No Knead Garlic Fougasse Bread

Fougasse is a French flatbread originating from the area of Provence. This no knead garlic fougasse bread looks complicated, but is very simple to prepare. This version is a basic no knead dough with a minimum 8 hour proof time. Feel free to add other flavourings like roasted peppers, chopped olives or fresh herbs. This recipe can also be proofed overnight up to 24 hours (see notes).

Course Appetizer, Side Dish

Cuisine French

Keyword fougasse, no knead bread

Prep Time 10

Cook Time 20

Proofing Time 8

Total Time 8 28

Servings people

Calories 134kcal

Author Heidi Richter

Ingredients

1 cup (230g) warm filtered water (100°F)
½ teaspoon active dry yeast
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1 ½ cups (260g) all purpose flour or bread flour
½ cup (70g) light spelt flour or whole wheat flour
olive oil for basting
coarse sea salt for topping

Instructions

In a small bowl, combine the water and yeast and let sit for 5 minutes of until foamy and bubbling on the surface. Add in the olive oil.
In a large bowl, sift together the flours, salt and garlic powder. Make a well in the centre and pour in the yeast mixture. Using a wooden spoon or dough whisk, mix until a rough dough ball forms, making sure to scrape down the sides to ensure all the flour is incorporated.
Drizzle a small amount of olive oil over top of the dough. Cover the dough and let rise in a warm place for about 8 hours or until doubled in size. See notes for overnight proofing instructions.
Once the dough has doubled, preheat the oven to 450℉. Gently deflate the dough to release some of the air and then, using a spatula or clean hands, form it into a loose ball, turning it onto itself a few times (note that the dough will be fairly sticky).
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. Using your hands or a floured rolling pin form the dough into a tapered leaf shape (sometimes referred to as a 'teardrop') about a ½" thick. If the dough resists shaping, let it rest for another 5-10 minutes and try again.
Using either a pastry cutter, bread lame or sharp paring knife, cut the dough with several lines to form a leaf vein pattern (see photos). Because the dough has tension, plunge the blade all the way through the dough and then pull the blade away from you towards the edge, turning the dough and parchment as needed to make it easier. The dough will spread apart naturally on the cut lines, but use your fingers to increase the cuts about 2-3 times more.
Baste the top of the dough with olive oil and sprinkle coarse salt.
Carefully slide the parchment paper and dough onto a large baking sheet and bake in the preheated oven for 20-22 minutes, or until golden brown.
Remove the fougasse from the oven and baste it again with more olive oil. Allow it to cool slightly before serving. Fougasse is wonderful served warm on its own or with olive oil and balsamic vinegar for dipping.

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 diced roasted peppers, finely 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.

Overnight Rise: you can proof the dough overnight up to 24 hours before you plan to bake it. To do this, place the dough in a lightly oiled bowl, cover and place it in the fridge overnight. Just before baking, remove the dough from the fridge and allow it to warm up for about 10-15 minutes before shaping and baking.

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 and place in a preheated oven at 375°F for 8-10 minutes or until warmed through.

Nutrition