Fougasse Bread

Fougasse is a rustic French bread that’s crisp on the outside, soft inside, and often shaped to look like a leaf. I love how it’s both beautiful and flavorful, especially when topped with olive oil, Parmesan, and rosemary. It’s the perfect bread to tear apart and share at the table.

Why You’ll Love This Recipe

I love this bread because it feels special without being complicated. The dough is simple, yet the presentation is striking. The toppings of olive oil, herbs, and cheese make it fragrant and flavorful, and the bread itself has a chewy, airy texture. It’s great for serving with soups, cheeses, or as part of an appetizer spread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

280 grams (2 cups) bread flour
46 grams (⅓ cup) whole wheat flour
1 teaspoon (7 grams) kosher salt
1 teaspoon (4 grams) active dry yeast
1 cup (236 g) lukewarm water

Topping:
1 tablespoon olive oil
Sea salt
Fresh grated Parmesan cheese
1 tablespoon chopped fresh rosemary

Directions

1. In a large bowl, whisk together the bread flour, whole wheat flour, salt, and yeast.
2. Add the lukewarm water and stir until a sticky dough forms.
3. Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
5. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Punch down the dough, then shape it into an oval. Place it on the prepared baking sheet.
7. Using a sharp knife or scissors, cut slits in the dough to resemble a leaf, gently pulling the cuts apart so they don’t close during baking.
8. Brush the dough with olive oil, then sprinkle with sea salt, Parmesan, and rosemary.
9. Bake for 15–20 minutes, or until golden brown and crisp on the edges.
10. Cool slightly before serving.

Servings and Timing

This recipe makes one loaf that serves about 6 people. It takes 20 minutes to prepare, 1 to 1 ½ hours to rise, and 15–20 minutes to bake, so the total time is around 2 hours.

Variations

Sometimes I add olives, sun-dried tomatoes, or caramelized onions into the dough for extra flavor. I also like to swap rosemary for thyme or oregano for a different herbal note. For a sweeter twist, I drizzle the baked bread with honey or serve it with fig jam.

Storage/Reheating

I store leftover fougasse wrapped in a clean kitchen towel at room temperature for up to 2 days. To reheat, I place it in a 350°F oven for 5–7 minutes until warmed through. It also freezes well I wrap it tightly and store it for up to 1 month, then reheat directly from frozen.

FAQs

What is fougasse bread?

Fougasse is a French bread traditionally shaped like a leaf, with cuts that create its unique look.

Can I make fougasse without whole wheat flour?

Yes, I can use only bread flour if I don’t have whole wheat flour.

Do I need a stand mixer to knead the dough?

No, I knead it by hand, though a stand mixer with a dough hook also works well.

Can I let the dough rise overnight?

Yes, I refrigerate the dough overnight, then bring it to room temperature before shaping and baking.

How do I keep the slits from closing during baking?

I make sure to stretch the cuts wide enough after shaping, since the dough will puff up in the oven.

Can I bake fougasse on a pizza stone?

Yes, I preheat the stone and bake the bread directly on it for a crispier crust.

What herbs work best for topping?

Rosemary is classic, but thyme, oregano, or sage are also delicious.

Can I make mini fougasse breads?

Yes, I divide the dough into smaller portions and shape them individually.

How do I serve fougasse?

I usually serve it warm, torn into pieces, alongside cheese, dips, soups, or salads.

Can I freeze fougasse dough?

Yes, I freeze the dough after the first rise, then thaw it in the fridge overnight before shaping and baking.

Conclusion

Fougasse bread is one of my favorite homemade breads to make when I want something both rustic and beautiful. The crisp crust, airy texture, and fragrant toppings make it irresistible. I love serving it at gatherings, where its leaf shape always impresses guests, and it never lasts long on the table.

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