Fougasse is a type of French flat bread from the Provence region; a bit like Provence’s version of Italy’s focaccia, but it is baked into a lovely ‘leaf’ shape, and is a bit crispier. At Domaine Mirabeau, we've developed a signature fougasse, adapted from Richard Bertinet’s book CRUMB.
Recipe for two small fougasses
- 150g cool water
- 450g strong bread flour (I’m using T80 as it’s all I can get)
- 10g sea salt
- 5g fresh yeast (I used dried)
Ferment:
- 50g rye flour (we used T80)
- 5g fresh yeast (we used dried)
- 200g beer
Pissaladière filling
- 1 White onion
- 1 jar anchovies
- 1 handful black olives
- Rosemary
- Salt
- Olive oil
Ferment: Mix the yeast and flour together then add the beer. Cover with a baking sheet in a bowl and leave for about 2 hours.
Filling: Sweat onions off with a good pinch of salt over a low heat until soft and caramelised the set aside.
Dough: Add the ferment to your mixing bowl then add water and flour. Then salt & yeast opposite each other in the bowl.
Mix together on slow for 4 minute until combined, then turn up to medium for knead for 12 minutes. Your dough is ready when it’s smooth and come away from the bowl.
Shape your dough into a ball, put in a bowl, cover and leave for 45 minutes.
Preheat your oven to 250C. Split your dough in two and work into rectangles 1-2cm thick. Add your desired filling to one side and cover with the other half of the dough. I used Onion, Anchovies & Olives for one then chopped rosemary olive oil and salt for the other.
Use your dough cutter to make the whatever cuts you want. Transfer to your baking tray and bake for around 15 minutes until dark golden. Cool before eating.
