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Southern French Fougasse

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PREP TIME
45 min
COOKING TIME
40 min
TOTAL TIME
1015 min
SERVINGS
8 servings
Dessert
Southern French Fougasse
Ingredients
  • 2 teaspoons olive oil, plus more for brushing
  • 3 cups all-purpose flour
  • 1/3 cup spelt flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, at room temperature
  • 1 teaspoon chopped fresh rosemary, or to taste
  • 1 tablespoon cornmeal, or as needed
  • coarse sea salt to taste
Instructions
1
Gather all your necessary ingredients and tools before starting the recipe.
2
Grease a large mixing bowl with olive oil to prevent sticking.
3
Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook attachment. Add water and mix until the dough comes together, about 5 minutes. Transfer the dough to a greased bowl and cover it with plastic wrap. Allow it to rise on the counter for 30 minutes.
4
Uncover the dough and use one hand to gently lift a portion of it out of the bowl. Pull it up slightly and fold it back towards the center, repeating this motion 6 or 7 times. Rotate the bowl slightly between each fold to ensure even development. Cover and let rest for 30 minutes.
5
Repeat the folding process two more times, allowing the dough to rest for a total of 2 hours.
6
Perform the final folding technique once more. Cover and refrigerate the dough for 12 to 24 hours.
7
When ready to bake, prepare a baking sheet by lining it with a silicone liner and sprinkling some flour on top.
8
Transfer the dough to a lightly floured surface and shape it into an oval form, dusting lightly as necessary. Cut the oval in half lengthwise into two equal portions.
9
Shape the fougasse: Fold one end of each piece over the center third, then fold the other end over the top. The dough should resemble a triangle. Place each triangle on the prepared pan.
10
Cover both triangles with an oiled piece of plastic wrap and let sit until the dough warms up, 30 minutes to 1 hour.
11
Line two baking sheets with parchment paper and sprinkle cornmeal generously on the parchment. Remove the plastic wrap from the dough.
12
Transfer one piece of dough to a lightly floured surface and sprinkle some flour over top. Use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer the dough to one of the parchment-lined baking sheets.
13
Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle, being careful not to cut through the top and bottom edges. Gently pull the dough apart to spread it open, creating a leaf-like shape.
14
Make two more cuts at the top, one on each side from the center going out toward the edge, and pull the dough apart again. Make four more cuts, two in the middle, and two at the bottom, and pull the dough apart once more. Make two small cuts at the bottom to complete the leaf shape. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
15
Repeat the shaping and proofing process for the remaining dough.
16
Preheat your oven to 450 degrees F (230 degrees C). Remove the plastic wrap from one fougasse and brush olive oil over the entire surface. Sprinkle with sea salt.
17
Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
18
Transfer to a rack to cool. Repeat the baking process for the remaining fougasse.
19
Serve and enjoy your delicious Fougasse.