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Fougasse is a French bread similar to the more familiar Italian Focaccia, but with cut-outs that give it a ladder or leaf effect. The flat yeasted bread lends itself to a wide range of additional flavors and toppings.
Fougasse is one of those breads that looks impressive but is actually incredibly simple to make. The dough is easy to mix, the shaping is fun, and the end result is a crisp-edged, chewy loaf with beautiful slits that resemble a leaf.
This easy version can be kept classic with just olive oil and sea salt, or you can knead in olives, herbs, or sun-dried tomatoes for extra flavor. Serve it warm, tear it into pieces, and enjoy it with soups, salads, or a simple cheese board.
What You’ll Like About This Dish
Simple dough. Just basic pantry ingredients and minimal hands-on time.
Beautiful presentation. The leaf-like shape looks artisan without extra effort.
Customizable. Add olives, herbs, or sun-dried tomatoes for variety.
Perfect for sharing. Tear-and-eat style makes it great for gatherings.
Ingredient Notes
- Bread flour: Provides structure and chew.
- Instant yeast: Mixes right into the flour—no proofing needed.
- Olive oil: Adds flavor and helps create crisp edges.
- Salt: Essential for flavor; sea salt on top adds texture.
- Optional add-ins: Sliced olives, rosemary, thyme, or sun-dried tomatoes.
Steps to Make Easy Fougasse
- Mix the bread flour and instant yeast in a bowl.
- Add water, olive oil, and salt; mix to form a dough and knead until smooth.
- Oil the dough lightly, cover, and let rise until doubled.
- Divide the dough, roll each piece into a flat oblong, and cut slits to form a leaf shape.
- Brush with olive oil, sprinkle with sea salt and pepper, and let rest briefly.
- Preheat the oven to 475°F.
- Bake about 15 minutes, or until golden brown.
Tips
- Use a sharp knife or bench scraper to cut the slits cleanly.
- Pull the cuts open generously—fougasse closes slightly as it bakes.
- Sprinkle with herbs before baking if you want extra flavor.
- For the crispiest result, bake on a preheated baking stone.
Recipe Variations
- Olive fougasse. Knead in sliced black or green olives before shaping.
- Herb fougasse. Add rosemary, thyme, or Herbes de Provence to the dough.
- Cheesy fougasse. Sprinkle grated Parmesan or Asiago on top before baking.
- Sun-dried tomato version. Mix chopped sun-dried tomatoes into the dough.
Serving Suggestions
- Serve warm with olive oil and balsamic for dipping.
- Pair with French dishes, such as Nicoise salad, coq au vin, or French onion soup.
- Add to a cheese or charcuterie board.
- Use it as a base for flatbread-style toppings.
How to Store
Room temperature: Keep in an airtight container for up to 2 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Warm in a 350°F oven for 8 to 10 minutes to refresh the texture.
Easy Fougasse
Ingredients
- 4 cups bread flour, (about 18 ounces) plus more for dusting
- 2 tsp instant yeast
- 1 ½ cups lukewarm water
- 1 ½ tbsp olive oil, plus more for proofing and brushing
- 1 tsp salt
- Sliced olives or sun-dried tomatoes (optional additions)
- Flaky sea salt and cracked black pepper, for topping
Recommended Equipment
Instructions
- In a large mixing bowl or bowl of a stand mixer, combine the bread flour and instant yeast. Stir to blend.4 cups bread flour ((about 18 ounces) plus more for dusting) | 2 tsp instant yeast
- 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. If desired, knead some well-drained, sliced olives or sun-dried tomatoes into the dough before rolling.1 1/2 cups lukewarm water | 1 1/2 tbsp olive oil (plus more for proofing and brushing) | 1 tsp salt | Sliced olives or sun-dried tomatoes (optional additions)
- 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.
- Meanwhile, line baking sheets with parchment paper.
- 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 and move it to the second sheet.
- Brush each fougasse 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.Flaky sea salt and cracked black pepper (for topping)
- Meanwhile, preheat the oven to 475°F.
- Bake the loaves for about 15 minutes or until golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
