Sourdough Fougasse Recipe [overnight options included] (2024)

This easy sourdough fougasse recipe is very forgiving and is the perfect recipe to make and share at your dinner table. It's crispy crust and soft interior lends itself for tearing, dipping and enjoying with good company!

Traditionally, French fougasse is a recipe to make in one day, mix in the morning and serve for dinner. This sourdough recipe has been tweaked to keep it in line with a traditional fougasse baking schedule.

Personalise this recipe with your favorite inclusions and toppings, or keep in simple and top with simple French sea salt and rosemary or herbs de Provence.

What is Fougasse?

Fougasse is a French flat bread originating in Provence, although it is also found in other regions. It is instantly recognisable by the slashes or cuts made to look like an ear of wheat.

While is is often compared to Italian Focaccia, fougasse is different because unlike focaccia which is cooked in an oiled pan, Fougasse is baked on a hot stone (like a pizza or baking stone). This gives it a crispy crust and bubbly, soft interior. Focaccia has a different crust from being baked in oil.

Traditionally topped with herbs de Provence, Fougasse is a flat bread that can be literally topped with anything!

Fougasse really is incredible because it goes into the oven looking like a scrap of leftover dough and comes out looking like an incredible work of art! It truly is magical the way it transforms in the oven.

And each one is unique so you'll generally always make something that looks a little different to the last one!

You might like to try this simple sourdough focaccia bread or quick sourdough pizza dough. Or if you're wanting to keep things French, why not try this sourdough French Bread or sourdough baguettes for beginners?

Sourdough Fougasse

Using your bubbly sourdough starter to make this delicious French fougasse could not be easier! While you are baking with wild yeast, this can still be a one day recipe or you could add in an overnight fermentation - the choice is yours!

You'll find some simple baking timelines you can use further down.

I have included 100g of sourdough starter in this recipe because you want to speed up the fermentation to bake it same day. It also gives the dough a delicious sourdough twang and loads of glorious bubbles!

I have chosen to make this sourdough fougasse recipe with Bread Flour because it's what I had on my counter at the time I got the inspiration!

What To Expect?

If you've never eaten a fougasse before, you should expect a beautiful crust to crumb ratio. Cutting the dough before baking increases the surface area of the dough which in turn creates more crust when it bakes.

The crust should be crispy and the crumb inside bubbly and soft - kind of like pizza dough.

I like to bake this the traditional way - on a searing hot pizza stone. It really does make all the difference to the crust and crumb. I use a gas fired pizza oven and it only takes one to two minutes for the fougasse to be cooked. It really is delicious and takes your fougasse to the next level!

If you bake the sourdough fougasse in the oven, I find a parchment paper lined baking tray best.

Flour Selection

But if you prefer to use some different options, you can most certainly use up to 25% whole wheat, white whole wheat or even some rye flour.

You can also use All Purpose flour if you want to, but I find that using a higher protein flour will give you the best results.

In saying that, the great thing about this sourdough fougasse recipe is that it is super forgiving. It doesn't need to be shaped in a particular way and it's pretty much successful no matter what you do with it!

How To Make Sourdough Fougasse

Making the dough is very similar to making sourdough pizza dough. It's very forgiving and you don't need to be gentle with it at all!

As always, the time it takes to bulk ferment (double) will depend on the strength of your starter, the ambient temperature in your home and the type of flour you use. But because it has a relatively high ratio of starter to flour (40%) it will bulk fairly quickly.

Here's how to make the dough:

1. Measure out the sourdough starter and water. Stir together until the sourdough starter is dissolved into the water.
   
2. Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
   
3. Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky.
   
4. Once the dough is silky and elastic, pop it into a warm bowl. Cover with cling wrap or a damp tea towel and leave to rise until it has doubled.
   
5. Once the dough has doubled, separate into two balls. Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
   
6. Once you're ready to shape the fougasse, take a piece of the dough and shape it into a rough oval. You can either use your hands to press it out or a rolling pin if you prefer. Place each fougasse onto a pizza peel dusted with semolina or a baking tray lined with baking paper.
   
7. Allow the fougasse to rest at room temp for around an hour. They should get nice and puffy and look pillowy.
   
8. When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
   
9. Take a razor (lame) or small kitchen knife and make slashes in the dough. You can choose to make a pattern or just see what takes your fancy. Pull the dough apart a little so that the slashes don't close up when the dough hits the oven.
   
10. If you want to add toppings like herbs or cheese, add these now and then place your fougasse into the hot oven for around 10 to 15 minutes or until they are crispy.
    
11. Remove from the oven when they are golden baked and drizzle with olive oil and herbs of your choice. Serve and enjoy warm right from the oven.

Baker's Schedule for Sourdough Fougasse

I know that the timing of sourdough is probably one of the hardest parts to master, so I've put together two timelines for you, one for a same day bake and one for making on day one and then baking the next day.

If you are finding scheduling your sourdough bakes is making you tear your hair out, check out my book "Scheduling Sourdough" for all my best tips and tricks!

For a same day bake:

This schedule assumes you have a fed and bubbly starter. My advice is to feed the night before for a same day bake.

To Make Dough The Day Before + Bake Next Day

For this schedule, you also need a fed and bubbly starter, but with this timeline you could feed it when you get up and it will be ready to mix with the dough around 11am. This timeline would be perfect if you want to serve your warm sourdough fougasse at a brunch table.

Remember to slow down fermentation, you can reduce the amount of starter you use!

How To Serve + Eat Sourdough Fougasse

Traditionally fougasse is mixed and baked on the same day. It would be mixed in the morning and baked in the evening as an aperitif or simple accompaniment to a meal.

The great thing about this versatile flat bread is that it can be torn, dipped and shared with friends. Served alongside a charcuterie board of tomatoes, cured meats, cheeses, olives and dipping oil, delicious bread is the perfect centrepiece of any meal!

You could even serve it alongside a simple soup or green salad.

Flavor Ideas for Sourdough Fougasse

While I have shown you a simple, plain sourdough fougasse, you could choose to add other flavors when mixing the dough or even add to the top before placing in the oven. Some people even like to fill this like a calzone, but I think that it then loses some of its simplicity.

Here are some ideas for adding different flavor profiles to your sourdough fougasse:

• Add 100g of chopped olives along with some fresh rosemary or herbs de Provence.
  
• Stir through 40g of chopped jalapeños and 100g of cheddar cheese.
  
• Add 50g of parmesan cheese and fresh rosemary to the dough. Then top with extra parmesan before baking. Drizzle with olive oil and scatter rosemary when you take it out of the oven.

Can I Store Sourdough Fougasse?

In my honest opinion, this is best baked and eaten straight away. It's not really suitable to store and it's really not great the next day. Bake it and enjoy every last crumb!

If you really do want or need to freeze it, my advice would be to bake it, allow it to cool completely and wrap in parchment paper, then in aluminium foil and store in the freezer inside a zip loc bag.

When you want to use it, allow it to defrost at room temperature, spritz with water and gently heat in the oven until warm and crispy.

Frequently Asked Questions