March 27, 2014

Enjoy this recipe for Fougasse, a leaf-shaped flatbread from our upcoming Home Cook 2-day workshop, Rustic Bread.

Yields 2 loaves fougasse


For Sponge:
6 oz. water, 100°F – 115°F
2 ¼ tsp. active dry yeast
6 oz. all-purpose flour

For Dough:
3 oz. warm water
4 oz. dry white wine
2 oz. olive oil
3 sprigs fresh rosemary, chopped
4 cloves garlic, minced
6 each sun-dried tomatoes, chopped finely
12 oz. all-purpose flour
1 ½ tsp. salt


For Sponge:

  1. Combine yeast with water and whisk to dissolve. Add in flour and stir to combine.
  2. Cover with plastic and let rise until doubled in size.

For Dough:

  1. Combine risen sponge and liquid ingredients in a mixing bowl. Mix to combine. Add freshly chopped rosemary, garlic and sun-dried tomatoes.
  2. Add flour and mix briefly. Add salt and knead on second speed for 5 – 7 minutes or until dough has resistance when tugged on.
  3. Place in a lightly oiled bowl. Cover and let double.
  4. Punch down and turn out onto a clean surface. Divide into two. Do an initial shaping. Let rest for 10 minutes.
  5. Place each piece of dough on the back of a lightly oiled parchment-lined half sheet pan. Roll out into ovals ¾ inch thick.
  6. Using a very sharp knife, cut 5 slits that are 2 inches long. Pull apart to make large holes so that it resembles a leaf.
  7. Brush with additional olive oil and cover with plastic until proofed.
  8. Bake in a preheated 375°F oven until golden.
  9. Remove from oven and cool on wire rack before serving.