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 156 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
315 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 1-2 minutes only. Scrape down once or twice if using a mixer. Don’t overmix or “whip” as this loosens the dough.
(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 2 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 425°F. Tip: (Now proof bread for 30 minutes on stovetop edge.)
Brush with oil on the fougasse.
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.