Fougasse

Read Reviews (11)

"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

Directions

Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Dec 29, 2003

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!

—LUTZ

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Most Helpful Critical Review

Dec 29, 2003

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.

—Adelaide

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16 Ratings

Dec 29, 2003

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!

—SAINTFLOWER

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Dec 20, 2005

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.

—Diane Labombarbe

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Dec 29, 2003

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.

—MACKALLEN

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Jun 21, 2005

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

—jolieoli

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Oct 13, 2009

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.

—wrieck

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Feb 05, 2012

I made this for my French class when I did a project about Monaco (as it is one of their national dishes) and it was very successful! Just like previous reviews recommended, I doubled the yeast, and halved the salt. I added more herbs than the recipe called for, and i added some salt to the top when I sprinkled with herbs at the end. Also, instead of making loaves, I made biscuits, for easier serving, and I baked them for about 15 minutes. Overall, this recipe was pretty good with some tweaking, though it is still lacking flavor. Enjoy!

—CraCraSammay

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Nutrition

Calories
120 kcal
6%

Carbohydrates
20.1 g
6%

Cholesterol
0 mg
0%

Fat
3 g
5%

Fiber
0.9 g
4%

Protein
2.8 g
6%

Sodium
529 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fougasse

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 120
** Calories from Fat: 27

% Daily Value *
** Total Fat 3g 5 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 529mg 21 %
** Potassium 43mg 1 %
** Total Carbohydrates 20.1g 6 %
** Dietary Fiber 0.9g 4 %
** Protein 2.8g 6 %
** Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 78 %
** Thiamin 21 %
** Niacin 17 %
** Vitamin B6 1 %
** Magnesium 6 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.