Breads & Pastries

Fougasse (French Flatbread)

Name: Fougasse (French Flatbread)
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 23 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 cups All-purpose flour; 2.25 teaspoons Active dry yeast; 1 cup Warm water (105-115°F / 40-46°C); 1.5 teaspoons Fine sea salt; 3 tablespoons Olive oil (plus extra for brushing); 1 tablespoon Fresh rosemary or thyme (optional); 0.25 cup Pitted olives, chopped (optional)

2h 23min6 servingsEasy320 cal

Fougasse is a traditional Provençal flatbread, distinctively shaped with slits resembling a leaf or ear of wheat. It boasts a crisp crust, a tender, airy crumb, and is often enriched with olive oil and aromatic herbs, making it a staple accompaniment to meals or a delightful appetizer. Originating in Provence, France, Fougasse is a rustic flatbread with ancient roots, believed to be a precursor to pizza and focaccia from Roman times. Traditionally baked in the ashes of the oven, its iconic leaf-like shape not only makes it visually appealing but also increases its surface area for a delightful crispness, often served warm as a side or an appetizer.

FrenchsavoryflatbreadBreadProvençal

Ingredients

3 cups All-purpose flour
2.25 teaspoons Active dry yeast
1 cup Warm water (105-115°F / 40-46°C)
1.5 teaspoons Fine sea salt
3 tablespoons Olive oil (plus extra for brushing)
1 tablespoon Fresh rosemary or thyme (optional)
0.25 cup Pitted olives, chopped (optional)

Instructions

1
In a large bowl, dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until foamy.
2
Add the flour, salt, and 3 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If adding herbs or olives, knead them in during the last few minutes.
4
Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 60-90 minutes, or until doubled in size.
5
Gently punch down the dough and divide it into two equal portions. On a lightly floured surface, shape each portion into an oval or irregular rectangle, about 1/2 inch thick.
6
Using a sharp knife or pizza cutter, make several long, diagonal slits (like a leaf pattern) without cutting through the edges. Gently stretch the dough open to widen the cuts.
7
Carefully transfer the shaped fougasse to parchment-lined baking sheets. Brush generously with olive oil and let them rest for another 20-30 minutes while preheating your oven to 425°F (220°C).
8
Bake for 15-20 minutes, or until golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).
9
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Chef's Tips

•Storage: Fougasse is best enjoyed fresh on the day it's baked. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage (up to 1 month). Reheat gently in an oven for best results.
•Substitutions: Feel free to experiment with toppings! Replace rosemary with dried oregano, add sun-dried tomatoes, grated Parmesan cheese, or even a sprinkle of red pepper flakes for a kick.
•The secret to a great fougasse texture is a hot oven. If you have a pizza stone, preheat it in the oven for at least 30 minutes before baking to help achieve a crispy bottom crust.
•Fun Fact: In ancient Roman times, fougasse (or 'panis focacius') was often baked on the hearth of a fireplace, explaining its flat shape and crisp texture. It was also used to test the temperature of the wood-fired oven before baking larger loaves.