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Fougasses one on top of the other.

Easy Fougasse Bread Recipe

Rosemary Molloy
This crispy fougasse bread flavored with rosemary and olive oil makes a perfect snack or appetizer when paired with a dip. 
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 3 hours
Total Time 3 hours 30 minutes
Course Appetizer, Snack
Cuisine French
Servings 2 loaves
Calories 1440 kcal

Ingredients
 
 

  • ¾ cup + 1½ - 2 tablespoons water (lukewarm) (200 grams)
  • teaspoon active dry yeast
  • cups all purpose or bread flour (at least 11% protein) (320 grams)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2-3 sprigs fresh rosemary (finely chopped)

EXTRAS

  • ½ cup olive oil (divided - more if necessary) (112 grams)

DIPPING SAUCE (OPTIONAL)

  • 1-2 teaspoons dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt (or to taste)
  • 1-2 dashes black pepper or hot pepper flakes (optional)
  • 2-3 cloves garlic (minced)
  • ¼ cup olive oil (56 grams)
  • ¼ teaspoon lemon juice
  • ½-1 tablespoon freshly grated parmesan cheese (optional)

Instructions
 

  • In the mixing bowl add the water and sprinkle the yeast on top, let sit 10 minutes, stir to combine.
  • Add the flour and salt knead on speed #1 for 1 minute then increase to #2 and knead for 7 minutes, add the olive oil and chopped rosemary and knead to combine, approximately 1 minute.
  • Move the dough (it will be a bit sticky) to a lightly floured flat surface and knead into a dough ball, lightly flour the top of the dough and place in a bowl, cover and let rise in a warm draft free area for approximately 1 1½ hours or until doubled.
  • Lightly brush 2 cookie sheets with olive oil, then cover with parchment paper, brush with more olive oil (3-4 tablespoons)
  • Divide the dough on a lightly floured flat surface and shape one into a rectangle and another into a oval shape (about 12x7 inches / 31x19 cm) place each on the prepared cookies sheets and again brush the bread well with olive oil (2-3 tablespoons each), cover and let rest 20 minutes.
  • With a sharp knife make cuts into the dough (see photos), cover with a clean towel and let rise in a warm draft free area for approximately 1 hour.
  • Pre-heat oven to 425F (215C).
  • Sprinkle the bread with some rock salt and bake for approximately 15-20 minutes. Move immediately to a wire rack to cool or eat warm. Serve with the dipping sauce if desired. Enjoy!

DIPPING SAUCE

  • In a small bowl mix the basil, thyme, oregano, salt and pepper. Add the garlic, olive oil and lemon juice, combine, stirring or shake in a jar. Stir in some parmesan cheese if desired.

Notes

The bread is best served the day it is baked but it will last if placed in an airtight bag for 1-2 days. 

Nutrition

Calories: 1440kcalCarbohydrates: 118gProtein: 23gFat: 99gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 70gCholesterol: 1mgSodium: 1197mgPotassium: 261mgFiber: 6gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 68mgIron: 3mg
Keyword fougasse bread, fougasse bread recipe, fougasse recipe, french fougasse bread
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