Sourdough Ghost Fougasse (easy Halloween recipe)

There’s something magical about turning my kitchen into a little bakery each fall, the smell of sourdough baking, the flicker of candles on the counter, and that cozy anticipation that Halloween brings. This year, I took my beloved original sourdough fougasse recipe and gave it a spooky twist: ghost-shaped sourdough fougasse.

It’s the same crisp, airy bread you already love, but shaped into playful little ghosts that come to life in the oven. Whether you’re baking for a Halloween party, a cozy dinner, or just for fun with the kids, these sourdough ghosts are a delicious (and delightfully haunting) way to celebrate the season!

What is Sourdough Fougasse bread?

Sourdough fougasse bread is a beloved French specialty renowned for its rustic charm and delicious flavor profile. Originating from the Provence region in southeastern France, fougasse is a type of flatbread characterized by its distinctive leaf-like shape, traditionally slashed to resemble the branches of a tree.

This artisanal bread is made from a simple dough of flour, water, salt, and naturally leavened sourdough starter, which gives it a tangy depth of flavor and a wonderfully chewy texture. Often adorned with toppings such as fresh herbs, olives, or cheese, fougasse embodies the essence of Mediterranean cuisine, reflecting the abundance of herbs and ingredients found in the Provencal landscape.

With its humble origins rooted in centuries-old baking traditions, sourdough fougasse continues to enchant bread lovers around the world with its timeless appeal and undeniable deliciousness.

FAQ

• Can I make this sourdough ghost bread ahead of time? Yes! You can make the dough the day before and let it rest in the refrigerator overnight. The next day, shape the ghosts, let them come to room temperature, and bake. You can also freeze the baked fougasse, just reheat them in the oven at 350°F for about 8–10 minutes before serving.

• What’s the best way to shape the ghosts? After dividing your dough, flatten each piece into an oval. Use a small sharp knife or kitchen scissors to cut two eye holes and one mouth shape. Gently stretch the dough around the cuts to exaggerate the ghost faces before baking, they’ll puff up beautifully in the oven.

• What should I serve with sourdough ghost fougasse? They’re perfect for dipping into warm marinara sauce (like spooky breadsticks!) or pairing with a cozy fall soup like tomato basil, pumpkin, or butternut squash. They also make a fun centerpiece for a Halloween party snack board.

How to make sourdough ghost fougasse: step-by-step

Baker’s schedule: Feed your starter the night before you plan to mix the dough. Mix the dough in the morning and allow it to ferment for 6-8 hours at around 73 degrees F (adjust accordingly depending on the temperature), refrigerate overnight to bake for the following morning.

Can I bake the ghost fougasse the same day? Yes! After the first rise, the dough can be shaped & baked on the same day.

Ingredients:

• 100 grams active sourdough starter (recently fed and at peak)
• 290 grams water
• 15 grams of olive oil
• 450 grams of bread flour
• 10 grams salt
• For the toppings: 1 tablespoon olive oil, 1-2 tablespoons of herbs of your choice, 1 teaspoon flaky sea salt.

Equipment:

• Mixing bowls
• Food scale
• Large baking sheet
• Parchment paper
• Bench scraper, pizza cutter, or sharp knife

Instructions

• In a large bowl, whisk together your sourdough starter, water, and olive oil until the starter dissolves. Add the bread flour and salt, and stir until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

Knead & stretch and folds

• After the dough has rested, knead the dough for 3-5 minutes or until it starts to come together. Using a little flour is okay to assist with stickiness.

• Once the dough feels stronger, place the dough in an oiled bowl, cover it and allow it to rest for 30 minutes. It is okay if the dough is still sticky. It is similar to a pizza dough consistency.

• After the dough has rested, perform two rounds of stretch and folds, spaced about 30 minutes apart to help build strength and structure.

• Once all stretch and folds have been completed, keep the dough in a warm spot (around 73°F / 23°C) and let it rise until nearly doubled in size (this usually takes about 5–8 hours, depending on your starter strength and room temperature.

Refrigerate the sourdough ghost fougasse dough

• Once the dough has doubled, place it in the refrigerator to rest overnight. The cold dough is much easier to shape the next day, and the overnight rest deepens the flavor beautifully.

**Same-day option: You can shape and bake the dough on the same day if you prefer, just refrigerate it for at least 1 hour before shaping to make handling easier.

How to shape sourdough ghost fougasse

• Turn the cold dough onto a lightly floured surface and divide it into portions (about 4–6, depending on preference).

• Gently stretch each piece into a rough pear shape to resemble a ghost. I love using a handheld pizza roller for this! Use flour to assist with stickniess.

• Carefully transfer each dough piece to a parchment paper lined pan (adjust the dough as necessary), cover it, and let them rest for 30 minutes.

• After the dough has rested, use a sharp knife or pizza cutter to cut two eyes and a mouth. Gently stretch the openings with your fingers, making them a little larger than you think . The dough will puff up and the holes will shrink slightly as it bakes. Take a moment to shape each one with a bit of personality-stretch the eyes or tilt the mouth to give your ghosts some spooky character!

• After all the ghost faces have been shaped, let them rest on the pan (covered) for 30-45 minutes before baking.

Bake the sourdough ghost fougasse

• While the dough is resting, preheat the oven to 450 degrees F.

• Once the sourdough ghost fougasse has finished its final rest, brush each ghost with olive oil, sprinkle with fresh rosemary, sea salt, and your favorite herbs (Italian seasoning works wonderfully).

• Place the fougasse in the oven with a tray containing 1 cup of ice on the rack below to create steam. Bake for 20 minutes, remove the ice tray, reduce the temperature to 400°F, and bake for another 5–10 minutes, or until deeply golden and crisp.

• Let your ghost fougasse cool slightly before serving-they’re perfect warm, dipped in marinara sauce or served alongside a cozy fall soup. It is best enjoyed on the day of but can last for 1-2 days on the counter, wrapped tightly.

More sourdough recipes like this

• Sourdough Peanut Butter Spider Cookies
• Ghost Sourdough Jammie Dodgers
• Sourdough Fougasse
• Pumpkin Sourdough Donut Muffins