Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this delicious and impressive flatbread at home.
Why we love this recipe
When visiting the South of France recently, Alex and I spotted a French flatbread we had to try: fougasse bread. The beautiful leaf shape is what enticed us first, but after the first bite we became fast fans. It’s crispy on the outside, fluffy on the inside, and perfectly salty and savory (it’s like a French version of focaccia). “So good!” would mumble to each other with stuffed mouths.
As cookbook authors, we knew just what to do when we returned from France: find out how to our own fougasse! After lots of research and many recipe tests, here’s our best fougasse bread: fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!
Featured reader comments
A few readers helped us to test out this fougasse bread: here’s what they had to say:
- “This is such a simple recipe but the end result looks quite fancy. It’s perfectly chewy and springy. I feel like I have travelled to France and am sitting at a little outdoor table at a cafe!” -Tanvee
- “This recipe was easy to follow and my family loved it. We all commented that the texture and chew was really good. I liked that I could make this delicious bread in one day and have it easy for dinner!” -Lisa
How to make fougasse bread: an overview
Here’s the basic outline of the process to make fougasse bread. Fougasse takes about 4 ½ hours total, with about 30 minutes hands on time. It’s best to make on a weekend or day off when you have time to intersperse the steps into your daily rhythm. Here’s an outline on the steps required:
| Mix and rest (autolyse) | 5 minutes active, 1 hour hands off |
| Knead the dough | 10 minutes active |
| First rise | 1 ½ to 2 hours, hands off |
| Shape the dough | 5 minutes active |
| Second rise | 30 minutes, hands off |
| Garnish and bake | 5 minutes active, 15 minutes hands off |
| Cool | 15 minutes hands off |
What is fougasse?
Fougasse is a rustic bread from the French region of Provence, known for its leaf-like shape and crispy crust. It often has decorative slashes that create its unique appearance.
It’s typically made with simple ingredients like flour, water, yeast, olive oil, and salt, and can be flavored with toppings like herbs, olives, cheese, or cured meats. Fougasse is very versatile: it can be enjoyed on its own, dipped in olive oil, or served as an accompaniment to soups, salads, or other dishes.
Ingredient notes for fougasse
You’ll need a handful of ingredients make fougasse bread: try to stick to these ingredients! We tested this recipe with all purpose flour and the texture was noticeably not as springy. Here’s what you’ll need:
- Bread flour: Bread flour is important because it has higher protein content, making the bread texture more chewy versus crumbly. Do not substitute all-purpose flour.
- Whole wheat flour: Whole wheat flour adds a nutty, complex flavor to this bread.
- Active dry yeast: Look for active dry yeast (not instant yeast). Yeast should be stored in the freezer.
- Water and salt: Water and salt round out the ingredients in bread.
- Olive oil, grated Parmesan cheese, fresh rosemary, and sea salt: These topping ingredients add a savory pop to the bread and are required. Make sure to use grated Parmesan (with a powdery texture), not shredded Parmesan (with a shred texture).
Troubleshooting tips
Here are a few questions and troubleshooting tips for making homemade fougasse:
- Do I need a stand mixer for this recipe? It is not required, but it is much easier to make fougasse with a stand mixer. If not, you can knead the bread by hand, but it is a bit harder to work with (see the recipe below).
- Why doesn’t my bread have the same leaf shape? You’ll need to make sure to separate the bread slashes before baking so that the shape is differentiated after baking.
Topping ideas
Fougasse works well with toppings: the fougasse we ate in France had different types of cheeses and meats! Try adding sliced black olives, other types of cheese, sun dried tomatoes, roasted garlic, or even cured meats.
Storing leftovers
Store the fougasse bread wrapped in cloth or in a bread bag on the counter for up to 2 days; this allows the bread to “breathe.” Avoid storing in plastic since it becomes soft and moist. You can also freeze the bread wrapped in foil in a plastic bag for several months.
More homemade bread recipes
Love to bake? Some of our top homemade bread recipes are our focaccia bread, easy no knead bread, and our popular sourdough bread. You might also enjoy this baguette recipe.
Dietary notes
This fougasse bread recipe is vegetarian. For vegan, omit the Parmesan cheese or use vegan Parmesan.
Frequently asked questions
Yes, fougasse and focaccia share similarities in their flatbread shape and use of olive oil. However, fougasse has a crispier texture and a distinct leaf-like shape with decorative slashes.
Bread flour is best for a slightly chewier texture.
After shaping the dough into an oval, use a sharp knife or a lame (a baker’s scoring tool) to make diagonal slashes across the surface, resembling a leaf’s veins.
Store fougasse at room temperature in an airtight container for up to 2 days. Reheat it briefly in the oven for the best texture.
Fougasse Bread
Print RecipeDescription
Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this tasty bread at home and impress your friends and family with your baking skills.
Ingredients
Ingredients:
- 280 grams (2 cups) bread flour
- 46 grams (⅓ cup) whole wheat flour
- 1 teaspoon (7 grams) kosher salt
- 1 teaspoon (4 grams) active dry yeast
- 1 cup (236 g) lukewarm water
Topping:
- 1 tablespoon olive oil
- Sea salt
- Fresh grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
Instructions
- Prepare and rest ingredients (1 hour): In a medium bowl, combine the bread flour, whole wheat flour, and water and stir until ragged dough forms. Cover with a damp towel or plastic wrap. Rest 1 hour (this is called autolyse).
- Knead the dough (10 minutes): After the rest, flatten the dough and sprinkle with the kosher salt and yeast. Wet your fingers to prevent sticking and knead a few times to incorporate the ingredients into the dough.
- Transfer the dough to the bowl of your stand mixer with the dough hook attached. Knead on medium low speed for 8 minutes. The dough should form a ball, but remain rather sticky. If a ball does not form, add a sprinkle of flour. Alternatively, knead by hand for 8 minutes on a lightly-floured counter. You may need to add a sprinkle of flour to get the dough to form a ball, but resist the urge to add too much flour.
- First rise (1 ½ to 2 hours): Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and allow to rise in a warm location until doubled in size and very bubbly, 1 ½ to 2 hours.
- Shape the fougasse (5 minutes): Lay a piece of parchment paper on a countertop. Scrape the dough onto the parchment paper and use your fingers to press the dough into a large, slightly pointed oval about 1/2” thick (see photo). Use a pizza roller or pastry cutter to cut a line down the middle to mimic the leaf stem shape, then use wet fingers to gently open the slice (this helps to form the separation of each leaf). Repeat with 3 cuts on each side to finish the leaf design, opening each slightly.
- Second rise (30 minutes): Moisten the top of the dough with water, then cover with a damp towel or plastic wrap. Rest 30 minutes, until slightly puffy.
- Meanwhile, place a pizza stone in the middle rack of the oven. Place an empty, rimmed baking sheet on the rack below. Preheat the oven to 450°F.
- Garnish and bake (20 minutes): After the rest, brush the top of the dough with the olive oil. Sprinkle generously with sea salt, Parmesan cheese, and chopped rosemary.
- Slide an un-rimmed cookie sheet under the parchment and use it like a pizza peel to transfer the dough on the parchment paper to the pizza stone.
- Carefully add 2 cups of hot tap water to the hot baking sheet below, being very careful not to let the steam burn your hands. (The steam helps the bread to have a better rise and texture.)
- Bake in the oven for 13 to 16 minutes or until golden brown and crisp, rotating the bread (by moving the parchment paper) after 10 minutes for even browning.
- Cool and serve: Remove the bread from the oven and allow it to cool on a wire rack at least 15 minutes before serving. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.
Notes
This dough is easiest to make in a stand mixer, but if you don’t have one you can hand knead!
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