A crusty finish gives way to a tender, flavorful crust in this Rosemary Garlic Fougasse. A simple white dough base with added, customizable flavors.
- 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
- 6–8 cloves garlic, sliced thin
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.
- 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.
- Prep Time: 15 minutes + about 2 hours rise time
- Cook Time: 15 minutes/each, 30 minutes total
- Category: Breads & Pastries
- Method: Baking
- Cuisine: French