Homemade Fougasse

Name: Homemade Fougasse
Prep time: 20 min
Cook time: 20 min
Total time: 30 h
Cuisine: French
Ingredients: 1 cup (130g) bread flour for the biga preferment; 1/8 teaspoon instant or active-dry yeast; 1/2 cup (120g/ml) room-temperature water; 1 and 1/2 cups (195g) bread flour for main dough; 1/2 cup (65g) whole wheat flour; 3/4 teaspoon instant or active-dry yeast; 1 teaspoon table salt; 1/2 cup (120g/ml) room-temperature water; 2 tablespoons (28g) extra-virgin olive oil, plus more for finishing; Optional toppings: flaky sea salt and herbs (e.g., rosemary, thyme, or Herbes de Provence)

Homemade fougasse is a rustic French flatbread that looks like an edible piece of art. The crust bakes up crisp and golden while the interior stays tender and slightly chewy, with an aromatic olive oil note and a subtle wheaty depth from the whole wheat flour. This version uses a simple biga preferment for extra flavor and a light open crumb, making it ideal as an appetizer, a bread for sharing at a casual dinner, or a centerpiece alongside soups and salads. Bake it to serve warm with a drizzle of extra-virgin olive oil and flaky sea salt, or pair it with a comforting side such as our best homemade cornbread for a cozy spread. The process takes place over two days, but most of that time is hands-off, and the result is well worth the gentle pacing.

Ingredients

1 cup (130g) bread flour, for the biga preferment, provides structure and fermentable starch.
1/8 teaspoon instant or active-dry yeast, a tiny amount to develop flavor in the preferment.
1/2 cup (120g/ml) room-temperature water, hydrates the biga and helps fermentation.
1 and 1/2 cups (195g) bread flour, main dough flour for chew and oven spring.
1/2 cup (65g) whole wheat flour, adds nutty flavor and a touch of texture.
3/4 teaspoon instant or active-dry yeast, leavens the main dough.
1 teaspoon table salt, balances flavor and strengthens gluten.
1/2 cup (120g/ml) room-temperature water, additional hydration for the dough.
2 tablespoons (28g) extra-virgin olive oil, enriches the dough and adds flavor, plus more for finishing.
Optional toppings: flaky sea salt and herbs, such as rosemary, thyme, or Herbes de Provence, for finishing and aroma.

Step-by-step Instructions

Day 1: Make the biga preferment. In a bowl, whisk together 1 cup (130g) bread flour and 1/8 teaspoon yeast. Add 1/2 cup (120g/ml) water and mix until combined. Cover and let rest at room temperature for 8 to 24 hours so flavor develops.
Day 2: Combine dry ingredients. In a large bowl, add 1 and 1/2 cups (195g) bread flour, 1/2 cup (65g) whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon table salt. Stir to distribute the yeast and salt evenly.
Add wet ingredients. Add the prepared biga, 1/2 cup (120g/ml) water, and 2 tablespoons (28g) olive oil to the dry ingredients. Mix until a shaggy dough forms and there are no large dry patches.
Knead until smooth. Knead the dough by hand or with a stand mixer until it becomes smooth and slightly tacky. Lightly oil a clean bowl with olive oil, place the dough inside, cover, and let it rest for 45 minutes to 2 hours to relax and begin fermenting.
Do stretch-and-folds. After the first rest, perform a stretch and fold: pull the dough at 12 o’clock down to 6 o’clock while rotating the bowl. Repeat this process until you have completed a total of 4 folds. Cover and let the dough rest again for another 45 minutes to 2 hours.
Shape the dough. Gently shape the dough into a triangle or egg shape, about 12 inches long by 6 inches wide. Handle the dough gently to keep air in the structure. Cover and let it rest for 30 minutes to 2 hours to relax and rise.
Create the leaf cuts. Once the dough has rested, cut the dough lengthwise and make diagonal cuts to create the characteristic leaf-like pattern of fougasse. Be careful not to cut all the way through. Let it rest lightly covered for another 30 minutes to 1 hour so the slits bloom.
Preheat and finish. Preheat your oven to 450°F (232°C) while the dough is resting. Brush the fougasse with olive oil and sprinkle optional toppings such as flaky sea salt or herbs.
Bake. Bake in the preheated oven until golden brown, about 20 minutes. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 190 to 200°F (88 to 93°C). For a meal pairing or dessert suggestion, finish the evening with a warm treat like this homemade apple crumble.
Finish and store. If desired, brush the warm bread with additional olive oil before serving. Store leftovers at room temperature for up to 2 days, reheating as necessary.

Conclusion

Give this Homemade Fougasse a try when you want an impressive, shareable bread with minimal hands-on time. The biga adds a quiet depth of flavor, and the olive oil and herbs create an aromatic, golden crust perfect for dipping and sharing. For another perspective on classic fougasse techniques, consult Sally’s Baking fougasse recipe, and for a detailed walkthrough of shaping and styling, see How to Make Fougasse – the French cousin of Italian Focaccia. I hope you enjoy baking this lovely bread and sharing it with friends and family.