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Homemade Fougasse

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A rustic French flatbread that’s both an art piece and a delicious addition to any meal, enriched with olive oil and whole wheat for flavor.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 hours
  • Yield: 6 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • 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)

Instructions

  1. Make the biga preferment: 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 rest at room temperature for 8 to 24 hours.
  2. Combine dry ingredients: In a large bowl, mix 1 and 1/2 cups (195g) bread flour, 1/2 cup (65g) whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon table salt.
  3. Add wet ingredients: Incorporate the prepared biga, 1/2 cup (120g/ml) water, and 2 tablespoons (28g) olive oil into the dry ingredients, mixing until a shaggy dough forms.
  4. Knead until smooth: Knead the dough until it becomes smooth and slightly tacky. Lightly oil a clean bowl with olive oil, place the dough inside, cover, and let rest for 45 minutes to 2 hours.
  5. Perform stretch-and-folds: After resting, stretch and fold the dough four times, letting it rest for another 45 minutes to 2 hours.
  6. Shape the dough: Gently shape the dough into a triangle or egg shape, about 12 inches long by 6 inches wide, and let it rest for 30 minutes to 2 hours.
  7. Create the leaf cuts: Cut the dough lengthwise and make diagonal cuts to create the leaf-like pattern, letting it rest for another 30 minutes to 1 hour.
  8. Preheat your oven to 450°F (232°C) while resting. Brush the fougasse with olive oil and add optional toppings.
  9. Bake: Bake in the oven for about 20 minutes, or until golden brown and hollow-sounding when tapped.
  10. Finish: Brush with additional olive oil before serving. Store leftovers at room temperature for up to 2 days.

Notes

Keep your hands lightly oiled when handling the dough to prevent sticking. Use a bench scraper for cleaner cuts.

Nutrition

Find it online: https://daytasty.com/homemade-fougasse-recipe/