Fougasse: A Deliciously Rustic French Bread
This savory, fragrant French bread is perfect for serving with cheeses, cured meats, or as a side to any Mediterranean meal. With its crispy crust and soft, airy interior, fougasse is the perfect addition to your table.
Ingredients (For 2 Loaves)
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 140g |
| Water | 90ml |
| Active Dry Yeast | 3g |
| Manitoba Flour | 200g |
| Extra Virgin Olive Oil | 20g |
| Water | 120g |
| Fine Salt | 10g |
Preparation Instructions
Step 1: Prepare the Biga (Pre-ferment)
- Start with the Biga: Begin by preparing the biga, a type of pre-ferment that adds flavor and texture to the dough. In a large mixing bowl, combine the sifted Manitoba flour and active dry yeast. Add 90ml of water and mix well to form a dough.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate for at least 12 hours to allow the flavors to develop and the yeast to activate.
Step 2: Mixing the Dough
- Prepare the Dough: After 12 hours, remove the biga from the refrigerator. On an oiled work surface, divide the biga into small pieces. In a stand mixer fitted with a dough hook, combine the biga, the remaining Manitoba flour, extra virgin olive oil, and the 120ml of water.
- Knead the Dough: Start the mixer on a low speed, gradually increasing the speed. Once the dough comes together, add the salt and continue kneading until the dough is smooth and elastic. If the dough feels too sticky, you can add 1 or 2 tablespoons of additional flour.
- Rest the Dough: Transfer the dough into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1-1.5 hours, or until it has doubled in size.
Step 3: Shaping the Fougasse
- Divide the Dough: After the dough has risen, transfer it to a lightly floured or oiled work surface. Use a bench scraper (or a knife) to divide the dough into two equal portions.
- Shape the Loaves: Shape each portion into a rectangle, about 1 inch thick. Using a bench scraper, make five slashes in each rectangle. Start by making two diagonal cuts at the bottom of the dough, spaced about 1.5 cm apart. Then, make a central vertical cut and finish with two more diagonal cuts on the opposite side.
- Expand the Cuts: Gently open the cuts with your fingers, pulling the edges of the dough apart to form the characteristic “spike” shape.
Step 4: Second Rise and Baking
- Let the Dough Rise Again: Place the shaped dough onto a baking sheet lined with parchment paper. Cover the loaves with plastic wrap or lightly oil the dough, ensuring it doesn’t touch the wrap. Let the dough rise in a warm place for another 45 minutes. (The best place is inside an oven with the light on, but the oven should remain turned off.)
- Bake: Once the dough has risen, preheat your oven to 190°C (375°F) for conventional ovens or 170°C (340°F) for fan-assisted ovens. Bake the fougasse for 20-25 minutes, or until the surface is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve: Let the fougasse cool on a wire rack. Once cooled, slice it and serve with your favorite cheeses, meats, or as a stand-alone snack.
Tips for Success
- Use Quality Flour: Manitoba flour is a high-protein flour ideal for bread-making, giving the fougasse its airy texture. If you can’t find it, you can substitute with all-purpose flour, though the texture may vary slightly.
- Bigas Matter: The longer you allow the biga to ferment, the deeper the flavor of your fougasse will be. Don’t rush this step!
- Experiment with Fillings: While this recipe is simple and perfect as is, you can personalize your fougasse with olives, herbs, or even some finely chopped onions mixed into the dough before baking.
Serving Suggestions
Fougasse is versatile and can be served in various ways. Here are some ideas:
- Cheese and Charcuterie Platter: Pair with soft cheeses like brie or goat cheese, and add some slices of cured meats for a Mediterranean-inspired spread.
- Dipping: Serve alongside olive oil, balsamic vinegar, or tapenade for a simple and delicious dipping experience.
- As a Side: It’s an excellent accompaniment to soups, salads, or grilled meats, adding texture and flavor to any meal.
Enjoy the process of making your own fougasse – the result is well worth the effort!
