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Homemade Fougasse

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A rustic French flatbread with an open, leaf-like shape and a crisp golden crust, perfect for serving with dips or soups.

Ingredients

Scale
  • 1 cup (130g) bread flour (for the biga preferment)
  • 1/8 teaspoon instant or active-dry yeast (for the preferment)
  • 1/2 cup (120g/ml) room-temperature water (for the 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 (additional for the dough)
  • 2 tablespoons (28g) extra-virgin olive oil
  • Optional toppings: flaky sea salt and herbs such as rosemary, thyme, or Herbes de Provence

Instructions

  1. Make the biga preferment. Whisk together the bread flour and yeast, add water, and stir until just combined. Let rest for 8 to 24 hours.
  2. Combine the dry ingredients for the main dough in a large bowl.
  3. Add the prepared biga, room-temperature water, and olive oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough on a floured surface for 6 to 8 minutes until smooth and slightly tacky.
  5. Place the dough in a lightly oiled bowl, cover, and let it rest for 45 minutes to 2 hours, performing stretch-and-folds every 45 minutes.
  6. Shape the dough into a flat triangle or egg shape and let it rest for another 30 minutes to 2 hours.
  7. Make leaf-like cuts through the dough, then let it rest for another 30 minutes to 1 hour.
  8. Preheat your oven to 450°F (232°C). Brush with olive oil and sprinkle with sea salt and herbs.
  9. Bake for about 20 minutes until golden brown and hollow when tapped.
  10. Cool on a wire rack for at least 10 minutes before serving.

Notes

Use a sharp blade for leaf cuts. Brush with olive oil before baking for a glossy crust.

Nutrition

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