This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
Provided by Connie
Number Of Ingredients 10
- Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
- Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
- Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
- Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 20.1 g, Fat 3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 528.9 mg, Sugar 0.1 g
- Make starter:
- Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes.
- Make dough:
- Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
- Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
- Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.
A variation on the crusty Italian bread
Provided by Food Network
Yield 1 fougasse
Number Of Ingredients 2
- Mix the dough according to the instructions given in the recipe.
- After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours.
- Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
- Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings.
- Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later.
- Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
Provided by Food Network
Yield 1 fougasse
Number Of Ingredients 9
- Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.
- Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.
- Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
- Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.
- Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.
FOUGASSE (OLIVE BREAD)
- In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
- Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
- Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
- Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
- Repeat with remaining dough and remaining olives.
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- Pour the warm water into the bowl of a stand mixer. Add the yeast, whisk by hand to blend, and let the mixture stand for 10 minutes.
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- In a medium bowl, combine the water, yeast, salt and olive oil. Add in the flours and garlic powder and mix until a rough dough ball forms. Cover and let rise in a warm place for approximately 5-6 hours or until doubled in size.
- Once the dough has doubled, preheat the oven to 450'F. Punch down the dough to release the air and then using a spoon or spatula, form it into a ball and turn it onto itself a few times (note that the dough will be quite sticky).
- Flour a large piece of parchment paper and drop the dough ball onto it. Let the dough rest for 10 minutes, then generously flour the top. Using your hands (or a floured rolling pin) form the dough into a tapered leaf shape about 1/2" thick.
- Using either a pastry cutter or a sharp knife, cut the dough with several lines to form a leaf vein pattern. Note that you may need to flour your cutting utensil to prevent any sticking. The dough should spread apart naturally on the cut lines, but you can also use your hands to space out the cuts. Baste the top with a light coating of olive oil and sprinkle coarse salt.
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- Rub the fresh yeast into the flour using your fingertips as if making a crumble, or stir in the dried yeast. Add the salt and water. Hold the bowl with one hand and mix the ingredients around with the other (or use the rounded end of a scraper) for 2-3 minutes until the dough starts to form.
- Once you have worked your dough you can flour your work surface lightly, place the dough on top and form it into a ball by folding each edge in turn into the centre of the dough and pressing down well with your thumb, rotating the ball as you go.
- Heat the oven to 250c/fan 230/gas 10 (or as high as your oven will go) an hour in advance and put in a baking stone, flat baking sheet or upturned roasting tin.
- Using the flat edge of your scraper, cut the dough into two rectangles, and then cut each piece into three rectangular pieces. Handle the dough as gently as you can so that it stays as light and full of air as possible.
- Take one piece of dough and use the flat edge of your scraper to make a large diagonal cut across the centre, making sure that you don’t go right to the edges but cut all the way through on to your work surface.
- Lift onto a flat-edged baking tray and slide onto the hot baking stone or tray. Do this quickly to avoid letting heat out. Turn the oven down to 230c/fan 210/gas 8 and bake for 10-12 minutes until golden brown.
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- To a measuring cup filled with the warm water, add the yeast. Give it a gentle stir, then let it rest for 5 minutes.
- Meanwhile, combine the flour, salt, and herbs in a large bowl. Once the yeast is frothy, pour the yeast mixture into the flour, along with the olive oil, and stir the dough with a wooden spoon until it starts coming together into a ball shape.
- Grease your work surface with olive oil and turn the dough out onto this surface. The dough may still look somewhat shaggy, this is OK. Use the heel of your hand to knead the dough into a smooth ball. If it's still looking shaggy after a couple of attempts to make it look smooth, drizzle a little more olive oil and knead again.
- Grease a large bowl, then transfer the dough into the bowl. Cover the bowl with a sheet of plastic wrap and place in a warm area to rest for 1 hour.
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- Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper.
- Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast).
- Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny.
- Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry.
- Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end.
- Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7.
- Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base.
PROVENçAL OLIVE FOUGASSE RECIPE | COOK THE BOOK
- Pour 2/3 cup of the water into a measuring cup and sprinkle over the yeast and sugar. Stir with a wooden spoon or rubber spatula, and let the yeast dissolve for about 5 minutes.
- Put the flour and salt in a mixer bowl and stir to combine. Pour in the yeast mixture, attach the dough hook, and beat at medium-low speed for 2 to 3 minutes, or until the flour is moistened.
- Mix the olives, rosemary, and lemon or orange zest together, add them to the mixer, and beat for another minute or so. The olives won’t blend into the dough completely, so finish the job with a sturdy rubber spatula or a wooden spoon.
- Lightly oil a large bowl and scrape the dough into it. Lightly oil the top of the dough, then oil a piece of plastic wrap. Cover the bowl with the plastic, oiled side down, and put it in a warm place until the dough doubles in volume, 1 to 2 hours, depending upon the warmth of your room.
- Stir the dough, cover it again, and refrigerate it for at least 6 hours, or for as long as 3 days. (I prefer to let the dough rest overnight.) If you’re keeping it in the fridge for a while, it will probably rise to the top of the bowl again, in which case you can stir it down, or not—it’s not crucial.
- Remove the dough from the refrigerator, stir it down, and divide it in half. Turn 1 piece of dough out onto a floured surface and flour the top of the dough.
- Using a pizza cutter, a single-edged razor blade, or an X-Acto knife, cut about 4 slashes, about 2 inches long, at an angle down each long side of the rectangle, rather like the veins on a leaf.
- Repeat with the second piece of dough on a second baking sheet (or cover that portion and return it to the refrigerator to bake later).
- Position the racks to divide the oven into thirds and preheat the oven to 450°F. (If you’re baking just 1 bread, bake it on the lower or middle rack.)
OLIVE AND ONION FOUGASSE | KING ARTHUR BAKING
- To make the poolish: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour, water and yeast, and set aside to rest, covered, overnight., To prepare the filling: Combine the butter and diced onions in a pan set over medium-low heat. Cook the onions for about 20 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl and cool to room temperature before using.
- To make the dough: Weigh or carefully measure your flours. Add the 1/2 cup (113g) water and flours to the poolish, mix until shaggy, cover the bowl, and allow the mixture to rest for 20 minutes., Add the yeast, salt, and olive oil and knead the dough briefly, until it's a shaggy mass. Mix in the caramelized onions and olives and knead the dough until it's fairly supple but not necessarily elastic, about 3 minutes with a stand mixer or 5 minutes by hand., Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. , To shape the bread: Shape the dough into a 12" x 6" oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes., Using a sharp knife or pair of scissors, cut a single slit all the way through the dough lengthwise down the center, stopping about 1" from each end. Follow up with three or four diagonal slits on each side of t
- Allow the fougasse to rise until noticeably puffy, about 30 to 45 minutes., Toward the end of the rising time, preheat the oven to 400°F. For extra-crispy crust, place a baking stone on the center rack. , Bake the fougasse for 20 minutes or until it turns golden brown. Remove it from the oven and transfer to a rack to cool., Store bread, well-wrapped, at room temperature for three days; freeze for up to a month.
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Top Asked Questions
How do you make fougasse?The fougasse dough can be made either by hand or in a mixer using a dough hook. Here in this recipe, the surface of the bread is sprinkled with softened red onion which is purely optional.
What is fougasse?Recipe by: "This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.".
How long do you cook fougasse?For extra-crispy crust, place a baking stone on the center rack. Bake the fougasse for 20 minutes or until it turns golden brown. Remove it from the oven and transfer to a rack to cool. Store bread, well-wrapped, at room temperature for three days; freeze for up to a month.
What temperature do you bake fougasse?Preheat your oven to 450°F (232°C) with one or two racks, depending on how many fougasse you want to bake at a time (as explained above, 2 racks for 4, or 1 rack for 2). I like to lightly dust the top of the ovals with white rice flour to ensure our bench knife/pizza wheel doesn't stick to the dough.