Fougasse (Provençal Leaf Bread)
Inspired by techniques from America's Test Kitchen.
An olive-oil dough shaped into leaves, slashed open and baked hot until golden and crisp.
Always check the labels of the products you use.
Method
- 1
Mix. Stir the flour, yeast and salt with the water and oil to a shaggy dough and rest 15 min.
- 2
Fold. Knead 5 min until smooth, then cover and leave 1½ h, stretching and folding the dough over itself 3 times in the first hour.
- 3
Shape. Divide in two and press each on a lined, semolina-dusted tray into a 30 x 20 cm leaf shape.
- 4
Cut. Cut a long slash down the centre and 3-4 angled slashes on each side, cutting right through, then pull the cuts wide open with your fingers.
- 5
Prove. Cover and leave 30 min. Heat the oven to 240 °C (220 °C fan).
- 6
Bake. Brush with oil and bake 18-22 min until golden and crisp; brush once more as they come out.
Storage
Best fresh; re-crisp in a hot oven for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- 2 baking trays
- baking paper
- pizza cutter or sharp knife
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 7.9 g |
| Carbohydrate | 46.5 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 7.8 g |
| of which saturates | 1.1 g |
| Fibre | 1.7 g |
| Salt | 1.1 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
