No Knead Garlic Fougasse

Fougasse (originally known as "fogatza") is a French flatbread originating from Provence. This no knead fougasse looks complicated and fancy, but is very simple to make and is a perfect bread for tearing and sharing with friends and family.

Jump to:

• What is Fougasse bread?
• Reasons to make this recipe
• Ingredient notes and substitutions
• Step by Step
• Overnight Rise Option
• Important note about garlic
• Helpful Tips
• Storage and Make Ahead
• More Recipes
• No Knead Garlic Fougasse Bread

What is Fougasse bread?

Fougasse, or Provencal Bread, is a wonderful bread for sharing.  Or, if you're like me, you don't share it, you eat half in one sitting. Most of the time, this bread is happily passed around the table for everyone to tear off a chunk with their meal.

Fougasse can be likened to Italian Focaccia in its texture and flavours, although, it is generally thinner, has more of a crust on top and uses less olive oil. It also tend to be a lower hydration dough unlike some focaccias which can be upwards of 85% hydration. Traditional Fougasse often uses anchovies, olives, herbes de Provence, and or cheese for flavour, but it can also be kept simple and flavorful with chunky sea salt, garlic powder (like this recipe) and a slather of olive oil. Moreover, roasted red peppers, sun dried tomatoes, roasted garlic or fresh herbs also make excellent additions.

Traditionally, Fougasse is shaped into a tapered leaf (or sheaf of wheat) with slashes or holes in the middle of the bread, however, you can shape Fougasse however you like—don't listen to anyone that says it needs to look a certain way. It's a great bread to bring for sharing at potlucks or to enjoy with family at home.

Reasons to make this recipe

Like most no knead breads, this no-knead fougasse is exceptionally easy to make with very little active time involved. Overall, this recipe comes together quickly and can be ready for baking with an 8 hour proof (although, I have been able to proof this bread in 6 hours during warmer months). Fougasse is also nice because unlike other breads, it doesn't require a second rise. Moreover, it is a fairly forgiving recipe with plenty of flavouring options, other than garlic, so you can create something to suite your preferences.

This recipe is a culmination of several I've been making over the years and is loosely based off of Jim Lahey's very popular no knead bread recipe. I use a small portion of spelt flour in this recipe which I find adds an additional layer of flavour (somewhat rich and nutty), but feel free to exchange it for more all-purpose or bread flour in equal measure. 

While fougasse is a traditional bread, it's not very common and tends to wow guests with it's complicated looking shape. Nevertheless, fougasse patterns are very simple to make.

Ingredient notes and substitutions

For the full detailed ingredients along with the quantities of each, please visit the recipe card below.

Warm filtered water: ideally you want to have water that is roughly 100°F or close to it. Warmer water helps activate the yeast and starts the proofing process. Just don't use water with a temperature higher than 115°F as this can deactivate yeast, especially so for active dry yeast.

Active dry yeast: you can also use instant yeast, however I would avoid instant yeasts that are marked as 'rapid-rise' or 'fast acting' as these will result in a much quicker proof time which can lead to less flavour and gluten development and over-proofed dough. The longer a dough can proof the better the flavour and the chewier it will be. If you wish to substitute regular instant yeast, you will not need to proof it; instead add it to the flour mixture and then proceed with adding the water and oil thereafter.

Kosher salt: I prefer kosher salt here, however, you can use sea salt or pink salt in equal measure with little difference in flavour and rise (I have made this recipe with all three salts and found little to no difference).

Extra virgin olive oil: this is used both in the dough and for basting. Olive oil adds softness/moisture and flavour to the crumb.

Garlic powder: this adds the garlic flavour. Don't use fresh garlic as this will retard or completely deactivate the yeast in the dough and prevent it from rising.

All purpose flour: you can use bread flour in equal measure, however, this will increase the gluten content of the bread and can make for a dough that is slightly more springy. As a result, more time will need to be taken to shape and create the slashes before baking, I have found. However, I have made this recipe with both all purpose and bread flour successfully.

Light spelt flour: I find spelt or whole wheat adds a nice depth of flavour to the final fougasse. However, the additional of spelt or whole wheat are optional. If you would prefer, use more all purpose or bread flour in exchange.

Coarse sea salt: this is added to top of the dough prior to baking for flavour and texture.

Step by Step

For the full detailed instructions, please visit the recipe card.

STEP 1: Combine the water and yeast and let stand for 5 minutes or until bubbly. Add in the olive oil.

STEP 2: Combine the flours, salt and garlic powder and mix until a rough dough ball forms.

STEP 3: Cover and let rise in a warm place for approximately 8 hours or until doubled in size. There are notes below included for doing an overnight proof.

STEP 4: Preheat the oven to 450℉. Punch down the dough to release the air and then form it into a ball and turn it onto itself a few times.

STEP 5: Flour a large piece of parchment paper and place the dough onto it. Let the dough rest for 10 minutes, then lightly flour the top.

STEP 6: Form the dough into a tapered leaf shape about a ½" thick.

STEP 7: Cut the dough with several lines to form a leaf vein pattern.

STEP 8: Baste the top with olive oil and sprinkle coarse salt.

STEP 9: Slide the parchment paper & dough onto a large baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.

STEP 10: Baste it with more olive oil and allow it to cool slightly before serving.

Overnight Rise Option

Prepare the fougasse dough as per the instructions, however, instead of proofing at room temperature, you will need to place the dough in a lightly oiled bowl, cover and place it in the fridge overnight or up to 24 hours. Just before baking, remove the dough from the fridge and allow it to warm up for about 10 minutes before shaping and baking per the recipe. 

Important note about garlic

Again for the record, don't add fresh garlic to your dough! It took me several tests to get this recipe right and I had to learn the hard way that fresh garlic will kill yeast and result in a rather dense and lifeless bread—a "flat-bread" in every sense of the word.

Helpful Tips

• Make sure the yeast is fresh: Active dry yeast is rather perishable having a usual shelf life of about 6 months once opened. You can always test a small amount of yeast first to check for activity before proceeding with the recipe. If the yeast is past the best before date on the package, purchase new yeast.
• Use a kitchen scale: weighing the dough ingredients is far more accurate than using cups and spoons alone. The recipe card includes the weight measurements to help make sure you don't over or under measure the ingredients.
• Prevent Sticking: lightly flour your cutting utensil when creating the slashes to help prevent sticking.
• If the dough resists shaping: let it rest for 5-10 minutes and try again. This is especially helpful if you've chosen to proof the bread overnight in the fridge; colder dough can be harder to shape.
• Plunge the blade in deeply before cutting: you want the blade to go all the way through the dough before starting the cut; this will result in a neat and easy cut line.
• Pull the blade away from you: because the dough has tension, it's easier if you cut the dough pulling away from you. Start with the base of the dough closest to you and pull the blade outward towards the edge of the dough, turning the dough and parchment as needed to make it easier.
• Use your hands: while the dough will naturally spread open after each cut, you can use your fingers to help it along. Which leads me to the next tip...
• Make large enough holes in the dough: otherwise the holes will close up as the dough rises during baking. Enlarge the holes about 2-3 times more using your fingers and tugging at the edges of the shape to accommodate the additional size, if needed.

Storage and Make Ahead

Storage: Fougasse bread is best served the same day it is made, however, you can store it in an airtight container at room temperature for up to 2 days.  

Freezing: the baked fougasse can be frozen whole or in portions. Wrap the loaf or portions well in plastic wrap and then place in a freezer safe bag; it should keep for up to 2 months this way. To thaw, defrost the fougasse in the fridge (this usually take 12-24 hours). To reheat, place a piece of aluminum foil over the top of the loaf to prevent over-browning the top and place in a preheated oven at 375°F for 8-10 minutes.

More Recipes

I loved my no knead garlic fougasse and enjoy making bread, try some of my other recipes below.

No Knead Maple Oat Spelt Bread

Easy Garlic and Herb Focaccia

And don't forget the butter; my European Style Dairy-Free Butter is a classic.

If you made my no knead garlic fougasse bread please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.