In French cuisine, Fougasse is a type of bread typically associated with Provence in the south of France. Flavours can vary of course but this is a traditional loaf simply finished with Herbes de Provence. Thyme, Oregano or even Olives will also give you an amazing result.

  1. 250g Strong white flour, plus extra for dusting
  2. 200ml Warm water
  3. 7g Dried yeast
  4. 5g Fine salt
  5. 1 tbsp. Olive oil, plus extra for drizzling
  6. Dried Herbes de Provence, for sprinkling
  1. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add the tablespoon of olive oil and with the machine running on a slow speed, slowly add the water. Once a dough has formed mix on a medium speed for 5 minutes or until the dough is shiny and stretchy.
  2. Add a little olive oil to a large bowl and place the dough inside. Cover the bowl with cling film and leave in a warm, draught-free place for an hour or until doubled in size.
  3. Dust the work surface heavily with flour and line an ovenproof tray with non-stick parchment paper. Dust the paper lightly with flour to avoid the dough sticking.
  4. Carefully remove the risen dough from the bowl and place it onto the floured surface. Flatten the dough out to an oval shape and place onto the tray. Take a pizza cutter and carve three slits down the inside of each side of the dough and two down the very centre. Open out the slits so that the holes become open and exposed.
  5. Preheat the oven to 220C. Place the tray into a clean plastic bag, or cover loosely with oiled cling film, leaving to rise for 20 minutes.
  6. Remove the bag, or cling film and drizzle olive oil over the dough. Sprinkle over the Herbes de Provence and bake in the oven for 15-20 minutes. The bread should be golden brown and give a hollow sound when tapped at the base. Allow the bread to cool for 20-30 minutes and enjoy.
Artisan Traveller


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