Fougasse
Marie Skogström- 3
- 30 min
- 2 hours
Fougasse is a French pull-apart bread associated with Provence, though it is also found in other regions. The bread is shaped like a wheat ear, which makes it especially beautiful to serve at a dinner party, where guests can pull the “ear” out of the bread themselves right at the table!
In ancient Rome, “Paninis focacius” was a flatbread baked in a hearth. Breads that trace their origins to this include, for example,“focaccia”in Italy, “hogaza” in Spain, and “fougasse” in France. The French version is often served with olives, cheese, anchovies, and other suitable toppings and can be considered a type of pizza without tomato sauce.
3.6/5
505 VotesHere's how:
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1
Crumble the yeast into a bowl. Heat the water to 25 °C, pour it over the yeast, and stir until dissolved. Add the remaining ingredients to the pre-dough, mix, and let it rest for at least 30 minutes.
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2
Add the remaining ingredients, except for the salt, and knead the dough for 10 minutes. Add the salt and knead for another 5 minutes. The dough should be elastic and chewy. Double the time if you’re kneading by hand. Let the dough rest for 1 hour.
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3
Divide the dough into 3 parts. Roll out into oval shapes about 1 cm thick, and make deep cuts so that they resemble an axe; place them on a baking sheet lined with parchment paper.
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4
Brush with olive oil and sprinkle with herbs. Let rise until doubled in size. Preheat the oven to 250°C; feel free to place a baking stone or baking sheet inside at the same time.
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5
Remove the baking stone or baking sheet and transfer the loaves to it. Place the loaves in the oven and, after a couple of minutes, lower the temperature to 230 °C.
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6
Bake for 15–20 minutes. Let cool on a wire rack. Serve!
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Polish/dough
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 100 g (2/3 of a bag) KronJäst Whole-Grain Wheat Sourdough, fresh
- 500 g (5 dl) water
- 150 g (about 2.5 dl) durum wheat flour
- 100 g (about 2 dl) graham flour
Other ingredients
- 450 g (about 9 dl) all-purpose flour
- 2 tsp mixed herbs
- 90 g (1 dl) herb oil, preferably with garlic
- 25 g (4 tsp) salt
Garnish
- herbs, mixed
The recipe comes from
kronjast.se
