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Homemade Fougasse

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

Ingredients

Scale
  • 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

Find it online: https://easydessertideas.com/homemade-fougasse/