This leaf-shaped loaf of rosemary fougasse only looks fancy. It’s easy to bake and is the perfect tear and share bread to serve your guests.
There’s a reason why the bread stall at our farmer’s market always has the longest line. Nothing beats a beautiful bakery loaf.
But sometimes I like to take matters into my own hands and actually bake bread in my kitchen.
The dough for this fougasse is as simple to make as pizza dough. And the shaping is fun without being too complicated.
It’s meant to be rustic, which is exactly how I like my baking no matter if it’s sweet or savory.
If you aren’t familiar with this flatbread, fougasse hails from Provence in the south of France. With ingredients like flour, olive oil, and fresh herbs, it is often thought of as the French cousin of Italian focaccia.
The biggest difference is that fougasse is shaped and baked on a pan, and focaccia is baked nestled inside a pan with the dough going edge to edge. As a result, fougasse is chewier and focaccia is more pillowy.
This is what you need to make 2 loaves:
The shape really lends itself to sharing because it is so easy to rip off in a small hunk and dip right into olive oil.
You can serve the bread as an appetizer or wait and present with the main course—more spectacular than a regular breadbasket.
Fresh rosemary is my go-to, but there are other ways to flavor your bread:
Salt & Pepper Biscuits
Everything Oatmeal Knots
Pear Blue Cheese Onion Focaccia
Pull-Apart Bread
Rosemary Olive Knots
Whole Wheat Focaccia
This leaf-shaped loaf of rosemary fougasse only looks fancy. It’s easy to bake and is the perfect tear and share bread to serve your guests.
Keywords: fougasse, fougasse bread
Did you use steam to help crispin the bread?
Thank you.
I didn’t use any steam.