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My recipe
Fougasse
Introduction
Fougasse could be viewed as a French reply to Italian focaccia. However, the taste and shape do differ from its Italian sister. The size of the fougasse could be bigger or smaller, it depends how you like it.
2 pieces
- 500 g bread flour
- 280-300 ml tepid water
- 15 g fresh yeast (5 g dry yeast)
- 30 g sugar
- 1 tsp salt
- 2 tbsp olive oil
- Dissolve the yeast in a small amount of water, add sugar, stir well and put aside for 10 min
- Add rest of the water, gradually sieving in the flour make the dough. Add salt at the end
- Knead the dough for 10 min
- Grease the bowl with 1 tbsp olive oil
- Shape the dough into the ball, place in the bowl, turn around so that the dough is well covered with oil
- Cover with the cling film and allow to rise for 1 hour in a warm place
- Punch down the risen dough and divide into 2 parts
- Roll out each part into the leaf-looking shape (11x 6 inches)
- Using a sharp knife make slashes, cut each slash through the dough and stretch it a bit afterwards (see the pic.)
- Transfer the fougasses to the parchment paper, cover and allow to rise 30-40 min
- Preheat the oven to 230C and place the tray with water underneath
- Brush the fougasses with olive oil and bake for 12-15 min until nice and golden
Thoughts and Ideas
I used bread machine for kneading. I did not brush the fougasse with olive oil but sprinkled with corn meal. The dough is sticky, but it gives airy consistency to the fougasse, the crumb resembles the one in ciabatta. I use sparkling water and added 2 tsp of salt instead of 1. I sprayed the oven with water and preheated the baking tray.
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