French Fougasse

  • Yield: 1 bread 1x


  • 1 cup (200 grams) All Purpose Flour (plus more for rolling)
  • 23 TBsp Herbes de Provence (mixture of dry herbs) (use any herbs you have)
  • 1/2 tsp Instant Yeast
  • 1/4 tsp Salt
  • a pinch of sugar
  • 3/4 cup (150 ml) Lukewarm Water
  • 23 Tbsp Olive Oil (or any vegetable oil)
  • Melted Butter (to brush the top)


with this amount, you could make 1 medium or 2 small sized fougasse


  1. In a bowl, add half the flour (100 grams), yeast, a pinch of sugar & a pinch of salt & give it a quick mix.
  2. Add 100 ml (1/2 cup) lukewarm water
  3. Beat / Mix well for 2-3 minutes until it resembles a smooth batter.
  4. Close & leave it in a warm place for 2-3 hours. The batter will ferment.


  1. Once the starter has fermented, give it a quick mix
  2. Add the remaining dough, herb-mix, remaining salt, oil, water.
  3. Mix well until it starts to come together.
  4. Knead it to a smooth, soft dough. (about 5-10 minutes)
  5. Place in an oiled bowl, close with a damp cloth & let it rise for 1-2 hours, until it doubles in size. Then punch it down


  1. You could shape it like a leaf, a tree bark or any flat shape & make slits. If you can manage, you could even make a thinner flatbread. Since it was my 1st time, I made a comparatively thicker bread. I also didn’t wanna risk ruining the shape. So I directly placed the dough on my baking sheet lined with Parchment paper & shaped it there.
  2. On a baking sheet, apply a bit of oil & line with parchment paper. Place the dough in the center. Give it a rough shape like a leaf with your hands.
  3. Instead of flouring the dough, flour the rolling pin. Use it to roll out the dough to a flatbread. Roll even;y while making sure the leaf shape retains.
  4. With you hands, define the shape more perfectly into a leaf.
  5. If you have a dough scraper, use that. Or with a knife, make slits. Make one slit in the center, leaving 1-2 inches in the bottom AND top.
  6. Make slits on both sides like a leaf.
  7. With your fingers, pull each slit further apart to form wide gaps and look more like a leaf.
  8. Sprinkle some more Herbs on top.
  9. Let the dough rest that way for 20-30 minutes.
  10. Brush the top with some melted butter. (or egg wash or olive oil)
  11. In your pre-heated oven, bake the bread at 200C for 20-25 minutes or until the bread is fully cooked.
  12. Take the bread out & brush the top with olive oil (or melted butter) and sprinkle some more herbs & serve warm