FOUGASSE
Fougasse is a stunning French Flatbread with a crisp crust and a slightly chewy crumb. Easy to make it is pronounced as 'foogaas'. This flatbread actually quite famous in the Provence region of France.
Ingredients
- 1½ cup plain flour
- 1 tsp instant active dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- ¾ cup warm water
- 1 tbsp herbes de Provence
- ¼ tsp lavender buds
FOR TOPPING:
- ¼ tsp sea salt
- 1-2 tbsp olive oil
EXTRA:
- some flour for dusting
- some olive oil for greasing/brushing
Instructions
PREPARATION OF THE DOUGH:
- Add flour, salt, instant yeast and herbs in a mixing bowl. Can add some lavender buds too if you wish.
- Add oil and rub into the dough.
- Add the warm water and make a dough.
- Dust the worktop with some flour.
- Knead the dough on the worktop for 5-10 minutes, till it is smooth and silky.
- If the dough is a bit sticky don't be tempted to add extra flour. Instead rub your hands with some olive oil and knead the dough.
FIRST FERMENTATION:
- Shape the dough into a ball.
- Place it in the oiled bowl. Cover and allow it to ferment in a warm place.
- The dough should double in size. Mine took 2 hours. The time will depend on how warm or cold your kitchen is.
SHAPE THE DOUGH:
- Line a baking tray with some parchment paper. Brush it lightly with some oil.
- Dust the worktop with little flour again.
- Remove the dough from the bowl onto the worktop.
- Gently with your fingers, pat it into an oval shape.
- Transfer the flatbread to the prepared tray.
- Pat it some more into a leaf shape.
- Using a sharp knife make a cut in the middle of the leaf leaving about an inch or so intact at both ends.
- Make 3 diagonal cuts on both the sides to resemble the side veins of a leaf.
- Using your fingers, open up the cuts into wide holes.
- Brush the shaped dough with olive oil.
- Sprinkle some sea salt over it.
- Cover the tray with a damp cloth.
SECOND FERMENTATION:
- Allow the shaped dough to ferment for 30-40 minutes, till it is double in size.
BAKING FOUGASSE:
- When 10 minutes of the fermentation time is left, preheat the oven to 220°C.
- Bake the fougasse for 15-20 minutes till it is golden brown on top.
- Remove the fougasse from the oven.
- Place it on a wire mesh to cool a bit.
- Enjoy warm fougasse with some olive oil and balsamic vinegar dip or with some cheese. Can have it also with some soup, pasta, stew, etc.
Notes
- If you are not using instant active dry yeast, then you will need to ferment it in the warm water for 10 minutes. Then add to the flour.
- Add fresh herb/herbs of your choice.
- Add chopped olives, sun dried tomatoes, cheese to the dough.
- For a crispy crust, brush the fougasse well with olive oil before baking.