No-knead & easy French Fougasse – Recipe made with our Ciabatta bread mix
Fougasse, a very delicious and special type of bread which has its roots in the French region of Provence. You can usually find it allover Southern France in different variations. Its iconic shape of a leaf makes it easily recognizable and the added herbs gives it a unique aroma. And you know what? You can make such an unforgetable and easy French Fougasse like a pro in your own kitchen!
All you need is one of our big-pack Ciabatta bread mixes and you can make 4 tasty Fougasse. The only thing you need are some herbs of Provence and olive oil to keep it as traditional as possible. If you want to have variations, add some chopped olives and/or some onions.
How to make this easy French Fougasse with our Ciabatta mix
For the following instructions you need 1/2 of a Ciabatta bread mix to make 2 Fougasse. ! PLEASE NOTE: Use all liquid measurements in oz NOT fl.oz. !
DAY 1
Step 1.1 (Pre-Dough) – Put the meassured flour-mix in a large bowl. Now take away 100g (3.5oz) of the mix into another smaller bowl and mix it with 70g (2.5oz) filtered water at room temperature until evenly combined. Cover and let it rest in the fridge for 8-12 hrs.
Step 1.2 – Combine 0.5 TBS Herb de Provence with 1 TBS Olive Oil in a small dish and let it soak overnight as well.
DAY 2
Step 2.1 – Add to the rest of the flour-mix in the large bowl 170g (6oz) filtered water and mix it by hand, with a fork or the machine (with dough hook) just until no dry spot is left (1-2 min). Cover it, let rest for 20 min on the counter.
[*Note*: In case you go ahead with a kitchen machine (e.g. Kitchen Aid, Kenwood…) start on level 1-2 for ~5min before adding the oil slowly and spoon-wise. Knead afterwards for another 3-5min to get a total of ~13-15min kneading. Then let it rest 30-40min and go further with step-4. ! The dough is on the wetter and softer side, do not overdue it. If you’re unsure, go ahead with coil folds.]
Step 2.2 – Now do a ‘coil fold’: with wet fingers lift the dough with both hands from below and stretch it upwards until it comes away from the bowl. Fold it over itself back into the bowl, turn the bowl 90° degrees and repeat the fold 3x, always with wet fingers.
Step 3 – After a 20min rest (covered), smear half of the herb-oil on the dough. Now do ‘stretch & fold’ technique to incorporate the oil and herbs while rotating the bowl. (see pictures) Put the dough on the seam side and let rest for 20 min.
Step 3.1 – Smear the rest of the herb-oil on it and repeat the stretch & fold. Rest 30-40 min.
SHAPING
Step 4 – Bring the dough on a floured surface, divide it in 2. Flatten it very gently with your floured fingertips and fold each piece from all sides into the middle like an envelope without bringing too much flour on it. Turn on the seam side, sprinkle with flour and let sit for ~15min.
Step 4.1 – Now stretch the dough gently (!) with floured fingers into a long oval shape. (If it feels too stiff or springs back too much, let it sit for another 5min). The thinner you stretch, the thinner the baked result. Bring the piece on a full-size baking sheet each and correct the shape if necessary. Use the dough scraper or sharp knife too cut the typical pattern into the flat dough. Re-shape the cut wholes with floured fingers. Cover with a towel, let rest for ~30 min until it gets puffy again. – TiP: In case you bake one Fougasse after the other, put the 2nd in the fridge when shaped.
BAKING
Step 5 – Right after shaping pre-heat the oven to 480°F/250°C.
Step 6 – If you like, brush the Fougasse with olive oil or dust it with more flour for a rustic look. – TiP: make one each and see what’s your favorite result.
Bake this easy French Fougasse for 12min and then turn down the heat to 430°F/220°F for another 8-10 min. Keep an eye on it for the final minutes and bake it until your preferred browning.
(In case you stretched it out very thin, the bake is probably 1-3min shorter!)
How to enjoy a fresh baked French Fougasse
While your gorgeous baked results are cooling down, prepare your cheese or charcuterie board and open your favorite bottle of wine. This no-knead and easy French Fougasse recipe let you look like a pro baker. Rest assured – you can do this!
Yes, I know, it’s hard to not just tear off a piece of freshly baked bread when it comes out of the oven. But, don’t forget to take some pictures & show us your results! – #breadistaworld on the social media @breadista.world.
All our BIG-pack bread mixes are perfect for making much more than just the original loaf it is named after. Click for even more recipe ideas for what else you can do with bread mixes.
