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.
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 has more of a crust on top. Traditional Fougasse uses anchovies, olives, and or cheese for flavour, but it can also be kept simple (and flavorful) with chunky sea salt and a slather of olive oil. Moreover, roasted red peppers, sun dried tomatoes, roasted garlic or fresh herbs also make excellent companions in this recipe.
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.
Proofing time for this recipe
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.
Overall, this recipe comes together quickly and doesn't require a 12 or 8 hour proof; it doesn't even need a second rise. With the right conditions, you can even get this down to a 4 hour proof, however, I suggest erring on the side of caution and giving yourself 6 hours to get a good rise.
I use a small portion of spelt flour in this recipe, but feel free to exchange it for more all purpose or bread flour in equal measure. Spelt adds nutrition, fiber and a richness of flavour.
Important note about garlic
One final note for the record, don't add fresh garlic to your dough...it took 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.
Otherwise, this is a fairly forgiving recipe and is awesome for potlucks or to enjoy with family at home.
More recipes
I love making bread and if you want to try some of my other recipes, feel free to check out these other favorites.
No Knead Maple Oat Spelt Bread
And don't forget the butter. My European Style Dairy-Free Butter is a classic!
Recipe
No Knead Garlic Fougasse Bread
Ingredients
- 1 cup (250g) warm water, (110'F)
- ½ teaspoon active dry yeast
- 1 teaspoon sea salt
- 1 tablespoon virgin olive oil
- 1 teaspoon garlic powder
- 1 ½ cups (265g) all purpose flour
- ½ cup (75g) light spelt flour, or whole wheat flour
- olive oil for basting
- coarse sea salt for topping
Instructions
- In a medium bowl, combine the water, yeast, salt and olive oil. Add in the flours and garlic powder and mix until a rough dough ball forms. Cover and let rise in a warm place for approximately 5-6 hours or until doubled in size.
- Once the dough has doubled, preheat the oven to 450'F. Punch down the dough to release the air and then using a spoon or spatula, form it into a ball and turn it onto itself a few times (note that the dough will be quite sticky).
- Flour a large piece of parchment paper and drop the dough ball onto it. Let the dough rest for 10 minutes, then generously flour the top. Using your hands (or a floured rolling pin) form the dough into a tapered leaf shape about ½" thick.
- Using either a pastry cutter or a sharp knife, cut the dough with several lines to form a leaf vein pattern. Note that you may need to flour your cutting utensil to prevent any sticking. The dough should spread apart naturally on the cut lines, but you can also use your hands to space out the cuts. Baste the top with a light coating of olive oil and sprinkle coarse salt.
- Slide the parchment paper & dough onto a large baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown. Serve warm on its own or with olive oil and balsamic vinegar.
Recipe Notes
Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
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SD says
You nailed it 🙂
Heidi Richter says
Thank you 🙂 Glad you like it xx
Alexandra | Occasionally Eggs says
These PICTURES! And a four hour rise for no-knead?! Amazing. Can't wait to try this, Heidi!
Heidi Richter says
Thank you, Alex 🙂 That means a lot! Yeah, I had this down to a 4 hour proof one day by using a dehydrator under the covered bowl!
Kara says
I just made this for my family. It was a hit! Thank you!!
Heidi Richter says
That's awesome, Kara! I'm happy to hear it and thanks so much for the feedback!
Aileen says
I am not an avid bread maker, though it is something I wanted to try my hand at. This recipe has such simple ingredients and steps! But even more importantly, it tastes so amazing! I'd never heard of fougassi bread. Making a French garlic flatbread seemed a bit intimidating, but I feel like if I can make this recipe, any one can! It's definitely a dreamy recipe I'll be making more often! And I'm hoping to try some other of Heidi's recipes soon!
Heidi Richter says
This makes my day (again lol)! Thank you for giving my recipe a go and for being such a gem! I stoked you like it, Aileen 🙂
Xo
Aileen says
I feel like this recipe should come with a warning - once you try it and see how simple and ridiculously delicious it is, you WILL become a Fougasse Feign! Since first making this recipe, I have made 6 more loaves! ("some" to share.?)
Heidi Richter says
Haha, oh that’s excellent! I’m so happy to hear it, Aileen 🙂
ปั้มไลค์ says
Like!! Thank you for publishing this awesome article.
Jeona says
LOVE this recipe. Turned out really well. I basted extra garlic on top before serving.
Heidi Richter says
So happy to hear you like it, Jeona!
Jeona says
I have never made flatbread before and wasn't sure how I would do with this, but it was very easy to make even for a beginner like me. Will make this one again. Tastes great, too!
Heidi Richter says
So glad to hear it!
Jeanne says
Can you Freeze the bread for a later date?
Heidi Richter says
Hi Jeanne! That's a great question and yes I have successfully frozen it. You can defrost it in the fridge and you can also gently toast it in the oven to get it slightly crispy again.