Fougasse is Provence’s answer to focaccia. Same family. Different shape. It’s a flatbread slashed into leaf-like openings that bake into crispy, craggy edges. The dough is light, airy, and studded with olives and rosemary.
This recipe is no-knead and beginner-friendly. Mix it at night. Bake it in the morning. Serve it with soup, cheese, or just a lot of butter. You’ll feel like a French baker.
Makes 2 fougasses.
Step-by-Step Instructions
Mix the Dough
In a large bowl, whisk flour, yeast, and salt. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Fold in olives and rosemary.
No-Knead Rise
Cover bowl with plastic wrap. Let rise at room temperature for 8-12 hours (overnight). Dough should be bubbly and doubled.
Shape the Fougasse
Preheat oven to 450°F (230°C) with a pizza stone or baking sheet inside.
Turn dough onto a floured surface. Divide in half. Gently stretch each into an oval (about 8×6 inches).
Use a knife or bench scraper to cut 4-5 leaf-like slits through the dough, then gently stretch open the holes.
Bake
Transfer dough onto parchment paper. Brush with olive oil. Sprinkle with flaky salt and extra rosemary.
Slide parchment onto hot baking stone. Bake for 15-18 minutes until deep golden brown and crispy.
Serve
Cool on a wire rack for 5 minutes. Tear apart with your hands. Eat warm. Dip in olive oil. Repeat.
Summary
Prep Time: 10 minutes | Rise Time: 8-12 hours | Cook Time: 18 minutes | Total Time: ~9 hours (mostly hands-off)
Yield: 2 fougasses
Difficulty: Easy (requires patience, not skill)
Storage Notes
How to Store:
Fougasse is best the day it’s baked. Store leftovers in a paper bag at room temperature for 1 day. Reheat in a 350°F oven for 5 minutes to revive crispiness.
How to Freeze:
Freeze baked fougasse for up to 3 months. Reheat directly from frozen at 375°F for 8-10 minutes.
Pro Tip:
- Don’t skip the overnight rise. That long, slow fermentation develops flavor and texture that instant bread can’t touch.
