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Rosemary Garlic Fougasse

Rosemary Garlic Fougasse


  • Author: Rebecca Neidhart
  • Prep Time: 15 minutes + about 2 hours rise time
  • Cook Time: 15 minutes/each, 30 minutes total
  • Total Time: 2 hours, 45 minutes
  • Yield: 2 12" fougasse 1x

Description

A crusty finish gives way to a tender, flavorful crust in this Rosemary Garlic Fougasse. A simple white dough base with added, customizable flavors.


Scale

Ingredients

  • 4 1/4 cups (510 g) unbleached bread flour
  • 1 1/2 tsp. sea salt
  • 3/4 tsp. yeast
  • 2 Tbsp. olive oil
  • 1 1/2 cups (12 oz.) water
  • 2 Tbsp. fresh rosemary, chopped finely
  • 68 cloves garlic, sliced thin

Instructions

In a large mixing bowl, combine the flour, salt, and yeast and stir briefly to combine. Toss in the rosemary and garlic, then pour in the water and olive oil. Using a sturdy mixing spoon or plastic bowl scraper, stir the dough until it has come together. When all of the flour is incorporated and the mixture has become a rough dough, lightly flour the counter and knead by hand until the dough is smooth and elastic.

Shape the dough into a ball, then place it in a clean bowl. Cover it with a clean kitchen towel, then set it in a draft free area to rise. Allow it to rise until soft and doubled in size, about 1-1 1/2 hours.

Preheat the oven to 425F, and place a large metal baking sheet on a rack in the center.

Once it has risen, divide the dough in half with a dough scraper or sharp knife, then set it on a piece of floured parchment. Using your hands, gently stretch the dough into an oval, triangle, or rectangle. Use the scraper, cut a slit down the middle, then 4-5 angled lines down the sides. Finish with several small slits on the edges of the dough. Slide the parchment onto a peel or the back of another baking sheet, then put it on the top of the baking sheet or stone in the preheated oven.

Bake for 15-18 minutes, or until the top has a nice golden brown color.


Notes

  • Rise times will vary based on the temperature of the room it’s rising in, so all times are just an average/estimate. Base the dough’s readiness on the size–it should be doubled in bulk.
  • The dough is much easier to handle and shape if you do it on floured parchment, rather than doing it on a surface and the moving it to a pan
  • You can adjust the rosemary and garlic to taste, and can also sprinkle large flake sea salt on the top if you wish.
  • Category: Breads & Pastries
  • Method: Baking
  • Cuisine: French
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