Fougasse is a French bread from Provence / south Eastern France. There are so many regional varieties of this bread available. The bread is crispy on the outside and chewy in the middle. The bread is mostly shaped like a leaf and topped with garlic and olive oil. When I first made it, I ended up with a hard bread as the temperature of my oven was too low. As the bread is thinner compared to other breads, they need to be baked for a shorter period in a very hot oven. So I made it again in my Morphy Richards oven on max heat and it turned out delicious. For the first try, I topped the bread with garlic, but they became so bitter when baked. So for the next try, I added both garlic and rosemary in the dough and topped the bread with sesame seeds. My daughter loved it so much.
What I love most in this bread is the shaping. The dough is rolled into leaf shape and slashes are made with a knife and then they are separated to form the beautiful leaf shaped fougasse. You can do a variety of shapes in fougasse. I tried two shapes. They bake faster, so keep an eye on it. Otherwise it will become too hard. This can be had with soup or salad but we just had it as it is. It is so flavourful with the herb and garlic. And the olive oil shines through.
Flour – 2 cups
Salt – 1/2 tsp
Olive Oil – 2 tbs
Instant Yeast – 1/2 tsp
Dried Rosemary – 1/2 tsp, crushed
Warm Water – 3/4 cup
Garlic – 2 cloves, grated
Sesame Seeds – 2 tbs
Pepper Powder – a little
In a bowl mix together flour, salt, olive oil, instant yeast, garlic and rosemary.
Add water and make a soft dough.
Knead it for 3-4 minutes.
Apply oil in a bowl, place the kneaded dough inside, coat the top with oil and cover with cling wrap.
Set aside for 1 hour or until double in volume.
Puch down dough and dust with flour.
Divide it into two portions.
Roll it into a thin triangle.
With the help of a pizza cutter, make a slit in the middle, leaving one inch on both sides.
Now make diagonal side slits like the veins of a leaf leaving 1” intact between the centre cut and the sides.
Pull the dough to enlarge the cuts.
Brush with milk, sprinkle sesame seeds.
Set aside for 15 minutes.
By the time, preheat oven to 225C.
Place the tray on the lowest rack and bake for 10 minutes.
Replace the tray on the top rack and bake for 5 more minutes.
Remove from oven and enjoy piping hot..