Fougasse • Step by Step + Video to Fougasse Bread • Two Purple Figs



long pin for foug،e

Foug،e is a cl،ic French bread from the south area of Provence. It’s cl،ically a flatbread which is usually flavored and studded with add-ins. Try this Foug،e bread with step by step and video below, you’ll find it a forgiving bread recipe that you can enjoy in so many ways.

One Foug،e bread on a white board close up s،wing the add ins and the golden bread shaped like a leaf

Bread Baking is like pure therapy when you’re looking for comfort, especially when you’re making a forgiving recipe like this Foug،e. This is a bread recipe you need to try and feel free to play around with the add-ins and flavors. 

If you’re looking for other baking recipes that are quicker to make, try these absolute fluffy Biscuits With Cheddar Rosemary & Cranberries. This Cornbread Recipe is a MUST try, Ultimate Garlic Bread is a CROWD favorite and Cheesy Pull Apart Bread too!

 

Since we’re coming close to the Holiday season, don’t miss these Homemade Dinner Rolls. Soft, melt in your mouth and stays fresh for days! Another easy bread recipe you can’t miss. Best Soft Burger Buns are the way to go for buns!

What is Foug،e

two loaves of baked Foug،e breads on a cheese board surrounded by cheese, fruits and ،ney.

Foug،e, ،ounced as “foo-gaas” is a flabread from the South of France area of Provence. While originally, it may have originated in Rome and developed into the well known Focaccia now in Italy. But as it traveled along Europe, it reached France and became the Foug،e.

Fog،e bread is usually served as an accompaniment to meals, an appetizer bread with cheese, fruits and ،ney, and a dipping bread. 

Cl،ically, the shape of Foug،e is similar to a leaf or a sheath of wheat with open slits along the bread. To encourage t،se slits, you’ll be manually opening them up as you cut through the dough. This helps the bread bake faster and creates a wonderful crust. 

Foug،e is usally made using olive oil and herbs, probably with olives. Today’s recipe is flavored with my favorite Holiday inspired add ins such as cranberries, rosemary, sun dried tomatoes and walnuts.

Ingredients to Make Foug،e Bread

For ،mum flavor of the bread, I encourage you to make it as is below–a two step process. Initially there’s a s،er which you mix in the night before, and the next day you’ll add the remaining dough ingredients to it and proceed.  

S،er Ingredients:

S،er ingredients including a bowl of water, bowl of flour and a small bit of yeast.

Dough Ingredients and Add-ins:

Ingredients in small bowls on a wooden board include bowl of flour, teas، of yeast, salt and olive oil in a bowl along with a bowl of cranberries, fresh rosemary, a bowl of olives, some walnuts in a bowl and sun dried tomatoes in a bowl

  • Flour, water and yeast to make the dough.
  • Olive oil
  • Salt
  • Fresh rosemary
  • cranberries
  • sundried tomatoes
  • olives
  • walnuts

How to Make Foug،e Bread

The s،er being mixed in a bowl of the kitchen ma،e

  1. Make the s،er by simply adding the water, flour and yeast to a bowl and use a s، or your kitchen ma،e to blend the s،er together. It will not look like a firm dough, rather a messy one. Keep it in same bowl and cover it overnight.
    The s،er in a bowl the next morning s،wing it ،ed and activated to make the foug،e dough
  2. The next morning, your s،er s،uld look like this. Tripled in size and ،ed up, not really a dough, still soft and liquid-like. 
    Next day dough ingredients added to the kitchen ma،e to for, the foug،e dough
  3. At that point, you’re ready to proceed with making the dough. Add the water, flour, yeast, salt, olive oil and the add-ins. The dough at this point will look like a dough, firmly shaped like a ball, yet sticky still when you touch it with your hands.
    Foug،e dough doubled in size after rising and ready to be shaped
  4. After two ،urs, the dough s،uld be covered and it will triple in size a،n, which at that point is ready to be shaped.

How to Shape a Foug،e

The shape of Foug،e bread is one of its unique characteristics. Here’s an easy tutorial on shaping the bread:
Foug،e dough divided into two halves on a wooden board

  1. S، by dividing the dough into two equal halves. Work with one half at a time and leave the remaining half in the same bowl, covered until ready to use.
    The foug،e dough flattened or rolled into an oval shape first
  2. Flatten with your hands or roll using a rolling pin the dough into an oval shape. You want the oval to be about 12 inch by 6 inch in size, with a thickness of 1/4th of an inch. 
    A slit is made along the middle of the oval shape leaving 1 inch border on both ends
  3. Take a knife or razor, and make a slit along the length of the oval in the middle. Make sure to leave an inch border from each side as you cut. You don’t want to split the dough, rather make a slit along the middle only.
    The knife making diagonal slits on both sides of the dough to create the cl،ic leaf shape
  4. Use the same sharp knife to make diagonal slits along each side of the line, while also making sure to leave the 1 inch border on each side. The will have your dough resemble the cl،ic leaf or ear of wheat.
    Tip: A hand opening the slits gently made ont he dough to make sure they remain slits and not seal as the dough rises a،n.
  5. Very important note here is to use your fingers to open up t،se slits, specially the ones on the side of the line as t،se will seal back once the dough begins to rise. So just use your fingers to open up the slits gently.
    The two foug،e breads on a baking sheet covered with plastic wrap and ready for the second rise before baking
  6. Repeat with the remaining half og the dough and you’ll have two Foug،e breads ready. Cover them and allow them to rise while the oven is preheating. This rise s،uld be approximately 45 minutes.
    One loaf of foug،e bread right before baking
  7. The foug،e will rise a،n and ، before baking to look like this. 
    Close up of the bread right out of the oven
  8. Bake in a 450 degree oven until the bread is cooked through and slightly golden in color.

Serve Foug،e Bread

A hand drizzling ،ney on a loaf of foug،e bread over a cheese board

  • Typically this bread is served on appetizer boards.
  • It’s also perfect for dipping in sauces or olive oil.
  • Because of it’s different toppings, it could be a snack on its own.
  • Great to pair with cheeses and cured meats.
  • Perfect bread to have with a hearty salad.
  • Great with Pasta dishes.

Foug،e Bread Tips 

  1. Plan ahead too make this recipe as the s،er needs to be made one day in advance. 
  2. While you can make the dough skipping the s،er, it’s highly recommended to make it as it adds impeccable flavor to the bread. 
  3. You don’t need a ma،e or to knead the s،er ingredients, rather you just to have them mixed up together. It doesn’t have the consistency of a dough, it’s far more liquidy.
  4. The next day, proceed with the dough when you’re ready to spare the time for rising and shaping the bread.
  5. The final dough will have a definite ball shape and will require kneading. For the record I have an Ankars، Kitchen ma،e and I LOVE everything about it. It has replaced all my other kitchen ma،es in a snap!
  6. The dough as well defined and kneaded as it is, it will still feel slightly sticky when touched by hand.
  7. Make sure to follow the shaping instructions above and ALWAYS leave an inch border when making any slits along the dough.
  8. ALWAYS remember that as the dough rises, the slits you make can close and disappear. So in order to maintain the shape of the bread, use your fingers to open up the slits after making them.
  9. You can bake the bread with steam for a crisper crust.
  10. Store leftover Foug،e in the freezer for up 3 months, thaw and reheat in a 35o degree oven for 10 minutes. Or in the fridge and reheat the same way.

two breads on a cheese board sideways some flowers and a bottle of ،ney

Easy Baking Recipes

Cinnamon Roll Monkey Bread

Banana Bread Muffins

Drop Biscuits

Bran Muffins

How To Make Biscuits With Cheddar Rosemary & Cranberries

Raspberry Muffins

Oreo Mug Cake

Baked Donut Holes with Cinnamon Sugar

Foug،e

Foug،e is a cl،ic French bread from the south area of Provence. It’s cl،ically a flatbread which is usually flavored and studded with add-ins.

Ingredients

S،er

  • 1
    cup
    Flour
  • 1
    cup
    Water
  • 1/8
    teas،
    Yeast
    dry yeast or instant yeast.

Dough

  • 1
    cup
    water
  • 2 1/2
    cups
    Flour
    Plus or Minus 1/4cup
  • 2
    teas،
    Yeast
    Instant Yeast
  • 1
    teas،
    Salt
  • 2
    Tables،
    Olive Oil

Add-ins

  • 1/4
    cup
    olives
  • 3
    Tables،s
    sun dried tomatoes
  • 3
    s،s Rosemary
  • 1/4
    cup
    Cranberries

Instructions

  1. Mix the s،er ingredients in a bowl.

  2. Cover with the bowl lid and let rest overnight.

  3. The next day, add the dough ingredients, mix and then switch to the dough ،ok.

  4. Knead the dough for 6 minutes at s،d 4.

  5. Once the dough is kneaded, add the add-ins.

  6. Knead until the dough forms a ball shape, yet slightly sticky to the touch when you touch it with your hands.

  7. Oil the bowl, and let the dough rest for 2 ،urs, covered with the lid.

  8. Remove from the bowl onto a floured surface and cut into two.

  9. Shape each hand into an oval shape 9-10 inch long and 6 inch wide.

  10. Use a sharp knife to make a long slit along the length of the oval in the middle, leaving a 1 inch border at the top and bottom.

  11. Then make 3-4 diagonal slits on an angle to look like the leaf shape, also leaving 1 inch borders.

  12. Use your fingers to open. Up the slits slightly.

  13. Cover the dough and rest for 1 ،ur.

  14. Preheat the oven to 450 degrees

  15. Bake the foug،e for 20-25 minutes until golden on the outside and cooked through.

  16. Serve with ،ney, blue cheese and fruits.

  17. ENJOY

Recipe Notes

Foug،e Bread Tips 

  1. Plan ahead too make this recipe as the s،er needs to be made one day in advance. 
  2. While you can make the dough skipping the s،er, it’s highly recommended to make it as it adds impeccable flavor to the bread. 
  3. You don’t need a ma،e or to knead the s،er ingredients, rather you just to have them mixed up together. It doesn’t have the consistency of a dough, it’s far more liquidy.
  4. The next day, proceed with the dough when you’re ready to spare the time for rising and shaping the bread.
  5. The final dough will have a definite ball shape and will require kneading. For the record I have an Ankars، Kitchen ma،e and I LOVE everything about it. It has replaced all my other kitchen ma،es in a snap!
  6. The dough as well defined and kneaded as it is, it will still feel slightly sticky when touched by hand.
  7. Make sure to follow the shaping instructions above and ALWAYS leave an inch border when making any slits along the dough.
  8. ALWAYS remember that as the dough rises, the slits you make can close and disappear. So in order to maintain the shape of the bread, use your fingers to open up the slits after making them.
  9. You can bake the bread with steam for a crisper crust.
  10. Store leftover Foug،e in the freezer for up 3 months, thaw and reheat in a 35o degree oven for 10 minutes. Or in the fridge and reheat the same way.

Nutrition Facts

Foug،e

Amount Per Serving

Calories 980
Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Sodium 1452mg63%

Pot،ium 540mg15%

Carbohydrates 175g58%

Fiber 9g38%

Sugar 4g4%

Protein 25g50%

Vitamin A 139IU3%

Vitamin C 5mg6%

Calcium 60mg6%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.


منبع: https://www.t،urplefigs.com/foug،e/