Fougasse Recipe -
Fougasse Recipe


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"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."

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Original recipe makes 2 flat loaves Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. 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!

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.


20 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!

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.

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.

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

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.

Jun 23, 2013

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!


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  • 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.

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