Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Fougasse Provençale

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Fougasse Provençale

Fougasse Provençale is a staple of everyday life in Provence, a region where the sun-drenched countryside and Mediterranean breezes inform the simplest of pleasures. As its comforting aroma wafts through the kitchen, this rustic bread calls everyone to gather around the table, embodying the warmth and generosity of Provençal home cooking.

This fougasse is a celebration of straightforward flavors, with its crisp crust giving way to a tender, airy crumb. The combination of flour, water, salt, and yeast creates a balance that is both humble and satisfying. This bread stands proudly on its own, inviting you to tear and share, savoring each bite.

Ingredients

  • 500 gflour
  • 350 mlwater
  • 10 gsalt
  • 7 gdry yeast

Method

  1. In a large mixing bowl, combine 500 g of flour, 10 g of salt, and 7 g of dry yeast. Gradually add 350 ml of water, mixing with a wooden spoon until the dough begins to come together. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes. The dough should become smooth and elastic, indicating the gluten has developed properly.
  2. Once kneaded, place the dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area until it has visibly doubled in volume. This will typically take about 1 to 2 hours, depending on the ambient temperature. The dough should feel airy and light when gently pressed.
  3. After the dough has risen, transfer it to a floured surface. Use your hands to gently deflate it, then shape it into a rough rectangle. With confident hands, create several slashes or folds in the dough using a sharp knife or dough cutter. These cuts will allow the bread to expand evenly during baking, giving it the characteristic appearance of a Fougasse.
  4. Preheat your oven to its highest setting, usually around 240°C (465°F), and place a baking stone or tray inside to heat up. Carefully transfer the shaped dough onto a piece of parchment paper, then slide it onto the preheated stone or tray. Bake until the crust is deeply golden brown and the bread sounds hollow when tapped on the underside, which indicates the interior is fully cooked.
  5. Remove the Fougasse from the oven and place it on a wire rack to cool. This cooling step allows the interior to finish setting, ensuring a perfect texture. Once slightly cooled, slice or serve warm with butter, cheese, or alongside a hearty soup, embracing the warm, inviting spirit of Provençal home cooking.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine