Fougasse bread recipe
Share this fougasse bread recipe
My recipe for fougasse, the French version of the classic focaccia bread, is with a little twist. It will be shaped like Fougasse but will be mild sweet tasting bread unlike a classic recipe which if baked with lots of herbs and occasionally topped with olives. This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia
Did you know?
Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded.
This fougasse bread can be served with preserves of your choice or as breakfast along with eggs of your choice. It can be also ideal recipe for your very special Sunday Brunch.
Prep Time: 5 hrs.
Baking Time: 35 min
Total Time: 5 hrs. 35 min
Ingredients for fougasee bread recipe:
All Purpose Flour (Maida) – 250 gm
Dry active yeast – ½ tsp.
Sugar – 1 tsp.
Salt – ½ tsp.
Butter – 2 tsp.
Olive Oil – 2 tsp.
Butter milk –50ml
Preparation of fougasse flat bread:
I follow the 7 golden rules to bake bread at home.
- Mixing & kneading of the dough
- Proper fermentation of the dough
- Punching down the dough
- Rounding of the portions
- Shaping the balls
- Proofing the bread
- Baking at optimum temperature
Mixing & kneading of the dough
- Warm 30 ml water and add 2 teaspoon of sugar and stir to dissolve the sugar.
- Now add 1 teaspoon of dry active yeast and keep it aside for 15 min till you see frothy mixture.
Note: Do not heat water above 80 degree Celsius as it would kill the yeast and yeast will not get activated.
- Take all-purpose flour, butter, olive oil, sugar & salt in a large bowl and mix it well using hands.
- Now add activated yeast and prepare soft dough using 50ml butter milk and warm water.
Proper fermentation of the dough
- Fermenting is allowing the yeast to develop enough CO2 to give rise to the dough. This is called the First Rise. Fermentation is completed when the dough has doubled in size.
- Keep this dough in covered warm place for 90-120 minutes or till it doubles in size.
Punching down the dough
- Once the dough has doubled in size, you’re going to literally punch out all the excess air that has built up inside the dough. This helps to remove cavernous air pockets that can affect the final baked product. Knead again using hands and keep it in warm place again for 60 min.
Rounding the Portions
- Divide the portions into 4 equal portions.
- The portions are then rounded into smooth, round balls.
- This helps stretch the gluten to help hold in the gasses and give a smooth surface. Unrounded rolls rise unevenly and will come out lumpy and uneven.
Shaping the balls
- Roll the ball into a 4-5 inch round flat bread. Now give it angular slits like veins of tree leaf and keep them on parchment paper.
Proofing the bread
- After the portions have been shaped, they are left to proof covered with moist muslin cloth and placed in a warm spot for about 45 minutes. This is also called the second rise. The bread should double in size like it did in the first rise.
Baking at optimum temperature
- Preheat the oven to 180 degree Celsius for 10 min.
- Brush the bread with sugar & milk wash & place the bread in preheated oven for 30-40 min till golden brown in colour.
- Remove from oven and let it cool on the wire rack/ wooden tray.
Serve fougasse bread with preserve of choice, eggs or beans in breakfast or dip it in a spicy Indian Curry and enjoy soft warm flat fougasse French bread.
Share this recipe