Easy French Fougasse with Herbs Recipe
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Ingredients
- 2 tablespoons active dry yeast, or 1¾ tablespoon instant yeast
- 2¼–2½ cups warm water (110°F)
- 6½ cups (646 grams) of unbleached all-purpose flour
- 4 teaspoons (20 grams) salt
- ¼ cup olive oil Oil/butter for coating bowl and greasing pans as needed
- Olive oil for basting
- Herbes de Provence,
- coarse salt, or your favorite dried herbs
- Optional add-ins: rosemary, chopped olives, grated cheeses, or raisins.
Directions
1. If you’re using active dry yeast, sprinkle it over ½ cup
warm water and wait until the yeast is foamy. Add the yeast
to the flour, remaining water, salt, and oil.
2. Mix the dough until it’s shaggy, then turn the dough out onto
your work surface, and cover it with the mixing bowl. Let the
dough rest for 5 minutes.
3. Knead the dough until smooth, and elastic, and you can make
a gluten window. Shape the dough into a smooth ball and
place it in a well-oiled mixing bowl. Spin three times and flip to
turn the dough to cover lightly with oil.
4. Cover the bowl with plastic wrap and allow the dough to
rise until doubled. When the dough is ready, gently turn the
dough out onto your work surface. If you can rest the dough
overnight, divide it into three equal pieces.
5. Place the dough into well-oiled zip-top plastic bags and
into the refrigerator overnight.
6. When you’re ready to bake the fougasse, remove it from the refrigerator at least 2 hours before baking to allow the dough
to return to room temperature. If you’re adding olives or
cheese into the dough, knead it in now and allow the dough to
rest for another 5 minutes.
7. Before you begin shaping the dough, preheat your oven to
425°F.
8. To shape the fougasse, stretch the dough into an oval shape,
approximately 12 x 8 inches. The oval should be slightly
narrower at one end. Use the backs of your hands to gently
stretch the dough. Place the dough on a parchment-lined
baking sheet. With a small, sharp knife, slice two long slits
vertically down the center, and three on a diagonal on each
side. Gently pull the slices open to create holes in the dough.
Brush the dough with olive oil. Sprinkle with herbes de
Provence, and salt (if desired). Mist the dough just before
placing it in the oven.
9. Place the pan in the oven and bake for approximately 15
to 20 minutes or until golden brown. You may need to rotate
your pans halfway through the baking time.
10. Remove the pans from the oven and brush the fougasse
again with more olive oil. Cool and serve.