I’ve been meaning to make fougasse for as long as I can remember. Since this bread is meant rather for entertainment than nourishment, I mentally put it on a back burner, waiting for just the right moment to try it out.
The recipe I used was originally meant or focaccia. I weighted it down by increasing the whole-wheat content, and added caramelized garlic as my filling/topping.
Fougasse came out alright, tasty and fragrant. However there are a few things I would do differently next time:
- Roll the dough out a lot thicker
- Try slashing it right away, rather than proof and slash, since the dough tends to stick to the parchment, thus making it hard to stretch afterwards
- Try less whole wheat next time, just to see what it does.
- Try higher temperature, say 450 if not higher.
Whole Wheat Fougasse, Attempt 1
- mix by hand or machine __________ 5 minutes
- bulk fermentation _______________ 2-3 hours (until dough doubles)
- filling and bench rest _____________ 10 minutes
- shaping ________________________ 5- 10 minutes
- proofing _______________________ 1 hour
- baking (400F)__________________ 30 minutes
- 2-1/2 cup whole wheat all-purpose flour
- 1 cup bread flour
- 340 ml room temp water
- 3/4 tsp yeast
- 1/2 tsp salt
- pinch malt flour
Mix on low speed in a mixer, or by hand, using the dough scrapers, for about 5 minutes. The dough will be very soft and sticky.
- 1 head of garlic, peeled, each clove crushed with knife
- 3/4 cup olive oil
Over medium low heat cook garlic in oil until lightly browned. Let garlic cool down in oil. Remove garlic with slotted spoon, reserving the garlic infused oil for salads or dips. I used the same oil for dripping onto the fougasse. Chop garlic finely with the knife.
Stretch the dough on a floured surface into a rough rectangle. Spread the topping all over the surface of the dough. Fold the dough like an envelope, turn 90 degrees and fold again. Press dough lightly and let rest 10 minutes.
Roll or stretch the dough out to a 1/2″ thickness, giving it a shape of a leaf or a rough triangle. Transfer the dough onto a parchment dusted with semolina.
Slash the dough in patterns that please your eye. Stretch the dough lightly to emphasize the openings.
Drizzle fougasse with olive oil (I used some of the oil remaining from sautéing the garlic), and sprinkle with salt and herbs.
Cover with plastic and let rise for 1 hr.
Bake in preheated oven (400F) for 25-30 minutes, or until fougasse is golden brown both on top and bottom.