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Fougasse
Fougasse
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
125 minutes
Delicious French fougasse bread topped with mixed herbs, easily customizable with fun shapes or a lattice design for easy pulling apart.
Ingredients:
  • 1.5 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon active dry yeast
  • 4 cups all-purpose flour
  • 0.5 tablespoon dried basil
  • 0.5 tablespoon ground savory
  • 0.5 tablespoon dried thyme
  • 0.5 tablespoon dried rosemary
  • 2 tablespoons sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons cornmeal
Instructions:
  • In a large bowl, gently pour water and sprinkle yeast over the surface. Allow it to sit undisturbed until the yeast is completely dissolved.
  • Combine the basil, savory, thyme, and rosemary in a small bowl.
  • Combine 1 cup of flour, 1 tablespoon of herb mixture, sea salt, and 2 tablespoons of oil into the yeast mixture, stirring until fully incorporated. Gradually add the remaining flour, 1 cup at a time, until a thick and slightly sticky dough forms.
  • Transfer the dough to a lightly floured surface and knead until smooth and elastic. Shape into a ball and place in a bowl coated with oil, ensuring the dough is covered. Use a clean dish towel to cover the bowl and allow the dough to rise until doubled in size, approximately 1 hour.
  • Gently press dough to release air and separate into two portions. Form each into a rustic oval shape roughly 1 1/2-inches thick. Dust cornmeal onto two baking sheets and place dough on top.
  • Brush the loaves with the remaining olive oil and sprinkle the remaining herbs on top. Make several slashes in the bread using a knife. Cover the loaves with clean dish towels and allow them to rise for about 20 minutes, until the dough begins to rise.
  • Preheat the oven to a toasty 450°F (220°C).
  • Place the baking sheet with loaves in the preheated oven and create steam by splashing water onto the oven floor. Bake until golden brown, approximately 20 minutes.

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