Fougasse bread is a traditional French bread with a fascinating history dating back centuries. Its origins can be traced to Provence, a region in southeastern France, where it was first created by local bakers. The name “Fougasse” is derived from the Latin word “focus,” meaning hearth or fireplace, as the bread was traditionally baked in wood-fired ovens. The unique shape of the Fougasse, characterized by elongated slashes resembling leaf patterns or wheat sheaves, contributed to its popularity as an artisanal bread.
Flavor Profile: Fougasse bread boasts a delightful taste and texture. Its crumb is light and airy, while the crust is typically crisp and golden brown, thanks to the high heat of the traditional ovens. The flavor profile varies depending on the recipe, but it often carries a subtle hint of olive oil, which adds richness and depth. Some variations may include herbs like rosemary, thyme, or savory, infusing the bread with additional aromatic notes.
Popularity: Over time, Fougasse has gained popularity beyond its origins in Provence and can now be found in various regions throughout France and even beyond its borders. The bread’s unique appearance and artisanal appeal make it a favorite among bread enthusiasts and professional bakers alike. Its versatility allows it to be served on various occasions, from casual gatherings to formal dinners.
Serving: Fougasse is often enjoyed as a standalone bread, served alongside meals or as an appetizer. Its decorative slashes make it easy to tear apart, making it a perfect bread for sharing. Fougasse pairs exceptionally well with olive tapenade, cheeses, or cured meats, enhancing the overall dining experience with its rustic charm and delectable taste.
Whether you’re savoring it as a delightful snack, a complement to a meal, or simply appreciating its artistry, Fougasse bread continues to captivate food enthusiasts worldwide with its rich history, distinct flavor profile, and beautiful presentation.
Fougasse bread
Ingredients
- 3 ½ cups all-purpose flour
- ½ Tsp active dry yeast
- 2 Tsp salt
- 1 ¼ cups warm water
- ¼ Cup olive oil
- 1 tbsp honey
- ½ Cup pitted black olives chopped
- ¼ Cup sun-dried tomatoes chopped
- 1 tbsp fresh rosemary½ finely chopped
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine the flour, yeast, and salt.
- In a separate bowl, mix the warm water, olive oil, and honey until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 1/2 to 2 hours or until doubled in size.
- Preheat your oven to 450°F (230°C) and place a baking stone or baking sheet inside to heat up.
- Punch down the risen dough and transfer it to a floured surface. Shape it into a flat oval, about 1/2-inch (1 cm) thick.
- Using a sharp knife or a bench scraper, make slits in the dough to create a leaf-like pattern, resembling a fougasse.
- Gently stretch the slits to widen them and create openings in the bread.
- Place the chopped olives, sun-dried tomatoes, and rosemary into the openings.
- Transfer the fougasse onto the preheated baking stone or baking sheet.
- Sprinkle the top with coarse sea salt.
- Bake in the preheated oven for about 15-20 minutes, or until the bread is golden brown and crusty.
- Allow the fougasse to cool on a wire rack before serving.
