Description
This Homemade Fougasse recipe offers a delightful French bread with a crispy crust and soft interior, shaped uniquely like a leaf. Made with a blend of bread and whole wheat flours and enhanced by a slow-fermented biga preferment, this rustic bread is perfect for serving with dipping oils, balsamic vinegar, soups, salads, or cheese boards. The step-by-step instructions guide you through mixing, kneading, resting, shaping, and baking to achieve bakery-quality results at home.
Ingredients
Biga / Preferment
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon instant or active-dry yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F / 21°C)
Dough
- 1 and 1/2 cups (195g) bread flour, spooned & leveled, plus more as needed
- 1/2 cup (65g) whole wheat flour, spooned & leveled
- 3/4 teaspoon instant or active-dry yeast
- 1 teaspoon table salt
- 1/2 cup (120g/ml) room-temperature water
- 2 Tablespoons (28g) extra-virgin olive oil, plus more as needed
Optional Toppings
- Flaky sea salt
- Herbs such as rosemary, thyme, or Herbes de Provence
Instructions
- Make the Biga/Preferment: In a medium bowl, whisk together 1 cup bread flour and 1/8 teaspoon yeast. Add 1/2 cup room-temperature water and mix until combined. Cover tightly with plastic wrap and let rest at room temperature for 8–24 hours to develop flavor.
- Mix the Dough: In a large bowl or stand mixer bowl fitted with a dough hook, whisk together 1½ cups bread flour, 1/2 cup whole wheat flour, 3/4 teaspoon yeast, and 1 teaspoon salt. Add the biga, 1/2 cup water, and 2 tablespoons olive oil. Mix until a shaggy dough forms.
- Knead the Dough: Knead with a dough hook on medium-low speed for 3–5 minutes until smooth and tacky, or knead by hand for the same time on a lightly floured surface, adding flour sparingly to maintain a slightly tacky texture.
- First Dough Rest: Drizzle or brush olive oil inside the mixing bowl. Place the dough ball into the bowl, turning to coat with oil. Cover tightly and rest for 45 minutes to 2 hours.
- Stretch and Fold: Visualize a clock on your dough. At 12 o’clock, lift and stretch the dough to 6 o’clock, folding it over. Turn the bowl 90 degrees and repeat 4 times total, then flip the dough seam side down.
- Second Dough Rest: Cover tightly and rest again for 45 minutes to 2 hours to develop gluten and texture.
- Shape the Dough: Turn dough out onto parchment paper. Press it into a rounded triangle or egg shape about 12 inches long and 6 inches wide at the base.
- Third Dough Rest: Cover the shaped dough lightly and let rest for 30 minutes to 2 hours.
- Cut the Dough: Using a sharp knife, pizza wheel, or kitchen shears, cut lengthwise down the center, stopping 1 inch from ends. Then make 3–4 diagonal cuts on each side of the center to create a leaf shape. Gently stretch the cuts until the holes are about 2 inches wide.
- Fourth Rest and Preheat oven: Cover the dough lightly and rest for 30 minutes to 1 hour. Meanwhile, preheat oven to 450°F (232°C) with a baking stone or large flat baking sheet upside down on the center rack.
- Prepare for Baking: Brush the fougasse with olive oil. Sprinkle with flaky sea salt and herbs as desired. Carefully slide the dough on parchment paper onto the hot baking stone or sheet.
- Bake: Bake for about 20 minutes until golden brown. Tap the top to check for a hollow sound or use an instant-read thermometer to confirm an internal temperature of 190–200°F (88–93°C).
- Finish and Serve: Optionally brush warm bread with additional olive oil. Serve warm with dipping oil, balsamic vinegar, alongside soup, salad, or a cheese board.
- Storage: Best eaten the same day. Store leftovers covered at room temperature up to 2 days. Reheat in a 350°F (177°C) oven uncovered for 5–8 minutes to refresh crust.
Notes
- The biga preferment can be made up to 24 hours ahead to enhance flavor and texture.
- Maintaining slightly tacky dough ensures a moist crumb and good crust; avoid adding too much extra flour during kneading.
- Stretch and fold technique strengthens gluten and adds structure without intensive kneading.
- Use parchment paper to easily transfer the delicate shaped dough onto the hot baking surface.
- Adjust resting times within ranges depending on your schedule and ambient temperature; longer rests develop more flavor.
- To store, avoid refrigeration as it can dry out bread; room temperature storage is best for up to 2 days.
- Reheating in the oven crisps the crust nicely but avoid microwaving to preserve texture.
