How To Make Homemade Herb Fougasse Bread Recipe

I am excited to share this comprehensive guide on How To Make Homemade Herb Fougasse Bread Recipe. This is a yeast bread that is stunning and has the perfect herb flavor. This flat bread also happens to be simple to make and made all on the same day-unlike sourdough bread. The finished texture is a crisp crust with a soft interior. Even if you have never made this type of bread before, I can show you how to make it perfectly the first time and every time. 

This is going to be a bread that uses whole grain flour. If you are new to whole wheat baking, this is a great place to start. I am using white wheat flour in this recipe as I love not only the nutty flavor but the color and texture it adds to the bread. Don't worry, the texture is exactly as it should be, even with the whole wheat flour. Crispy outside and soft center.

If you love bread like this, I suggest you also try this whole wheat focaccia recipe. This is not a same-day recipe, but it is simple to make. Now, if you like sourdough, this sourdough focaccia recipe is the one for you.

What is fougasse?

Fougasse is a type of French bread that is often associated with the Provence region in the South of France, although it is enjoyed throughout France and beyond. It is characterized by its distinctive shape, which resembles a leaf or an ear of wheat, and its signature slashes, which not only enhance its appearance but also allow for even baking and a crispy crust. 

While you can bake plain fougasse, this recipe is for herbed fougasse with additional flavor. 

Ingredients

• Bread flour- While you can use all-purpose flour, using a higher-protein flour like bread flour will yield better results. More on this below. 
• White wheat flour- You could also use rye flour, spelt flour, or red whole wheat flour.
• Active dry yeast- this is not the same as Instant Yeast. 
• Salt- Kosher salt is always my go-to. I am also using a coarse salt for topping. You can use fresh herbs if you have them on hand or use dried ones. 
• Herbs- For this recipe, I am using only rosemary, but you can also use oregano, thyme, and basil. 
• Olive oil- this is used in the dough and for brushing on the top of the dough before baking.

How to make

How to make the sponge

I almost always like to use a sponge when making breads that use whole wheat flour. This recipe is no exception. 

Add ½ cup of warm water, the yeast, and the wheat flour to a small bowl. Mix well with a wooden spoon or another spoon. Cover with plastic wrap and let this sit for 2 hours.

Making the dough

Add in the remaining ingredients and mix on medium speed, if you are using a stand mixer, for 6-8 minutes with the dough hook attachment until the dough is smooth. The dough should be a little sticky (tacky) but still pull away from the sides of the bowl. 

If you are kneading by hand, turn the dough onto your work surface and knead it for 8-10 minutes until the dough is smooth. 

Cover the dough and let it rise at room temperature until it has doubled. Mine took about 45 minutes.

PRO TIP: The rising time will depend on how warm and humid your house is. This can be anywhere from 30 minutes to 2 hours. 

Shaping the dough

Now it is time to shape the dough. Divide the fougasse dough in half. Gently stretch each half to form a loose leaf shape. Place it on a baking sheet lined with parchment paper. If your dough isn't stretching easily, cover and let it rest, then try stretching again in 5 minutes.

PRO TIP: I do not recommend using a rolling pin as it will squish out all the air bubbles. 

With a sharp knife or pizza cutter, cut slits to resemble the veins or wheat shape. Again, pull the dough and stretch it a little to widen the slits. If you don't do this, as it rises again and bakes, it will simply bake together.

Baking the fougasse 

Cover and let this rise for about 30 minutes. After about 15 minutes, preheat the oven. 

Brush each fougasse with olive oil and sprinkle with more chopped herbs and coarse salt. 

Move to the preheated oven and bake until they are golden brown.  

Brush with more olive oil after it bakes and serve immediately.

Add-in ideas

1. Olives: Traditional fougasse often includes olives, which add a savory, briny flavor. You can use green or black olives, or even mix in a variety for added complexity.
2. Herbs: Fresh or dried herbs can add a burst of flavor to fougasse. Popular options include fresh rosemary, thyme, oregano, basil, or a combination of several herbs.
3. Cheese: Cheese adds richness and depth to fougasse. Try adding grated Parmesan, Gruyère, cheddar, or goat cheese for a deliciously cheesy twist.
4. Sun-Dried Tomatoes: Chopped sun-dried tomatoes add sweetness and tanginess to fougasse, as well as a pop of color. They pair well with herbs and cheese.
5. Garlic: Minced garlic adds a punch of flavor to fougasse. You can mix it into the dough or scatter it over the top before baking for a savory garlic bread experience.
6. Caramelized Onions: Sweet and savory caramelized onions can elevate the flavor of fougasse. Spread them over the dough before baking or mix them into the dough for even distribution.
7. Nuts: Toasted nuts, such as walnuts, almonds, or pine nuts, add crunch and nuttiness to fougasse. Chop them finely and knead them into the dough before shaping.
8. Seeds: Sesame seeds, poppy seeds, or pumpkin seeds can be sprinkled over the top of fougasse before baking for added texture and visual appeal.
9. Spices: Experiment with spices to add warmth and complexity to your fougasse. Ground black pepper, red pepper flakes, or smoked paprika can impart delicious flavors.
10. Dried Fruits: Dried fruits, such as raisins, cranberries, or apricots, can add sweetness and chewiness to fougasse. Chop them finely and mix them into the dough for a delightful surprise.
11. Chopped Vegetables: Finely chopped vegetables like roasted bell peppers, caramelized mushrooms, or spinach can be folded into the dough for added flavor and nutrition.
12. Bacon or Prosciutto: For a meaty addition, try adding chopped cooked bacon or thinly sliced prosciutto to the dough. It adds saltiness and richness to the bread.

Other bread recipes

Another bread recipe I want to share is my mandazi recipe. It is an African fried bread that is lightly sweetened and pillowy soft on the inside.

How To Make Homemade Herb Fougasse Bread Recipe

Amy Sandidge

Homemade fougasse is pretty simple to make. This delicious herb recipe is crispy on the outside and tender on the inside, perfect for serving with any meal you like, or on its own.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

rising time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Bread

Cuisine French

Servings 2 fougasse

Equipment

• 2 sheet pans

Ingredients

  

1x2x3x

Sponge

• ½ cup water
• ½ teaspoon active dry yeast
• 1 cup white whole wheat flour

Dough

• ¾ cup warm water
• 1 teaspoon active dry yeast
• 3 tablespoons olive oil plus more for brushing on the fougasse
• 2 ½ cups bread flour plus 2 tablespoons
• 2 teaspoons rosemary or other dried herbs
• 1 ½ teaspoons salt
• flake salt or flake salt for topping

Instructions

 

• Add ½ cup of warm water, the yeast, and the rye flour to a small bowl. Mix well with a wooden spoon or another spoon. Cover with plastic wrap and let this sit for
• Add in the remaining ingredients and mix on medium speed, if you are using a stand mixer, for 6-8 minutes with the dough hook attachment until the dough is smooth. The dough should be a little sticky (tacky) but still pull away from the sides of the bowl.
• If you are kneading by hand, turn the dough onto your work surface and knead it for 8-10 minutes until the dough is smooth.
• Cover the dough and let it rise at room temperature until it has doubled. Mine took about 45 minutes.
• Now it is time to shape the dough. Divide the fougasse dough in half. Gently stretch each half to form a loose leaf shape. Place it on a baking sheet lined with parchment paper.
• PRO TIP: I do not recommend using a rolling pin as it will squish out all the air bubbles.
• With a sharp knife or pizza cutter, cut slits to resemble the veins or wheat shape. Again, pull the dough and stretch it a little to widen the slits. If you don't do this, as it rises again and bakes, it will simply bake together.
• Cover and let this rise for about 20 minutes. Preheat the oven to 450 degrees during this rise.
• Brush each fougasse with olive oil and sprinkle with more chopped herbs if you want and coarse salt.
• Move to the preheated oven and bake for 15 minutes or until the fougasse is deep golden brown.
• After it bakes, brush with more olive oil.

Keyword fougasse, kosher salt, white wheat flour

Tried this recipe?Let us know how it was!

• Yeasted Breads
• Baked
• White Whole Wheat Flour