Fougasse Bread Recipe
confit garlic, whipped butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fougasse Bread
Method
Instructions
- 1
Prepare the Dough
In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add in the olive oil, salt, and flour gradually, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape the Fougasse
Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a flat oval, about 1 inch thick, and transfer it to a baking sheet lined with parchment paper.
- 5
Add Toppings
Using a sharp knife, make several cuts in the dough in a leaf pattern. Spread the confit garlic evenly over the top and sprinkle with chopped rosemary.
- 6
Second Rise
Cover the shaped dough with a cloth and let it rise for another 30 minutes.
- 7
Preheat and Bake
Preheat your oven to 425°F (220°C). Bake the fougasse for about 20-25 minutes or until golden brown.
- 8
Cool and Serve
Let the fougasse cool slightly before slicing. Serve warm with whipped butter.
