as it defines the taste of the bread. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. Don't be afraid to pull the slits wide; the 'wheat ear' shape is what gives Fougasse its signature crispy edges. If you don't have fresh herbs, use 1 tablespoon of Herbes de Provence, but rehydrate them in the olive oil first to prevent burning.
🍽️ Serving Suggestions
Serve warm alongside a bowl of tapenade or high-quality balsamic vinegar and oil for dipping. Pairs beautifully with a crisp, chilled Provence Rosé or a light Sauvignon Blanc. Excellent as an accompaniment to a Mediterranean bouillabaisse or a hearty ratatouille. Use it as the ultimate sandwich bread by splitting a section and filling it with prosciutto and goat cheese.