Rating: 3.36 / 5.00 (102 Votes)

Total time: 1 hour

Servings: 1.0 (servings)

For the predough:

For the main dough:


For the fougasse, first dissolve the yeast in the water for the pre-dough and mix with the flour. Cover with plastic wrap and let rest at room temperature for 12 to 18 hours maximum.

On the day of baking, for the main dough, put the flour, olive oil, salt, water and the yeast in the dough mixer, add the pre-dough, mix everything in slow speed for 6 minutes and knead in faster speed for 4 minutes (dough temperature about 24 °C). Brush a bowl with oil, put the dough in it, cover with baker’s linen and let it rest for about 30 minutes.

After the dough rest, turn the dough on a lightly floured work surface and shape it into an elongated oval. Place the fougasse on a baking sheet lined with parchment paper and let rest, covered, for 15 to 20 minutes. Then work out the typical fougasse leaf shape: Make two short parallel cuts at one end for the leaf stem. Then pierce the center axis so that the dough still hangs together at the ends. To the left and right of the center axis, pierce leaf veins twice each with the dough scraper. Pull the entire fougasse apart slightly so that the cuts are clearly visible and a leaf shape is created. Then let the fougasse rest covered for another 10 minutes or so.

Preheat the oven to 250 °C top and bottom heat. Brush the fougasse with olive oil and sprinkle with sea salt or herbs to taste. Place the bread in the hot oven, steam (alternatively, pour a cup of boiling water over a v

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