A fougasse is a unique flatbread in that is pierced through to the bottom in a series of slashes to increase the quantity of crust. There are two principal shapes associated with the fougasses of southern France, a pierced leaf, as in the recipe here, and a long rectangular shape that resembles a ladder. The ladder shape is impractical to prepare in a home oven because the largest size baking pan available still won’t make the 2- to 3-foot (
Though this is a fine bread to serve with a meal, I wouldn’t serve butter with it.
Keep the fougasses loosely covered at room temperature on the day they are baked. Wrap in plastic and freeze for longer storage. Defrost and reheat them at 375°F (190°C) for 7 to 8 minutes and cool before serving.
Part Whole-Grain Fougasse: Substitute
Each of the following variations may be made with either the white flour or whole-grain dough.
Bacon Fougasse: Slice
Rosemary Fougasse: Stir
Olive Fougasse: Stir
Cheese Fougasse: Stir
© 2008 Nick Malgieri. All rights reserved.