Fugasse
6 servings
90 minutes
Fougasse is a traditional Provençal bread with a crispy crust and tender crumb, resembling a wheat leaf in shape. This bread traces back to ancient Roman flatbreads and has become a symbol of southern France. Its lightness and airiness are achieved through a special kneading method and cuts that allow the dough to bake evenly. Fougasse has a rich wheat flavor with subtle salty notes and a light sweetness from corn flour. It pairs perfectly with olive oil, cheeses, and meat delicacies, and serves as an excellent complement to wine tastings. With its aesthetics and taste qualities, fougasse will adorn any table—be it a cozy family dinner or an exquisite gastronomic evening.
1
Rub the yeast into the flour until a uniform crumb forms. Add salt, then water. Knead the dough for 2-3 minutes until it starts to come together. Leave it for 1 hour to rise.
- Fresh yeast: 10 g
- Wheat flour: 500 g
- Salt: to taste
- Water: 350 ml
2
Preheat the oven to 250 degrees.
3
Sprinkle the work surface with corn flour and carefully lay out the dough without stretching it. Divide the dough into 6 parts. Sprinkle all pieces with flour and shape them into rectangles.
- Corn flour: 200 g
4
Cut each rectangular piece diagonally through the center with the flat end of the scraper.
5
Make three similar cuts in a fan shape from the center. Use your fingers to spread the cuts to turn them into holes.
6
Bake on a floured baking sheet. Spray the oven with water and close it. Reduce the temperature to 230 degrees and bake for 10-12 minutes until golden brown.
- Wheat flour: 500 g