Level up your breadmaking skills by making this lovely Fougasse Recipe!
Fougasse is the crown jewel of Provençal baking. The rustic, leaf-shaped flatbread captures the essence of Southern France in every bite. This traditional bread, with its distinctive slashed pattern resembling olive branches or wheat stalks, has graced French tables for centuries, originally baked in wood-fired ovens to test the heat before the day’s bread went in.
I first learned how to make fougasse when I was living at a farmhouse in Provence for the summer. It took some practice to master the bread shaping and cutting technique, but after several attempts, I finally got comfortable with the process—and so can you! For those of you who aren’t familiar with fougasse, the characteristic cuts aren’t just decorative; they create delightful pockets and edges that become beautifully crispy during baking, while the center remains soft and chewy.
This recipe simplifies the traditional process without sacrificing authenticity, using a combination of all-purpose and spelt flours for added depth and nutrition. Whether served alongside a hearty soup, used for sandwiches, or simply enjoyed warm with olive oil for dipping, homemade fougasse brings the rustic charm of a French bakery straight to your kitchen.
Can I use my sourdough starter instead of the instant yeast?
Yes, you can absolutely substitute sourdough starter for the instant yeast in this recipe! Replace the 1 teaspoon of instant yeast with about 1/2 to 3/4 cup of active sourdough starter, and reduce the water by approximately 1/4 cup since the starter contains both flour and water. The rising time will be significantly longer—expect 3-6 hours for the first rise instead of 1 hour, depending on the strength and temperature of your starter. The sourdough version will have a more complex, tangy flavor and slightly denser texture compared to the original recipe.
How do I store leftovers?
If you have any leftover fougasse, you can store it in a zip-top plastic bag or wrapped in plastic film at room temperature for up to 4 days. If you want to reheat it, preheat your oven to 350°F and warm the bread for 3-4 minutes until heated through and the crust becomes crispy again. For individual pieces, you can also toast them lightly in a toaster or warm them in a dry skillet over medium heat for 1-2 minutes per side.
Serving suggestions
This fougasse is perfect to nibble on throughout the week or serve alongside a cheese board. Last week, I whipped up this recipe and paired it with an array of French cheeses, cured meats, olives, and roasted nuts. It would also go wonderfully with a side of Healthy Spinach Dip or even this tangy Greek Yogurt Dip. If you want to keep it simple, just serve it alongside some high-quality olive oil and compound butter like this delicious Roasted Garlic Butter.
Ingredients
- 3 cups all-purpose flour
- 5 tablespoons spelt flour
- 1 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 teaspoon dried herbes de Provence
- 1 tablespoon extra-virgin olive oil, plus extra for brushing
- 1 1/2 cups lukewarm water, around 100°F
- 3/4 teaspoon fresh rosemary, chopped (for sprinkling)
- Flaky sea salt, for sprinkling
Instructions
- Add all-purpose flour, spelt flour, yeast, salt, dried herbs de Provence, and extra-virgin olive oil to a large bowl. Mix well, then add water. Stir until a shaggy dough develops.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Transfer the risen dough onto a floured surface. Gently shape it into an oval with an even thickness and then use a sharp knife to cut several slits along the surface to form a leaf-like pattern.
- Cover the shaped dough with a towel and let it rest for 20 minutes to relax the gluten. Meanwhile, preheat your oven to 450°F.
- Place the dough on a parchment-lined baking sheet, brush it with extra-virgin olive oil, and sprinkle a pinch of rosemary and some sea salt on top. Bake for 20-25 minutes until the fougasse is golden brown.
- Remove the fougasse from the oven and let it cool slightly before slicing. Enjoy it warm as a healthy bread option.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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