French Fougasse

In the world of French Bread classes, this Fougasse bread holds a special place as one of the first breads students learn to make. The joy and amazement on their faces when they taste this delicious bread for the first time is truly heartwarming. Fougasse, meaning “ladder” in French, is a unique and delightful appetizer that pairs perfectly with olives, spreads, and a glass of wine. Its cracker-like center and soft breadstick edges offer a delightful contrast, pleasing different palates. Whether enjoyed as a solo treat or shared among friends, Fougasse promises to be a memorable and delectable experience.

YIELD: Makes 3 fougasse

INGREDIENTS:

• 2 tablespoons active dry yeast, or 1¾ tablespoons instant yeast
• 2¼–2½ cups warm water (105–110°F)
• 6½ cups (646 grams) unbleached all-purpose flour
• 4 teaspoons (20 grams) salt
• ¼ cup olive oil
• Oil/butter for coating the bowl and greasing pans as needed
• Olive oil for basting
• Herbes de Provence, coarse salt, or your favorite dried herbs
• Optional add-ins: rosemary, chopped olives, grated cheeses, or raisins

INSTRUCTIONS:

1. Activate the Yeast: If using active dry yeast, sprinkle it over ½ cup warm water and wait until it becomes foamy. Then, add the yeast to the flour, remaining water, salt, and oil.
2. Mix and Rest: Mix the dough until it’s shaggy, then turn it out onto your work surface and cover it with the mixing bowl. Allow the dough to rest for 5 minutes.
3. Knead the Dough: Knead the dough until it becomes smooth, elastic, and you can create a gluten window. Shape the dough into a smooth ball and place it in a well-oiled mixing bowl, covering it lightly with oil.
4. First Rise: Cover the bowl with plastic wrap and let the dough rise until doubled in size. If resting overnight, divide the dough into three equal pieces and place each in a well-oiled zip-top plastic bag in the refrigerator.
5. Prepare for Baking: Remove the dough from the refrigerator at least 2 hours before baking to allow it to return to room temperature. If using add-ins, knead them into the dough and let it rest for another 5 minutes.
6. Preheat the Oven: Preheat your oven to 425°F (220°C).
7. Shape the Fougasse: Stretch the dough into an oval shape, approximately 12 x 8 inches, with one end slightly narrower. Use the backs of your hands to gently stretch the dough. Place it on a parchment-lined baking sheet and create holes by making slits with a sharp knife.
8. Season and Bake: Brush the dough with olive oil, sprinkle with herbes de Provence and salt if desired. Mist the dough with water just before placing it in the oven. Bake for 15 to 20 minutes until golden brown, rotating the pans if necessary.
9. Final Touch: Once baked, remove the pans from the oven, and brush the Fougasse again with olive oil. Allow it to cool before serving and savoring the delightful flavors and textures.

TIPS:

• When working with yeast, it’s essential to ensure it’s properly activated. For active dry yeast, sprinkle it over warm water and wait for it to become foamy before adding it to the rest of the ingredients.
• Kneading the dough thoroughly is key to achieving the desired texture. Ensure the dough is smooth, elastic, and capable of forming a gluten window, indicating proper development.
• Resting the dough overnight enhances the appearance of the bread, creating more blistering and bubbles on the surface. However, if you’re short on time, baking the same day will still yield delicious results.
• Feel free to get creative with add-ins such as rosemary, chopped olives, grated cheeses, or raisins to add extra flavors and textures to the Fougasse.
• Preheating the oven adequately is crucial to achieving a beautifully golden-brown crust. Also, consider rotating the pans halfway through baking for even browning.

Your homemade Fougasse will surely impress friends and family, and the taste will transport you to the heart of Provence, France. So, set aside some time to indulge in the art of bread-making and enjoy the delicious rewards!