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Fougasse

Rated as 3.62 out of 5 Stars

"This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart."
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Ingredients

servings 120 cals
Original recipe yields 20 servings (2 flat loaves)

Directions

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  1. Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
  2. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
  3. Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
  4. Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

Nutrition Facts


Per Serving: 120 calories; 3 g fat; 20.1 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 529 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is a great recipe, after you realize not to add the full 2 tablespoons of seasalt. 1 1/4 tablespoons of seasalt or coarse salt is enough. I actually used flavoured rosemary oil instead of...

Most helpful critical review

I made this twice following the recipe strictly. However, it did not rise either time because there appears to be too little yeast. It was also very salty so the sea salt could be reduced a li...

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I made this twice following the recipe strictly. However, it did not rise either time because there appears to be too little yeast. It was also very salty so the sea salt could be reduced a li...

This is a great recipe, after you realize not to add the full 2 tablespoons of seasalt. 1 1/4 tablespoons of seasalt or coarse salt is enough. I actually used flavoured rosemary oil instead of...

This was an easy,successful foray into breadmaking! It was delicious! I didn't have sea salt so I just used Kosher salt & added a little to the top before baking-it was just right! I'd make this...

Even after cutting the salt in half there was still way too much in this recipe. I wouldn't use more than 2 Teaspoons of salt when making it again. Other than that it was great fun to make. Fres...

The only change I made to this was to double the herbs, and the bread turned out great--sort of chewy with a strong herb flavor. It's easy to make too.

I am puzzled at the reviews that are dinging this recipe for not rising much. It's a flat bread and it's really not supposed to rise much, which the recipe submitter pointed out. I did add a t...

This was an ok recipe. right off the block, I doubled the amount of yeast, halved the salt, and put all the herbs in the bread. Oh, and I added some honey to the water. Then it turned out to ...

MUCH less salt-first time I made it, I practically felt my arteries harden. Doesn't rise very much at all, and therefore the cook time could be a little less I think. Do love the herbs though

I made this for my French class when I did a project about Monaco (as it is one of their national dishes) and it was very successful! Just like previous reviews recommended, I doubled the yeast...