How To Make Fougasse
This savory bread is the French version of the focaccia bread. Make this fougasse at home with home and add more herbs for a well-rounded layer of flavors.
Serves:
Ingredients
- 1½cupswarm water
- 1tspactive dry yeast
- 4cupsall-purpose flour
- ½tbspbasil,dried
- ½tbspground savory
- ½tbspthyme,dried
- ½tbsprosemary,dried
- 2tbspsea salt
- 4tbspolive oil,divided
- 2tbspcornmeal
Instructions
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Pour water into a large bowl. Sprinkle yeast into the water, and let it stand undisturbed until dissolved.
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Stir in flour, herbs, sea salt, and 2 tablespoons of oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
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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.
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Cover the bowl with a clean dishtowel, and let it rise until doubled for about 1 hour.
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Punch dough down, and divide in half. Shape into irregular ovals, about 1½-inch thick. Sprinkle cornmeal over 2 baking sheets; transfer the dough to pans.
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Brush each loaf with the remaining olive oil, and sprinkle the remaining herbs on top.
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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.
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Place baking sheets into a preheated 450 degrees F oven.
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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.
Nutrition
- Calories: 119.58kcal
- Fat: 2.99g
- Saturated Fat: 0.42g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 20.04g
- Fiber: 0.83g
- Sugar: 0.08g
- Protein: 2.75g
- Sodium: 109.15mg
- Calcium: 7.31mg
- Potassium: 32.10mg
- Iron: 1.28mg
- Vitamin A: 0.77µg
- Vitamin C: 0.17mg
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