Fougasse
Makes 1 large or 2 small fougasse*
The beauty of this bread design is how fast it can cook, cool and be ready to eat from start to finish in just over an hour!
It’s what I call my “tear & share” option. It’s great with French Provençal herbs like thyme, rosemary, tarragon, marjoram & oregano and good olive oil.
The design looks so pretty and requires nothing more than flattening the dough, separating the open “leaves or ears” with either a pizza cutter, bench scraper or sharp knife.
The slits allow it to cook faster giving a chewy exterior and softer interior.
Ingredients
+As per all recipes the mix can be weighed to use for smaller breads: 210 g mix to 160 g water, 1 tsp of sugar, vinegar & yeast & 1 Tbsp oil.
What you’ll need:
420 g or 1 pack Gusto Artisan Bread & Pizza Mix
320 g warm water (100-110°F)
2 tsp sugar (don’t skip)
8 g (21/4 tsp) dried active or instant yeast
2 tbsp olive oil
2 tsp Apple cider vinegar
1-2 tbsp mixed herbs, fresh or dried, of choice and/or 3-4 tbsp chopped olives, sundried tomatoes etc.
Olive oil & flaky salt for topping
Directions:
Whisk yeast, sugar & water in stand mixer bowl. Cover. Rest 1-2 minutes.
Using paddle attachment, beat flour, yeast mix, butter & vinegar on med. speed for 2 minutes or so, or knead by hand 3 minutes. Scrape down once or twice if using a mixer.
(Mix will be very wet to start and then stiffens.)
Dough can also be made by hand. Combine all ingredients until thoroughly mixed. Allow the sit for 3-5 minutes to stiffen more before kneading for 2 minutes. Add in herbs, olives etc. before final knead.
Knead a few times to smoothen and bring dough together, about 30 seconds.
Can use all dough or divide in 2. Place on a parchment lined cookie sheet. Pat gently into a rectangle or round about 1/2”- 3/4” thick. Using a pizza cutter, dough scraper or a knife, make slits in the middle of flattened dough. Can also use a scissors. The trick is to not cut all the way from end to end. Continue with 3-6 slits. Open up the slits carefully. Cover and rest.
Preheat oven to 450°F. Tip: (Now proof bread for 30 minutes on stovetop edge.)
Spray/brush with water, both directly on the fougasse and also around the parchment to create steam. Reduce heat to 425°F
Bake 15-20 minutes until golden brown. Remove from oven and brush with herbed olive oil & sprinkle with flaky sea salt.
Enjoy warm. Dip into olive oil/balsamic mix or serve with soups & stews.
Best eaten fresh on day of baking but leftovers can be stored in a brown paper bag for 1 more day, and reheated, or in freezer bags and frozen.