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Easy Fougasse

a loaf of easy homemade fougasse with sundried tomatoes
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This easy fougasse has an interesting shape and loads of flavor. The French-style bread is shaped and baked with your choice of toppings and additions.

Ingredients

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  • 4 cups bread flour (18 ounces)
  • 2 teaspoons instant yeast
  • 1 1/2 cups water
  • 1 1/2 tablespoons olive oil (plus more for brushing)
  • 1 teaspoon salt
  • Sea salt and cracked black pepper, for topping

Instructions

  1. In a large mixing bowl or bowl of a stand mixer, combine the bread flour and instant yeast. Stir to blend.
  2. Add the water and olive oil to the flour mixture along with the salt and then stir by hand or with the dough hook until moistened. Continue to knead by hand or with the dough hook for about 8 to 10 minutes or until it is smooth and elastic.
  3. Gather the dough into a ball and lightly oil the outside of the ball. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled.
  4. Split the dough into two equal portions—about 15 1/2 ounces each. Roll out one portion of the dough on a floured surface to form a large, flat oblong. Move the dough to the parchment-lined baking sheet and cut the slits all the way through, pulling the slits apart slightly. Repeat with the remaining portion. If desired, at this point, knead some well-drained sliced olives or sun-dried tomatoes into the dough before rolling.
  5. Carefully move the dough portions to the prepared baking sheets. Brush them lightly with olive oil and then sprinkle them lightly with flaky sea salt and cracked black pepper. Cover with kitchen towels and let the shaped dough rest for about 15 to 20 minutes.
  6. Meanwhile, preheat the oven to 475 F.
  7. Bake the loaves for about 15 minutes or until golden brown.

Find it online: https://classic-recipes.com/easy-fougasse/