- 1 cup (200 grams) All Purpose Flour (plus more for rolling)
- 2–3 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
- 2–3 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
STEP I: The STARTER
- In a bowl, add half the flour (100 grams), yeast, a pinch of sugar & a pinch of salt & give it a quick mix.
- Add 100 ml (1/2 cup) lukewarm water
- Beat / Mix well for 2-3 minutes until it resembles a smooth batter.
- Close & leave it in a warm place for 2-3 hours. The batter will ferment.
STEP II: The FOUGASSE DOUGH
- Once the starter has fermented, give it a quick mix
- Add the remaining dough, herb-mix, remaining salt, oil, water.
- Mix well until it starts to come together.
- Knead it to a smooth, soft dough. (about 5-10 minutes)
- 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
STEP III: Shaping the FOUGASSE
- 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.
- 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.
- 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.
- With you hands, define the shape more perfectly into a leaf.
- 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.
- Make slits on both sides like a leaf.
- With your fingers, pull each slit further apart to form wide gaps and look more like a leaf.
- Sprinkle some more Herbs on top.
- Let the dough rest that way for 20-30 minutes.
- Brush the top with some melted butter. (or egg wash or olive oil)
- In your pre-heated oven, bake the bread at 200C for 20-25 minutes or until the bread is fully cooked.
- Take the bread out & brush the top with olive oil (or melted butter) and sprinkle some more herbs & serve warm