Description
This Fougasse is a delightful flatbread with an irresistible flavor, easy prep, and flaky texture. Ideal for quick dinners, and pairs perfectly with soups and salads!
Ingredients
Scale
- 1 cup (130g) bread flour
- 1/8 teaspoon instant or active-dry yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°f (21°c))
- 1 and 1/2 cups (195g) bread flour (spooned & leveled), plus more as needed
- 1/2 cup (65g) whole wheat flour (spooned & leveled)
- 3/4 teaspoon instant or active-dry yeast
- 1 teaspoon table salt
- 1/2 cup (120g/ml) room-temperature water
- 2 tablespoons (28g) extra-virgin olive oil, plus more as needed
- optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or herbes de provence
Instructions
- In a medium bowl, whisk together the bread flour and yeast; then add water and mix until combined. Cover tightly with plastic wrap and rest at room temperature for 8–24 hours.
- In a large bowl, combine bread flour, whole wheat flour, yeast, and salt. Add the biga, water, and olive oil. Mix until a shaggy dough forms, then knead by hand or using a stand mixer for 3–5 minutes until smooth and slightly tacky.
- Drizzle olive oil in the mixing bowl, place the dough inside, and turn to coat. Cover tightly and let rest for 45 minutes to 2 hours.
- Using an olive oil-greased spatula, make 4 folds in the dough, turning the bowl each time. Flip the dough seam side down and cover, resting again for 45 minutes to 2 hours.
- Transfer the dough to parchment paper, shaping it into a rounded triangle or egg shape (12×6 inches). Cover and let rest for 30 minutes to 2 hours.
- Cut the dough lengthwise down the center and make 3 or 4 diagonal cuts on each side. Stretch the cuts to create a leaf-like appearance.
- Cover lightly and let rest for 30 minutes to 1 hour. Preheat the oven to 450°F (232°C).
- Brush the dough with olive oil and sprinkle with herbs or sea salt before baking.
- Slide the fougasse onto the preheated baking stone or sheet and bake for about 20 minutes until golden brown and hollow when tapped.
- Optional: Brush with more olive oil before serving. Enjoy with dipping oil, balsamic vinegar, soup, or salad.
Notes
Fougasse tastes best served fresh but can be stored covered at room temperature for up to 2 days.
If reheating, warm in a 350°F (177°C) oven for 5–8 minutes to restore crispness.
Experiment with toppings like herbs or cheese for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg