Fougasse
Provence — Mother recipe · ar de en es fr it ja pt ru zh
A golden, slightly salty crust enclosing a world of Provençal flavors within.
📷 John from UK — CC BY-SA 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 500g all-purpose flour
- 300ml warm water
- 1 tsp salt
- 7g instant yeast
- 2 tbsp extra virgin olive oil
- olive oil for greasing
Method
- In a large bowl, mix flour with instant yeast and olive oil.
- Add salt and incorporate it into the flour using a knife or your hands.
- Gradually add warm water while kneading until you form a compact but not too sticky dough ball.
- Cover the dough with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
- Divide the risen dough into two halves, shaping each half into thin croissant-like loaves.
- Using a fork, make decorative cuts on the bread and then lightly brush it with olive oil.
- Bake in a preheated oven at 200°C for about 15-20 minutes.
The story
Fougasse is a traditional French bread originating from the Périgord and southern France regions but is most known for its Provençal variations. This version comes from Marseille, where fougasse has been enriched with local ingredients such as olive oil.
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