Frequently asked questions
As cookbook authors, we knew just what to do when we returned from France: find out how to our own fougasse! After lots of research and many recipe tests, here’s our best fougasse bread: fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!
“This is such a simple recipe but the end result looks quite fancy. It’s perfectly chewy and springy. I feel like I have travelled to France and am sitting at a little outdoor table at a cafe!” -Tanvee “This recipe was easy to follow and my family loved it. We all commented that the texture and chew was really good. I liked that I could make this delicious bread in one day and have it easy for dinner!” -Lisa
It’s typically made with simple ingredients like flour, water, yeast, olive oil, and salt, and can be flavored with toppings like herbs, olives, cheese, or cured meats. Fougasse is very versatile: it can be enjoyed on its own, dipped in olive oil, or served as an accompaniment to soups, salads, or other dishes.
Bread flour: Bread flour is important because it has higher protein content, making the bread texture more chewy versus crumbly. Do not substitute all-purpose flour. Whole wheat flour: Whole wheat flour adds a nutty, complex flavor to this bread. Active dry yeast: Look for active dry yeast (not instant yeast). Yeast should be stored in the freezer. Water and salt: Water and salt round out the ingredients in bread. Olive oil, grated Parmesan cheese, fresh rosemary, and sea salt: These topping ingredients add a savory pop to the bread and are required. Make sure to use grated Parmesan (with a powdery texture), not shredded Parmesan (with a shred texture).
Do I need a stand mixer for this recipe? It is not required, but it is much easier to make fougasse with a stand mixer. If not, you can knead the bread by hand, but it is a bit harder to work with (see the recipe below). Why doesn’t my bread have the same leaf shape? You’ll need to make sure to separate the bread slashes before baking so that the shape is differentiated after baking.
5 from 1 review
280 grams (2 cups) bread flour 46 grams (⅓ cup) whole wheat flour 1 teaspoon (7 grams) kosher salt 1 teaspoon (4 grams) active dry yeast 1 cup (236 g) lukewarm water
Topping:
1 tablespoon olive oil Sea salt Fresh grated Parmesan cheese 1 tablespoon chopped fresh rosemary
