Herbed Fougasse

This fougasse is simple but artistic and is the perfect addition to a good old soup and salad meal. Nothing is as cozy as a large pot of soup, a big family-style salad, and a giant bread leaf, fresh out of the oven. Family members can cut or tear off pieces to their liking and soak up yummy sauces or broths. 

The shaping is easy and you can adjust the herbs to your own taste. 

Ingredients for the sponge:

½ cup warm water

¼ teaspoon active dry yeast

1 cup all-purpose flour

Ingredients for the dough:

½ cup warm water

½ teaspoon active dry yeast

2 tablespoons olive oil

1 ½ cups all-purpose flour, plus more for dusting

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

½ teaspoon sea salt

Ingredients for the garnish:

1 tablespoon olive oil

1 teaspoon flaky sea salt

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

1-2 tablespoons parmesan cheese (optional)

Directions:

For the sponge (best done the evening before):

In a medium bowl, add the water and yeast, and let the yeast bloom for about 10 minutes. Add the flour until smooth and slightly elastic. Cover and let it ferment overnight, about 8-12 hours. 

For the dough:

Add the yeast and water to the bowl of a stand mixer fitted with the hook attachment. Let the yeast bloom for 10 minutes. 

Add the sponge and olive oil, then mix on low for 1 minute until combined. Add the flour, herbs, and salt. Mix on low until the dough forms a cohesive ball. It will be wet and sticky. 

Cover the bowl and let it rest for 20 minutes to hydrate. 

Turn the mixer to medium and knead for 5-7 minutes until the dough becomes firm and elastic. 

Transfer the dough to a lightly oiled large bowl. Cover and let it rise until doubled in size, about 1 ½-2 hours. 

Turn the dough out onto a lightly floured counter. Gently press on the dough to deflate, then cut the dough in half. Place each half on its own baking sheet lined with parchment paper or silicone mats. Use your hands to stretch the dough into a large leaf shape.

Use a sharp knife to cut slits in the dough to resemble leaf veins: one slit down the center (or two stacked vertically) and two or three angled slits on each side. Gently stretch the dough to widen the holes. 

Cover loosely with plastic wrap and let it proof for 30-40 minutes. 

Preheat oven to 425 F. 

Assemble the garnish mixture by combining the oil, herbs, and salt. Brush the mixture onto the dough before baking. 

Bake for 20-25 minutes until the bread is golden brown. Transfer to a cooling rack. Serve warm.

Try this:

Fougasse, like focaccia, is a deliciously herby, oily bread that can stand some customization. These combinations are wonderful variations on the classic:

• Scallion and sesame

• Herbes de Provence

• Rosemary and parmesan