You can use any yeast or pizza dough you prefer. I’m a fan of the Master Dough recipe in Artisan Bread in Five Minutes a Day and made a version of their olive oil dough, subbing whole wheat for some of the AP flour and using a tad more olive oil.
Onion and Rosemary Fougasse
Ingredients for basic dough
2 ½ c lukewarm water
1 ½ T yeast (or two packets)
1 T sugar
1 ½ T salt
4 T olive oil
4 c AP flour
2 ½ c whole wheat flour
- Stir the yeast and sugar in the water and let it bloom for about 10 minutes.
- Add the olive oil to the wet mix.
- Combine salt and flours, then mix with wet ingredients.
- Mix until well combined. Some folks prefer no-knead method. I love my standup mixer. Using the dough hook, the ingredients combine to make a non-sticky dough after about 5 minutes. Works for me.
- Cover and set aside for about 2 hours for the first rise.
- Now you’re ready to form the fougasse. Don’t forget to pre-heat the oven to 425.
- Quick aside: Because you’ll have enough dough to make several fougasse, I suggest holding off adding the secondary components until you are ready to bake.
- For the onion rosemary bread, I lightly browned ½ medium red onion in a tad of olive oil and drained it well on paper towels. Then I chopped about 2 T of rosemary fresh from the garden.
- Divide the dough into 5. Take one of those and knead the half of the onion and rosemary into the dough, roll out to about ½" thin, then cut slits in the traditional design. Fougasse looks like a leaf. Like this or this or this. This short video demystifies the process.
- I topped the second batch with za’tar.. Brush the top of the dough lightly with olive oil, then sprinkle the herbs and maldon salt.
- If you’re famished, you can actually throw this in the oven now. But letting the dough sit for 20-30 minutes yields a slightly lightly bread. Remember to brush the top with olive oil before popping it in the oven.
- If you use a baking stone, you know the drill. Sprinkle it lightly with cornmeal, then slide on the bread. Otherwise, a baking sheet with parchment paper works well.
- Bake until golden, about 20-25 minutes.
- Then mangia. Fougasse is best eaten fresh from the oven!