Fougasse
Think focaccia by way of Provence, but with a crisper crust and wonderful, aromatic herbs. Fougasse is excellent dipped in olive oil and vinegar, or just eaten by itself.
Servings 6
Ingredients
- 1 tsp active dry yeast
- 1 cup water, divided
- 1 tsp sugar
- 2 cups bread flour
- 1 tsp sea salt
- 1 tbsp olive oil, plus more for brushing
- Cornmeal, for dusting (optional)
- 1 tsp dried oregano*
- 1 tsp fresh thyme, chopped*
- 1 tsp fresh rosemary, chopped*
- Flaked or coarse sea salt for garnish (optional)
Instructions
- Heat 1/4 cup of the water to 110°F-115°F. Stir in the sugar and yeast and let it stand until foaming and ready to use, about 5 to 10 minutes.
- Lightly oil a large bowl or container.
- Combine the flour, salt, and yeast into the bowl of a stand mixer with a dough hook attached. Add olive oil and three-quarters of the remaining water. Mix on low speed, gradually adding water as the dough starts to come together. Keep slowly adding water, then raise the speed to medium and mix until dough is very elastic, about 7 to 8 minutes.
- Turn the dough into the oiled bowl. Cover with a towel, and leave to rise until doubled in size, about 1 hour.
- Line a baking sheet with parchment paper.
- Generously dust your work surface with flour and add some cornmeal. When dough has risen, carefully turn it out onto the floured work surface; it should be quite loose. Be gentle in the handling so as not to knock out too much air. Dust the dough on the top and sides with flour and cornmeal.
- Spread the dough out on the prepared baking sheet into the shape of an oval, about 1 to 1 1/2-inch thick. Using a razor blade, sharp kitchen knife, or pair of scissors, make a vertical slash down the middle of the dough, then three smaller, angled cuts on each side, like the veins of a leaf. Gently stretch the dough out to open up the holes.
- Cover the dough in a plastic bag and leave to proof until puffy, about 20 minutes.
- Preheat oven to 425°. Gently brush olive oil onto the dough and sprinkle with the oregano, thyme, and rosemary. Add a sprinkle of flaked or coarse sea salt, if using.
- Bake until golden and bread sounds hollow when tapped on the bottom, about 15 to 20 minutes. Transfer to a wire rack for cooling.
Notes
*Dried herbs may be substituted for fresh, or 1 tablespoon of herbes de Provence used in lieu of the other herbs.