Sourdough Fougasse
This sourdough fougasse recipe stays true to the heart of this French bread. Yielding a crispy outside with a fluffy inside, and the best part is it is so easy to make!
Equipment
- 1 Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Pizza cutter, sharp knife, or bench scraper
Ingredients
- 100 grams active sourdough starter (bubbly and at peak)
- 290 grams water
- 10 grams salt
- 15 grams olive oil
- 450 grams bread flour
For the toppings
- 1 tablespoon olive oil
- 1-2 tablespoons fresh herbs
- 1 teaspoon flaky sea salt
Instructions
Mix the dough
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In a mixing bowl dissolve the sourdough starter in the water.
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Next, add the salt, olive oil, and bread flour. Mix until all of the flour has absorbed the water. The dough will be shaggy and sticky. Cover the bowl and allow it to rest for 30-45 minutes.
Knead & Stretch and folds
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After the dough has rested, knead the dough for 5-8 minutes or until it starts to come together. I use the scoop and slap method where you scoop under the dough and slap it against the bowl. Using a little flour is okay to assist with stickiness.
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Once the dough feels stronger, cover the bowl 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.
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After the dough has rested, perform 3 stretch and folds within 30 minute increments.
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This is where you scoop your hand under a portion of the dough, stretch it a few inches, and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
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Once all stretch and folds have been completed, coat the bowl with a little olive oil and allow the dough to rest for the remainder of the bulk rise. It should double in size. It took my dough about 6 hours at 70 degrees F.
Refrigerate the sourdough fougasse dough
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Once the dough has doubled, it can be baked the same day. However if you want to long ferment the dough and obtain a deeper flavor I recommend refrigerating it overnight.
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Keep the dough covered and place it in the refrigerator for 12-48 hours.
Shape the sourdough fougasse
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When you are ready to bake the sourdough fougasse, line a pan with parchment paper and coat it with non-stick oil.
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Turn the dough out onto the pan and start to work it into a rough triangle shape. It does not need to be perfect.
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Once you have reached your desired shape, cover the dough with oiled plastic wrap and allow it to rest for 30-45 minutes in a warm spot. I place it in my oven and turn the oven light on.
Make the cuts
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Flour the surface of the dough. Using a rolling pin or your hands to roll the dough out evenly into a larger triangle shape. The dough should be about 1/2 inch thick.
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Using a pizza cutter, sharp knife, or bench scraper, make a cut down the middle and a few (3-4) diagonal cuts on each side to resemble a leaf-like appearance.
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After each cut is made, gently pull apart the cuts to ensure they do not seal back up during baking. Use some flour if needed to assist with stickiness.
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Once complete, cover the dough with oiled plastic wrap and allow it to rest for 30-45 minutes.
Top & Bake the sourdough fougasse
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Preheat your oven to 450 degrees F while the dough is resting.
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After the dough has rested and puffed up a bit, coat the dough with olive oil, and evenly sprinkle fresh herbs, and flaky sea salt over the top.
If adding toppings like cheese, tomatoes, etc. par-bake the fougasse for 5-8 minutes & then top it. This is to avoid burning the toppings.
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Once ready to bake, place the sourdough fougasse in the oven and place a tray with a cup of ice in it right below the sourdough fougasse to create steam.
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Bake the sourdough fougasse for 20 minutes, then remove the tray of ice, reduce the temperature to 400 degrees F, and bake for another 5-10 minutes or until the desired color. We like ours crispy!
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You can eat sourdough fougasse warm. It pairs nicely with an olive oil dip. It is best enjoyed on the day of but can last for 1-2 days on the counter, wrapped tightly.
Notes
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 70 degrees F (adjust accordingly depending on the temperature), refrigerate overnight to bake for the following morning.
Alternatively, after the dough has proofed you can bake it the same day.
Sourdough starter: Ensure your starter has been fed within the last 12 hours and is at its peak when mixing the dough.
