Fougasse is a gorgeous, rustic French loaf similar to Italian focaccia bread with its buttery, chewy texture and delicious flavors and this particular fougasse is full of salty parmesan and earthy herbs.
It’s amazing with everything from a salad to spaghetti and is one of the most beautiful loaves around.
Let’s get started…
Begin by weighing out 450 grams of bread flour (about 3 cups), 6 grams of salt (1 teaspoon), 7 grams of instant yeast (1 standard packet), 75 grams of finely shredded parmesan, (about 1/2 cup), 2 tablespoons of extra virgin olive oil, 1 tablespoon of dried italian herbs and 320ml of warm water (1 1/3 cups).
In a large bowl, combine 450 grams of bread flour with 6 grams of salt and 7 grams of instant yeast.
Next, add 75 grams of finely shredded parmesan, 2 tablespoons of extra virgin olive oil and 1 tablespoon of dried italian herbs. You can use an italian herb blend or combine your favorites. Today, I am using dried parsley, thyme, oregano, dill and chives.
Now, add 320ml of warm water. Ideally, this water should be around 110 degrees, but if you don’t have a kitchen thermometer on hand, you are looking for water that feels like a warm bath.
Once you add the water, use a wooden spoon or silicone spatula to bring everything together into a soft dough…
Transfer the dough onto a floured work surface and knead for about 5 minutes. You are looking for a soft, smooth workable dough. Only add additional flour if the dough is really sticky.
Once the dough is kneaded, gather it into a round ball and transfer it into a large lightly greased glass bowl.
Cover the bowl with plastic wrap and let it rest in a warm place for 60 minutes.
It’s amazing what a good nap can do and look how big and puffy the dough is after a little siesta…
Now transfer the rested dough out onto a floured surface and divide it into 2 equal portions.
Using a rolling pin or floured hands, gently work both portions out into a long oval and transfer them onto flat baking sheets.
Using a sharp knife, cut a long shallow line down the center of the oval and then 4 deep diagonal lines on each side (see photo above). Use floured fingers to gently open the 4 lines on each side of the loaf.
Cover both baking sheets with plastic wrap and let the shaped loaves rest for another 30 minutes.
Once the loaves have rested, brush the top surface of each loaf with extra virgin olive oil and sprinkle with additional finely shredded parmesan, a little more dried herbs and some flaky sea salt.
This bread is so good…
Now, bake your beautiful loaves in a 425 degree oven for 15-20 minutes. They should be golden brown and sound hollow when you tap on the bottom of the loaf. As soon as they are done, transfer them onto a cooling rack to cool for a few minutes before serving…
The texture of this bread is absolutely amazing. It reminds me of a great pan pizza crust and I can barely get enough of it.
This fougasse with parmesan and herbs is great along side a big salad or a bowl of pasta. It’s fabulous dipped in a hearty tomato sauce or some oil and balsamic… or just tear off a piece and enjoy it au naturale.
Fougasse with Parmesan & Herbs
Ingredients
- 450 grams of bread flour (3 cups)
- 6 grams of salt (1 teaspoon)
- 7 grams of instant yeast
- 75 grams of parmesan, finely shredded (1/2 cup)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of dried Italian herbs
- 320 ml of water, warm (1 1/3 cups)
- 2 tablespoons of olive oil (for topping)
- 1/4 cup of parmesan, finely shredded (for topping)
- 1 teaspoon of dried Italian herbs (for topping)
- 1/2 teaspoon of flaky sea salt (for topping)
Instructions
- In a large bowl, combine 450 grams of bread flour with 6 grams of salt and 7 grams of instant yeast
- Add 75 grams finely shredded parmesan, 1 tablespoon of dried herbs, 2 tablespoons of olive oil and 320ml of warm water and stir until a dough begins to form
- Transfer the dough onto a floured surface and knead for about 5 minutes or until the dough is soft and smooth
- Transfer the bowl into a lightly oiled bowl, cover tightly with plastic wrap and rest in a warm place for 60 minutes
- Transfer the dough back onto a floured surface and divide into two equal portions
- Working with one portion at a time, lightly knead the dough and form it into a ball
- Roll the dough out into a oval and use a sharp knife to slice one line down the center of the oval and a few diagonal lines along the sides (see photos above)
- Transfer the loaves onto a flat baking sheet and cover with a sheet of plastic wrap to rest for 30 minutes
- Preheat your oven to 425 degrees
- When the dough is done with the second rest, brush the top surface with olive oil and sprinkle lightly with finely shredded parmesan, dried herbs and flaky sea salt
- Bake the bread in a 425 degree oven for 15-20 minutes or until the crust is golden brown and the loaves sound hollow when you knock on the bottom of the loaf
- Allow the bread to cool for a few minutes before serving
