Fougasse is a traditional French bread.

It is like Italian focaccia in method. But the cuts which give it the distinct shape, also make it crustier because they create more surface area. If you do not have a sourdough starter, then I have a regular yeasted version for you here. 

Fougasse is such a simple bread to make and the result is amazing. You could also autolyse the flour if you do not wish to knead the dough for so long.

This dough can be flavoured with many different ingredients. Olives is a standard, classic addition. But you could use cheese, roasted vegetables, or perhaps some ham.

Watch the video down below for detailed instructions.

Ingredients

For the levain –

60g (2.1oz) strong white bread flour

40g (1.4oz) water at room temperature if your kitchen is around 21 – 23C (70-73F)

10g (0.35oz) active sourdough starter

For the main dough –

210g (7.4oz) strong white bread flour

30g (1oz) wholemeal flour

6g (0.2oz) salt

20g (0.7oz) olive oil

90g (3.2oz) olives

165g (5.8oz) cold water at 7C (44F)

To learn more about dough temperature when using a preferment click here.

Extra olive oil to cover the dough before final proofing.

Method

1. Make the levain by mixing the water, sourdough starter and flour until no dry flour left. Cover & ferment for 10 – 12 hours.
2. In a bowl combine the remaining water, levain, olive oil, salt, wholemeal flour. Mix well. Add the remaining white flour. Mix to a dough.
3. Knead using the stretch & fold method for around 8 – 9 minutes or 500 turns of you want to count. Desired dough temperature 25C (77F). If it is cooler, then it will ferment more slowly. If it is warmer, then it will take less time. Adjust proofing times accordingly and keep an eye on it.
4. Ferment for 45 minutes.
5. Add the olives. Fold #1.
6. Ferment for 45 minutes.
7. Fold #2.
8. Ferment for 45 minutes.
9. Fold #3.
10. Ferment for 45 minutes.
11. Fold #4.
12. Ferment for 3 hours.
13. Pour oil around the dough. Release it from the bowl and roll it around so that the whole surface gets covered in oil. Place on a parchment paper lined tray and stretch out a little.
14. Final proof 1 – 2 hours. During the final hour of fermentation preheat your oven to 230C (450F) no fan.
15. Bake for 25 – 30 minutes. Flip it upside down if need be to crisp up the bottom during the final 5 minutes of baking.

Enjoy whilst fresh!

Fougasse is a traditional French bread shaped like a leaf.

Normally it is left plain or perhaps filled with some olives. I made a pizza fougasse. These toppings work extremely well on this bread. It is the perfect tear and share snack.

Fougasse is similar to Italian focaccia in method of preparation until baking time. Unlike focaccia, this bread is scored to create more surface area which makes it more crusty. The more you cut it, the crustier it will be. You can control this to achieve a texture that you like. The design can be as elaborate or as simple as you like.

A bread like this is best eaten warm and fresh. 

Watch the video down below for detailed instructions.

Ingredients

For the dough –

280g (10oz) strong white bread flour

20g (0.7oz) wholemeal flour

4g (0.14oz) salt

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

30g (1oz) olive oil

50g (1.75oz) cheese cubes

200g (7.1oz) cold water

To learn more about dough temperature control click here.

For the topping –

30g (1oz) jalapenos

50g (1.75oz) grated cheese

70g (2.5oz) pancetta

Method

1. In a bowl pour in all but 2 tablespoons of the water. Add the wholemeal flour and the white flour. Mix until no dry flour left. Flatten the dough, sprinkle over all the salt and dimple it in with a wet hand.
2. Leave to autolyse for 30 minutes.
3. Mix the remaining water with the yeast until the yeast is hydrated. Add to the dough and squeeze it together using your hand. Once the dough has come together tip it out on your table.
4. Knead for 4 minutes. Desired dough temperature around 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
5. In your bowl pour in the oil and add the cheese cubes. Place the dough on top.
6. Cover and ferment for 30 minutes.
7. Fold #1.
8. Ferment for 30 minutes.
9. Fold #2.
10. Ferment for 30 minutes
11. Pour some oil around the dough and release it from the bowl. Place it on a non-stick paper lined tray.
12. Final proof 30 minutes. During this time preheat your oven to 220C (430F) fan on.
13. Sprinkle the grated cheese all over the dough and press it in gently. Cut to shape with your dough scraper. Top with jalapenos and pancetta.
14. Bake for 20 minutes.