Easy Fougasse Bread
This crispy, leaf-shaped Fougasse bread is a flavorful French classic made with bread and whole wheat flour. Topped with rosemary, Parmesan, and a drizzle of olive oil, it’s high in fiber and plant-based protein. Perfect for everyday baking, it pairs beautifully with soups, salads, or can be enjoyed on its own.
Equipment
- 1 medium mixing bowl
- 1 Stand Mixer with Dough Hook (optional)
- 1 piece of parchment paper
- 1 pizza stone
- 2 baking sheets (1 rimmed, 1 un-rimmed)
- 1 pastry cutter or pizza roller
- Measuring Cups and Spoons
- Wire Rack
Ingredients
For the Dough:
- 280 grams 2 cups bread flour
- 46 grams ⅓ cup whole wheat flour
- 1 teaspoon 7 grams kosher salt
- 1 teaspoon 4 grams active dry yeast
- 1 cup 236 grams lukewarm water
For the Topping:
- 1 tablespoon olive oil
- Sea salt to taste
- Freshly grated Parmesan cheese to taste
- 1 tablespoon chopped fresh rosemary
Instructions
- Prepare and Rest Ingredients: In a medium-sized mixing bowl, combine the bread flour and whole wheat flour. Gradually pour in the lukewarm water, stirring with a wooden spoon or spatula until a rough, shaggy dough forms. The dough will appear uneven and slightly sticky at this stage—that’s perfectly normal. Cover the bowl with a damp kitchen towel or plastic wrap and allow it to rest for 1 hour. This resting period, called autolyse, helps the flour fully absorb the water, improves gluten development, and makes kneading easier later.
- Incorporate Yeast and Salt: After the autolyse, sprinkle the kosher salt and active dry yeast evenly over the dough. Wet your fingers lightly to prevent sticking and gently fold and press the ingredients into the dough. At first, it may feel a little sticky, but don’t worry—this is part of achieving the perfect texture. Once mixed, transfer the dough to a lightly floured surface or the bowl of a stand mixer fitted with a dough hook.
- Knead the Dough: Knead the dough on medium-low speed using a stand mixer, or by hand on a lightly floured countertop for about 8 minutes. The goal is to form a cohesive ball that remains slightly tacky to the touch. If the dough is too wet and doesn’t form a ball, sprinkle in a tiny amount of flour at a time—just enough to help it hold together. Avoid adding too much flour, as it can make the bread dense. Once kneaded, the dough should feel smooth, elastic, and airy.
- First Rise: Place the kneaded dough in a lightly oiled bowl, ensuring all surfaces are coated with a thin layer of oil to prevent sticking. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free area until it doubles in size and appears bubbly on the surface. This first rise develops flavor and allows the yeast to ferment, creating the signature airy crumb of Fougasse.
- Shape the Fougasse: Line a countertop with parchment paper. Gently transfer the risen dough onto the parchment and use your fingers to flatten it into a large oval shape, approximately ½ inch thick. Using a pizza cutter or pastry scraper, make a single vertical cut down the center to represent the leaf’s stem. Then create three diagonal slits on each side, gently pulling each slit open with wet fingers to form a leaf-like pattern. Be careful not to tear the dough—just gently stretch each cut to create an elegant, open design.
- Second Rise: Lightly moisten the surface of the shaped dough with water using your fingers or a small brush. Cover it loosely with a damp towel or plastic wrap and allow it to rest for 30 minutes. During this second rise, the dough will puff slightly and develop more structure, making it ready to bake. Meanwhile, place a pizza stone in the middle rack of your oven and an empty, rimmed baking sheet on the lower rack. Preheat the oven to 450°F (230°C).
- Add Toppings: Once the dough has proofed, brush the top lightly with olive oil. Sprinkle generously with sea salt, freshly grated Parmesan cheese, and chopped rosemary. These toppings add layers of flavor and aroma, giving your Fougasse its classic rustic appearance and savory taste.
- Bake with Steam: Carefully slide an un-rimmed baking sheet or cookie sheet under the parchment paper and transfer the dough onto the preheated pizza stone in the oven. Immediately pour 2 cups of hot tap water into the rimmed baking sheet below. This creates steam, which helps the crust develop a crisp, golden exterior while keeping the inside tender. Bake for 13–16 minutes, rotating the bread halfway through for even browning. The bread is ready when it is golden brown, crisp to the touch, and makes a hollow sound when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing to let the interior set. This step ensures the bread is not gummy inside and maintains its perfect texture. Serve warm as a snack, with soups or salads, or enjoy it plain with olive oil.
- Storage Tips: Store the cooled Fougasse wrapped in a clean cloth or inside a bread bag at room temperature for up to 2 days. For longer storage, wrap tightly in foil and place in a sealed plastic bag, then freeze for several months. Reheat in a preheated oven to restore crispiness before serving.
Notes
- Use lukewarm water (not hot) to activate the yeast without killing it.
- Be careful not to over-flour the dough; Fougasse should be slightly sticky for a light, airy texture.
- For a more pronounced flavor, allow the dough to rise in a slightly cooler environment for longer (slow fermentation).
- Wetting your fingers when shaping the leaf design helps prevent tearing and keeps the cuts open.
- Adding steam to the oven is crucial for achieving a crisp, golden crust.
- Fresh herbs and Parmesan are recommended, but you can experiment with toppings like olives, caramelized onions, or seeds.
- Cool the bread fully before slicing to avoid a gummy interior.
