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Le Cordon Bleu News, 06/25/2015
Fougasse with the flavors of southern France
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international recipe


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About this recipe

Fougasse is a traditional style of bread found throughout the Provence-Alpes-Côtes d’Azur (PACA) region. It is distinctive thanks to it being flat with open slits, but its shape can vary. Variations on the fougasse are readily available, with a variety of ingredients depending on the baker’s choice. In this recipe, olives, oven-roasted tomatoes and garlic, and aromatic herbs are added to the dough, making the fougasse explode with the flavors of southern France.

Recipe - Fougasse with the flavors of southern France

Ingredients for 1 fougasse bread

In this recipe:

  • flour
  • fresh (compressed) yeast
  • olives
  • dried tomatoes
  • rosemary





Principal ingredients
100 g fermented dough
7 g fresh (compressed) yeast
35 ml cold water
55 g flour
3 g salt
10 g fresh (compressed) yeast
110 ml cold water
50 ml oil
90 g flour
90 g multi-grain flour
50 g whole-wheat flour
30 g rye flour
6 g salt
pitted olives, oven dried tomatoes, slow roasted garlic cloves, rosemary, thyme

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The day before

1. Fermented dough: Dissolve the yeast in the cold water using a whisk. Add the flour, then salt. Knead for 10 minutes. Cover the bowl with plastic wrap and leave to rest overnight in a refrigerator at 5°C.

Next day

2. Dissolve the yeast in the cold water using a whisk. Add the fermented dough, oil and flours and mix by hand or with a dough hook on low speed to combine the ingredients.

3. Knead by hand or in the machine set at medium speed and knead for 10 to 12 minutes. Add the salt, olives, tomatoes, garlic and herbs. Knead for a further 5 minutes.

4. Proving: Cover the bowl with a cloth and leave at room temperature until the dough doubles in size.

5. Butter a baking sheet. Place the dough on a lightly floured work surface and roll out into an oval shape, 1 cm thick and place on the baking sheet.

6. Second proving: Cover the dough with a cloth and leave to double in size at room temperature.

7. Preheat the oven to 190°C.

8. Brush the top of the dough with a pastry brush dipped into cold water. Use a very sharp knife to cut slashes in the dough to leave holes. Bake in the oven for 15 to 20 minutes.

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