Homemade Fougasse

This homemade fougasse is an airy, olive oil-scented French flatbread with a crisp crust and a tender, open crumb. The biga preferment gives a subtle tang and depth, while the mix of bread and whole wheat flours adds nutty structure and chew. Expect a golden exterior that crackles under your fingers, an aromatic olive oil finish, and the bright herbal lift of rosemary, thyme, or Herbes de Provence if you choose to sprinkle them on top. Serve it warm as an appetizer, with soups and salads, or alongside a simple weeknight pasta. If you enjoy hands-on dough projects, this recipe pairs well with other easy comfort dishes like easy homemade SpaghettiOs with meatballs, and it makes a great centerpiece for casual gatherings when you want bakery results at home.

Ingredients

• 1 cup (130g) bread flour (for the biga preferment) — high-protein flour helps develop structure in the preferment so the dough has good strength and flavor.
• 1/8 teaspoon instant or active-dry yeast (for the biga preferment) — a tiny amount to slowly ferment the biga for aroma and texture.
• 1/2 cup (120g/ml) room-temperature water (for the biga preferment) — hydrates the biga; room temperature encourages steady fermentation.
• 1 and 1/2 cups (195g) bread flour (main dough flour) — provides the dough with elasticity and chew for open crumb.
• 1/2 cup (65g) whole wheat flour — adds a nutty flavor and a touch of whole grain texture.
• 3/4 teaspoon instant or active-dry yeast (for the main dough) — the main leavening agent for the final rise.
• 1 teaspoon table salt — for flavor enhancement and dough strength.
• 1/2 cup (120g/ml) room-temperature water (for the dough) — hydrates the main dough; keep at room temperature for consistent fermentation.
• 2 tablespoons (28g) extra-virgin olive oil (for the dough) — adds richness and a silky crumb.
• Flaky sea salt and herbs (such as rosemary, thyme, or Herbes de Provence) for finishing (optional) — for finishing flavor and a crunchy top.

Step-by-step Instructions

1. Day 1: Make the biga preferment. In a bowl whisk together 1 cup (130g) bread flour and 1/8 teaspoon yeast. Add 1/2 cup (120g/ml) room-temperature water and stir until combined. Cover the bowl and let the biga rest at room temperature for 8 to 24 hours. Tip: a longer rest yields more flavor; 12 to 16 hours is a good sweet spot.
2. Day 2: Combine dry ingredients. In a large bowl, whisk together 1 and 1/2 cups (195g) bread flour, 1/2 cup (65g) whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon salt until evenly mixed.
3. Add wet ingredients to the dry mix. Add the prepared biga, 1/2 cup (120g/ml) room-temperature water, and 2 tablespoons (28g) extra-virgin olive oil to the dry ingredients. Mix with a spatula or hand until a shaggy dough forms. If you enjoy shaping different breads, this step is similar to techniques used for homemade cheesy pizza pockets.
4. Knead the dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes by hand. Alternatively, use a stand mixer with a dough hook on low for 4 to 5 minutes. Tip: the dough should be cohesive and slightly tacky, not sticky.
5. First rest. Lightly oil a clean bowl, place the dough inside, cover, and let it rest for 45 minutes to 2 hours at room temperature until it has relaxed and risen slightly.
6. Perform stretch-and-folds. After the rest, perform a series of gentle stretch-and-folds: reach under the dough, stretch one side up and fold it over, rotate the bowl 90 degrees, and repeat 3 to 4 times. Let the dough rest again for 20 to 40 minutes. This builds strength without heavy kneading.
7. Shape the fougasse. Turn the dough out onto a lightly floured surface and stretch it into a flat triangle or oval egg shape about 1/2 inch to 3/4 inch thick. If you want ideas for playful shaping, see the shaping techniques used in homemade cheesy breadsticks.
8. Create the leaf cuts. Let the shaped dough rest for 10 to 20 minutes, then use a sharp knife or kitchen scissors to make cuts from the center outward to form the classic fougasse "leaf" pattern. Gently open the cuts to create holes for a lacy look.
9. Preheat and finish. Preheat your oven to 450°F (232°C). Transfer the shaped fougasse to a baking sheet lined with parchment. Brush the top with a little olive oil and sprinkle with flaky sea salt and your choice of herbs, if using.
10. Bake. Bake the fougasse at 450°F (232°C) until golden brown, about 20 minutes. Rotate the pan halfway if your oven has hot spots.
11. Serve. Remove from the oven and brush with a little more olive oil if desired. Let cool slightly before tearing into pieces and serving warm.

Recipe Details

• Prep Time: 30 minutes active, plus 8 to 24 hours inactive for the biga and 45 minutes to 2 hours for dough rest.
• Cook Time: 20 minutes.
• Total Time: about 9 hours 20 minutes to 28 hours 20 minutes including preferment and rests.
• Servings: 4 generous servings.
• Calories: approximately 420 calories per serving.

Tips, Storage & Variations

• Practical tips: Use room-temperature water for steady fermentation. If your kitchen is cool, allow the biga and dough to ferment a little longer. For crisp crust, bake on a preheated baking sheet or stone.
• Storage: Store cooled fougasse wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days to maintain crust texture.
• Freezing: To freeze, wrap whole or sliced fougasse tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature and refresh in a 350°F oven for 8 to 10 minutes.
• Flavor variations using existing ingredients only: sprinkle flaky sea salt and chopped rosemary or thyme before baking, or use Herbes de Provence for a Provencal aroma. A light extra brush of olive oil right after baking enhances aroma and mouthfeel.
• Additional shaping ideas: for a thinner, crispier fougasse, gently stretch the dough wider before making the cuts. For a chewier loaf, keep it slightly thicker.

FAQ

1. How long does the biga need to ferment?
   Answer: The biga should rest 8 to 24 hours at room temperature; 12 to 16 hours is a good balance of flavor and activity.
2. Can I use instant yeast instead of active-dry yeast?
   Answer: Yes, either instant or active-dry yeast works in this recipe; measure the same amounts.
3. Do I need a baking stone to bake fougasse?
   Answer: No, a preheated baking sheet works fine; a stone can help with extra oven spring and crust.
4. Can I skip the whole wheat flour?
   Answer: You can omit it but the dough will be milder in flavor; the whole wheat adds nuttiness and texture.
5. How do I get large holes in the crumb?
   Answer: Use high-protein bread flour, avoid overworking the dough after the preferment, and handle gently when shaping.

People Also Ask (PAA)

1. What is fougasse bread?
   Answer: Fougasse is a French flatbread often shaped with cuts to resemble a leaf and flavored with olive oil and herbs.
2. Is fougasse similar to focaccia?
   Answer: They are related but fougasse is usually shaped and slashed to be flatter and more decorative, while focaccia is thicker and dimpled.
3. Can I make fougasse without a preferment?
   Answer: Yes, you can make a quicker fougasse without a biga, but using a preferment improves flavor and texture.
4. How do I store leftover fougasse?
   Answer: Keep it wrapped at room temperature for up to 2 days or freeze tightly for longer storage.
5. What oven temperature is best for fougasse?
   Answer: Bake at 450°F (232°C) for a crisp, golden crust and tender crumb.
6. Should I brush fougasse with oil before or after baking?
   Answer: Brush before baking for a browned, seasoned top and brush again after baking for extra gloss and aroma.
7. Can I add cheese to fougasse?
   Answer: This recipe does not include cheese, but melting a small amount on top before baking will add richness.
8. How thin should I shape fougasse?
   Answer: Aim for about 1/2 inch to 3/4 inch thick so it bakes through while staying tender.

Conclusion

I hope this Homemade Fougasse becomes a favorite for sharing at the table. The simple two-day rhythm rewards you with a rustic, aromatic bread that pairs beautifully with soups, salads, and casual meals. For more inspiration and alternative fougasse techniques, check the thorough recipe details at Sally’s Baking fougasse recipe and the shaping guide at Elizabeth’s Kitchen Diary fougasse guide. If you try this recipe, please share how your fougasse turned out and any herb combinations you loved. Enjoy warm, crusty pieces with a cup of good company.

Homemade Fougasse

Print Recipe

Airing, olive oil-scented French flatbread with a crisp crust, perfect as an appetizer or side for many dishes.

• Author: amanda-lewis

Ingredients

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• 1 cup (130g) bread flour (for the biga preferment)
• 1/8 teaspoon instant or active-dry yeast (for the biga preferment)
• 1/2 cup (120g/ml) room-temperature water (for the biga preferment)
• 1 and 1/2 cups (195g) bread flour (main dough flour)
• 1/2 cup (65g) whole wheat flour
• 3/4 teaspoon instant or active-dry yeast (for the main dough)
• 1 teaspoon table salt
• 1/2 cup (120g/ml) room-temperature water (for the dough)
• 2 tablespoons (28g) extra-virgin olive oil (for the dough)
• Flaky sea salt and herbs (such as rosemary, thyme, or Herbes de Provence) for finishing (optional)

Instructions

1. Make the biga preferment by whisking together 1 cup (130g) bread flour and 1/8 teaspoon yeast. Add 1/2 cup (120g/ml) water and stir until combined. Cover and let rest at room temperature for 8 to 24 hours.
2. Combine dry ingredients: In a large bowl, whisk together 1 and 1/2 cups (195g) bread flour, 1/2 cup (65g) whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon salt until evenly mixed.
3. Add the prepared biga, 1/2 cup (120g/ml) water, and 2 tablespoons (28g) olive oil to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 6 to 8 minutes by hand or 4 to 5 minutes with a stand mixer.
5. Let the dough rest in a lightly oiled bowl, covered, for 45 minutes to 2 hours until it has relaxed and risen slightly.
6. Perform stretch-and-folds by reaching under the dough, stretching one side up, folding it over, rotating the bowl 90 degrees, and repeating 3 to 4 times. Let rest again for 20 to 40 minutes.
7. Shape the dough into a flat triangle or oval about 1/2 inch to 3/4 inch thick.
8. Create cuts from the center outward to form the classic fougasse