"This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart." — Connie
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
active dry yeast
This is a great recipe, after you realize not to add the full 2 tablespoons of seasalt. 1 1/4 tablespoons of seasalt or coarse salt is enough. I actually used flavoured rosemary oil instead of the plain olove oil. The Fougasse freezes exceptionally well. It is great if baked in a muffin tin too!
I made this twice following the recipe strictly. However, it did not rise either time because there appears to be too little yeast. It was also very salty so the sea salt could be reduced a little.
This was an easy,successful foray into breadmaking! It was delicious! I didn't have sea salt so I just used Kosher salt & added a little to the top before baking-it was just right! I'd make this for company!
Even after cutting the salt in half there was still way too much in this recipe. I wouldn't use more than 2 Teaspoons of salt when making it again. Other than that it was great fun to make. Fresh yeast always ensures good rising.
The only change I made to this was to double the herbs, and the bread turned out great--sort of chewy with a strong herb flavor. It's easy to make too.
MUCH less salt-first time I made it, I practically felt my arteries harden. Doesn't rise very much at all, and therefore the cook time could be a little less I think. Do love the herbs though
This was an ok recipe. right off the block, I doubled the amount of yeast, halved the salt, and put all the herbs in the bread. Oh, and I added some honey to the water. Then it turned out to be one of the better recipes I have worked with for a flat bread.
I am puzzled at the reviews that are dinging this recipe for not rising much. It's a flat bread and it's really not supposed to rise much, which the recipe submitter pointed out. I did add a tad more yeast (used 1 1/2 tspns), doubled the herbs just because, and then used 2 tspns salt instead of tablespoons, but I make bread all the time and feel perfectly comfortable tweaking to our tastes. It actually did rise very quickly for a flat bread; the 20 minutes was spot on. I decided to brush on oil to help it brown, then topped with Herbes de Provence for some prettiness before baking, and it turned out beautifully. Very nice with butter or by itself. thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 120
** Calories from Fat: 27
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