Fougasse

 

There are lots of different kinds of fougasses, but I know it as a lightly nutty loaf (thanks to some whole wheat flour), with plenty of olive oil to make a crisp outer crust and a rich finished loaf.

What you will need

Pâte Fermentée:

1 3/4 cups (7.45 ounces) bread flour

1 teaspoon (4 g) kosher salt

1/3 teaspoon (2 g) active dry yeast

1/2 cup (4.00 ounces) room-temperature water

Fougasse Dough

Fougasse Dough:

2 2/3 cups (11.00 ounces) bread flour

1/2 cup (2.00 ounces) whole wheat flour

1/4 teaspoon (1 g) active dry yeast

1 teaspoon (4 g) salt

1 cup plus 2 tablespoons (9.00 ounces) warm water

3.00 ounces (about 1/3 cup) prepared pâte fermentée (above)

Olive oil, as needed for finishing

Black and white sesame seeds, as needed for finishing

Flaky salt, as needed for finishing

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