French fougasse is so delicious, with its crusty exterior and soft, chewy center. Flavored with herbs, olive oil, and flaky salt.

Fougasse stands out as one of the most artistic among the many types of artisan bread. This stunning French flatbread originates from the Provence region of France. Historically, fougasse was used to test the temperature of the wood-fired oven: if the bread baked properly, it signaled that the oven was ready for the rest of the baking.

What sets Fougasse apart from other types of bread is its unique shape. Traditionally, it is shaped to resemble an ear of wheat. However, it is also often crafted with a leaf design which is how I cut mine. The slits allow the bread to bake really quickly and create a great combination of crispy crust and soft interior. This is like the French cousin of Italian focaccia. It makes a great share bread for a dinner party.

For another French bread, try a classic brioche!

Ingredients

Find the ingredient amounts for the fougasse bread in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

All-purpose flour
Instant or active dry yeast
Warm water
Salt
Extra virgin olive oil – For the dough and for brushing. You want a good olive oil for this recipe.
Dried herbs de Provence – You can buy it pre-mixed or make your own. It uses a mixture of some or all these herbs, such as dried tarragon, thyme, parsley, rosemary, marjoram, and oregano.
Fresh herbs for topping, like fresh rosemary or thyme.
Flaky sea salt for topping

Method

In a large bowl, combine the water and the yeast and stir.

Add the flour, herbs, salt, and olive oil to the yeast mixture.

Stir everything together with a fork or rubber spatula until it forms a shaggy and sticky dough.

Over the next two hours, perform a stretch and fold on the fougasse dough every 30 minutes. A stretch and fold is when one side of the dough is stretched and pulled over.

The bowl is then turned, and this move is repeated on the following side. Continue stretching, folding, and turning the bowl until all sides have been folded. That is one set of stretches and folds.

You can also mix the dough in the bowl of a stand mixer fitted with a dough hook attachment instead. Mix the dough for 10 minutes to develop the gluten, then let it rise for around 1 1/2 hours in a warm place.

Shaping

Preheat the oven to 450°F / 230°C.

Tip the dough onto a well-floured work surface. Use a dough scraper or sharp knife to cut the dough in half. Place each half on a piece of parchment paper.

Dust the top of the dough with flour and use your fingertips to gently press it out to make a square.

Lay one piece of dough so it’s vertically in front of you.

Use the short side of the dough scraper or a pizza wheel to make two small cuts in the top and bottom sections of the dough, but take care not to make the cuts meet. Stretch the dough out a little to expose the cuts.

Then make 3-4 diagonal cuts on either side and stretch them out to reveal a leaf shape. Repeat with the second piece.

Let the shaped dough rest for another 30 minutes or until slightly puffy.

Bake one at a time in the preheated oven for around 12 minutes until deep golden brown.

While it’s baking, mix together olive oil with a few sprigs of fresh thyme or rosemary. Brush the baked fougasse with this olive oil when it comes from the oven. Sprinkle with flaky salt.

Storing

Store at room temperature for up to 2 days or freeze wrapped in plastic wrap or a freezer bag for up to 3 months.

Variations

Fougasse is a versatile bread that can be adapted to many tastes. This recipe makes a simple herby fougasse, but here are some creative and delicious topping and filling variations you can try:

1. Olive and Rosemary Fougasse: Add chopped Kalamata olives and a tablespoon of finely chopped fresh rosemary into the dough during mixing. This gives a delightful Mediterranean twist to your bread.
2. Cheese and Herb Fougasse: Mix a cup of grated cheese (Gruyère or Comté work nicely) and one tablespoon of mixed herbs (such as thyme, oregano, and basil) into the dough.
3. Caramelized Onion and Bacon Fougasse: Add caramelized onions and 1/2 cup of cooked and chopped bacon into the dough. The sweetness of the onions pairs well with the salty bacon, creating a savory treat.
4. Sun-Dried Tomato and Parmesan Fougasse: Mix 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of grated Parmesan into the dough. The tangy tomatoes and sharp Parmesan give your Fougasse a burst of flavor.