No Knead Garlic Fougasse
Fougasse is a French flatbread originating from the area of Provence. It looks complicated, but is very simple to prepare. This version is a basic no knead dough with a 6 hours proof time. Feel free to add other flavourings like roasted peppers, chopped olives or fresh herbs.
Ingredients
- 1 cup warm water (110'F)
- 1/2 teaspoon active dry yeast
- 1 teaspoon sea salt
- 1 tablespoon virgin olive oil
- 1 teaspoon garlic powder
- 1 1/2 cups all purpose flour
- 1/2 cup sprouted spelt flour (or whole wheat)
- olive oil for basting
- coarse sea salt for topping
Instructions
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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.
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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).
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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 1/2" thick.
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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.
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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 it's own or with olive oil and balsamic vinegar.
Recipe Notes
You can replace the spelt flour with additional all purpose flour or bread flour. This is a basic dough recipe, so feel free to add other ingredients like roasted peppers, chopped olives or fresh herbs. Don't use fresh garlic as this can kill or retard the yeast and prevent your dough from rising properly.