Fougasse, bread from Provence
Fougasse is a type of French bread from Provence whose shape resembles a wheat leaf. For its flavor and texture, it may be considered a close relative to Italian Focaccia.
The dough is quite easy to make, especially with a stand mixer fitted with the dough hook. If kneading by hand, you just need good arm work. You can add fresh herbs to the dough, or olives. It needs to rest for about 1 hour and 15 minutes.
After the resting time, we will divide the dough into three and have fun shaping them. In order to create the pattern typical to a fougasse, you need a plastic dough/bench scraper.
Of the two hours class, most of it is waiting time for the dough to rise. We can break and resume the class after that.
Ingredients (for three medium fougasses):
- 250 g all-purpose flour
- 200 ml water (110°-115°F)
- ¾ tsp (4 g) active dry yeast or 5 g fresh yeast
- ½ tsp salt
- evo oil for oiling the bowl and brushing the top after it's baked
- optional: fresh herbs, chopped (sage, thyme, rosemary); 3-4 olives, chopped, to add to the dough
Hi, my name is Loreto. My wife Nicoletta and I are food bloggers and our website is Sugarlovespices. It is here that we love to inspire p...