| Prep: 25 mins | Cook: 20 mins – 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 5g | 1g | 74g |
| sugars | fibre | protein | salt |
| 1g | 3g | 11g | 0.67g |
About Fougasse
At the very heart of Provençal cuisine is a bread so distinctively shaped and exquisitely flavored that it seizes your senses from the first glance. This beautiful creation, known as Fougasse, is a sight to behold and a delight to relish. Originating from the stunning South of France, Fougasse is a testament to the simplicity and charisma of rustic French baking, offering an explosion of flavors that are anything but ordinary.
Elaborating on Fougasse
The key to Fougasse’s unmistakable flavor profile lies in the magical amalgamation of its ingredients – everything from all-purpose flour, active dry yeast, and warm water, to olive oil, honey, and an extravagant sprinkling of fresh rosemary. The crowning glory, however, is the generous dusting of coarse sea salt which graces its surface before it’s sent to the oven to bake. Additional dabs of olive oil are lovingly brushed onto this masterpiece, post baking, lending it a golden hue and a hint of extra flavor.
While the traditional shape of Fougasse is designed to resemble an ear of wheat, it’s not unusual to see it being crafted into other forms that evoke the element of rustic charm equally. The slashed sections that carve out its unique shape serve not only as a testament to its artisanal nature but also as inviting crevices for the oven’s heat to sneak in, creating delightful pockets of crunchy crust that perfectly juxtapose its soft, airy interior.
Similar Breads and Pairing Options
If you’re familiar with the Italian Focaccia, you’ll find certain similarities with Fougasse. This French beauty might as well be considered a cousin to it, with both of them having a similar soft-yet-crunchy texture and a predilection for fresh herbs.
The versatility of Fougasse makes it an incredible partner to a wide range of dishes. Serve it alongside a hearty Ratatouille, dunk into a rich Provençal fish soup or simply enjoy it as an appetizer with balsamic vinegar and olive oil dip. Whatever path you choose, you’re in for a treat. So, go ahead and take a bite, there’s a world of French culinary delight folded into this beautiful bread.
The Joy of Baking Fougasse
Yes, you could buy Fougasse from your local bakery – but, where’s the fun in that? The joy of baking your own Fougasse can’t be described in words. From the moment you see your dough rising, to the time you pull your golden masterpiece out of the oven, each step is a fascination and triumph.
Adventures in baking don’t always have to be daunting, and Fougasse proves just that. Treat yourself to a piece of Southern France, right out your oven. Imagine a slice of this warm, fresh-out-of-the-bakery delight paired with a sip of your favourite wine – bliss!
Try heeding the call of the oven and the alluring aroma of freshly baked Fougasse, and who knows, you may just uncover a newfound passion for French gastronomy.
What You’ll Need
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons active dry yeast
- 1 1/2 cups warm water (around 110 F)
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 cup chopped fresh rosemary
- 1 tablespoon coarse sea salt for topping
- Extra olive oil for brushing
Method
Step One
To get started on the Fougasse, combine the warm water, yeast, and honey in a small bowl. Stir it until the yeast fully dissolves, then set it aside for about 5-10 minutes until it turns frothy.
Step Two
In a large bowl, mix together the all-purpose flour and 2 teaspoons of salt. After your yeast mixture is ready, pour it into the bowl with the flour, then add 1 tablespoon of olive oil. Mix these ingredients together until a dough forms.
Step Three
Transfer this dough onto a lightly floured surface and knead it for about 10 minutes. Make sure the dough is smooth and elastic, then gradually add your chopped rosemary into the dough during kneading process.
Step Four
Place the kneaded dough in a lightly oiled bowl and cover it with a clean towel. Set it aside in a warm place for about 1 hour, or until the dough has doubled in size.
Step Five
Preheat your oven to 450 F (230 C). Shape the dough into a rough leaf shape on a baking sheet lined with parchment paper, then use a sharp knife to cut slits into the dough to resemble a leaf.
Step Six
Brush the surface of the dough with more olive oil and sprinkle it with coarse sea salt. Bake it in the preheated oven for about 20-25 minutes or until the Fougasse is golden brown.
Step Seven
Take your Fougasse out of the oven and let it cool on a rack before serving. Enjoy this deliciously aromatic bread with your favourite dipping oils or soups and stews.
