Description
Enjoy the delightful flavors of Fougasse, a simple French flatbread. With its chewy texture and rich olive oil flavor, it’s perfect for any meal or snack.
Ingredients
Scale
- 1 cup (130g) bread flour
- 1/8 teaspoon instant or active-dry yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°f (21°c))
- 1 and 1/2 cups (195g) bread flour (spooned & leveled), plus more as needed
- 1/2 cup (65g) whole wheat flour (spooned & leveled)
- 3/4 teaspoon instant or active-dry yeast
- 1 teaspoon table salt
- 1/2 cup (120g/ml) room-temperature water
- 2 tablespoons (28g) extra-virgin olive oil, plus more as needed
- optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or herbes de provence
Instructions
- In a medium bowl, whisk together the bread flour and yeast. Add the water and mix until combined. Cover the bowl tightly and let rest at room temperature for 8–24 hours.
- In a large bowl, whisk together the bread flour, whole wheat flour, yeast, and salt. Add the biga, water, and olive oil, mixing until a shaggy dough forms.
- If using a stand mixer, knead with the dough hook on medium-low speed for 3–5 minutes. If mixing by hand, knead on a lightly floured surface until smooth, about 3–5 minutes.
- Drizzle olive oil around the inside of the mixing bowl. Place the dough in the bowl, turning it to coat in oil.
- Cover tightly and let the dough rest for 45 minutes to 2 hours.
- Visualize a clock on your dough. Fold it at the 12 o’clock mark towards 6 o'clock, turning the bowl 90 degrees each time until you've gone around once. Flip the dough over so it's seam side down.
- Cover tightly and let the dough rest for another 45 minutes to 2 hours.
- Turn the dough onto parchment paper and press it into a rounded triangle shape (about 12 inches long by 6 inches wide).
- Cover lightly and let rest for 30 minutes to 2 hours.
- Using a sharp knife, cut the dough lengthwise down the center and make diagonal cuts on each side, stretching the cuts to create holes.
- Cover lightly and let rest for another 30 minutes to 1 hour while preheating the oven to 450°F (232°C).
- Brush the fougasse with olive oil and sprinkle with herbs and/or sea salt. Slide it onto the preheated baking stone or baking sheet.
- Bake until golden brown, about 20 minutes. The internal temperature should read 190–200°F (88–93°C).
- If desired, brush warm bread with more olive oil. Serve warm with dipping oil, balsamic vinegar, or alongside soup or salad.
Notes
Fougasse is best enjoyed freshly baked.
Store any leftovers covered at room temperature for up to 2 days.
To reheat, place in a 350°F (177°C) oven for 5–8 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg