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Traditional French Fougasse

By MiNDFOOD

Traditional French Fougasse

Master the art of artisanal baking with Fougasse, a classic French flatbread instantly recognizable by its decorative cutouts resembling an ear of wheat or a ladder. Originating in the sun-drenched region of Provence, south of France, fougasse traces its roots back to ancient Rome’s panis focacius. Traditionally used by medieval wood-fired bakers to gauge oven temperatures before baking main loaves, this staple features a crispy outer crust, a soft, chewy interior.

Traditional French Fougasse Recipe

Makes 2 loaves

Ingredients

  • Semolina, for dusting
  • 400g plain flour or pastry flour, plus extra for dusting
  • 50g wholemeal spelt flour
  • 350ml lukewarm water
  • 7-10g instant yeast
  • 2 tbsp olive oil
  • 1½ tsp salt

Method

  1. In a large bowl combine all the dough ingredients, cover with a clean damp tea towel and let rest for 30 minutes.
  2. Now stretch and fold the dough. You pull on one side of the dough using your other hand to hold the rest of the dough in place. Fold the stretched dough over itself and fold again. Then take the other side of the dough, stretch it out and fold it over the other edge. Pull the bottom of the dough towards you and fold that to the centre of the dough, but not all the way to the top. Stretch the top of the dough and fold it to the bottom. Repeat this process three more times over the next two hours.
  3. Place dough in a bowl and cover with a clean damp tea towel, refrigerate for at least 12 hours.
  4. Remove the dough from the refrigerator and place on a floured surface. Divide into 2 equal pieces. Fold the dough onto itself several times and shape the dough into a ball, cover with a clean damp kitchen towel and let rise for 1 hour and 30 minutes. Preheat the oven to 240°C with steam or a bowl of water at the bottom of the oven.
  5. Place the balls of dough on a work surface dusted with semolina and gently press and stretch the dough into large triangle-shapes (thickness 20mm).
  6. Place the fougasse dough on the baking trays lined with baking paper. Make indentations with a sharp knife and pull the dough open a little more. Bake for 15-20 minutes or until golden and crispy.
  7. Cool on a wire rack. Serve warm or at room temperature.

By Taverne Agency

Smart tip

Instant yeast is a dormant yeast with smaller granules than active dry yeast and a faster absorption rate. It doesn’t need to be rehydrated before use. Just mix straight into dry ingredients.

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