Fougasse has a fancy name and an even fancier shape, but this beautiful loaf of white bread is more humble than it seems! Known as the sister bread to focaccia, this is a wonderful recipe to have on hand for both everyday breads and special occasions.
What is fougasse?
Pronounced foo-gaas, this loaf is similar to focaccia but has slash marks that, when the bread is baked, resemble a head of wheat. Fougasse has Roman origins but is nowadays associated with the Provence region in the south of France.
Many fougasse recipes skip a topping, or just call for sprinkled sea salt, but there are so many ways to customize it. Our fougasse recipe uses a blend of herbs and cheese.
Fougasse Ingredients
- Bread flour
- Salt
- Active dry yeast
- Olive oil
- Warm water
- Fresh or dried rosemary
- Fresh thyme or dried thyme
- Fresh basil or dried basil
- Fresh or dried sage
- Grated Parmesan cheese
- Dried basil
- Sea salt flakes
Directions
Step 1: Make the fougasse dough
In the bowl of a stand mixer, combine the flour, salt and yeast. In a separate small bowl, combine the water and oil, then add them to the dry ingredients. Use a dough hook and beat on low for two minutes, then beat on medium speed for five minutes. The dough will be shaggy and sticky. Stir in the herbs and Parmesan.
Step 2: Rest the dough
Oil a large bowl, then transfer the dough into the oiled bowl. Rotate the dough ball once or twice to grease the top and sides. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled, about one hour.
Step 3: Shape the loaf
Preheat the oven to 425°F. Lightly flour your hands and your work surface. Turn the dough out of the bowl and divide it in half. Place each half onto parchment-lined baking sheets. Cover one dough ball with a kitchen towel and set it aside.
With floured hands, shape the other dough ball into a long oval.
Step 4: Score the loaf
Using a sharp knife, make one long cut down the middle of the dough, leaving 1 inch of uncut edge on each end. Then, make four smaller diagonal cuts on either side, so the dough resembles a leaf shape. Stretch the dough as needed to emphasize the cuts.
Cover the dough with a kitchen towel and set it aside while you shape and score the other loaf. Allow both doughs to rise, covered, until almost doubled, about 20 minutes. Sprinkle with salt, dried basil and additional grated Parmesan.
Step 4: Bake
Bake the fougasse loaves until golden brown, 15 to 20 minutes, rotating the baking sheets halfway through. Let the loaves cook on a rack before eating.
Fougasse Variations
- Add olives: Try it with chopped olives (which pair beautifully with whatever hard, grateable cheese you have on hand, like Parmesan or Gruyere).
- Drizzle with oil: Elevate your fougasse by drizzling the oil from sun-dried tomatoes on top before baking.
- Keep it classic: You can’t go wrong with the classic rosemary and sea salt combo.
Fougasse Tips
How do you store fougasse?
The best time to eat your fougasse is the day it’s made, though day-old leftovers can still be enjoyed. You can also freeze fougasse. Once it’s baked and fully cooled, wrap it tightly in plastic wrap and store it in the freezer for up to three months. To thaw, defrost at room temperature for several hours and then reheat before eating.
What do you serve with fougasse?
Fougasse can be a snack on its own or the perfect accompaniment to so many delicious foods—from appetizers to the main course. Try it with olive oil dip or any creamy dip or alongside a cheese board with your favorite cheeses. It would be lovely to dip in some warm soup in the winter or served with a roast chicken and vegetables.
