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.
- 1–1/3 cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil plus more for oiling bowl and brushing bread
- 2 cups bread flour plus more for work surface
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons flaky sea salt
- In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In a large bowl, combine the bread flour, whole wheat flour, salt and 1 tablespoon chopped rosemary. Stir in the wet ingredients until it forms a shaggy dough.
- Turn out the dough on a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes.
- Shape the dough into a ball. Transfer to a bowl greased with olive oil. Cover and let rise until doubled in volume, about 2 hours.
- Divide the dough in half.
- On a work surface dusted with flour, roll out the dough into 2 ovals about 12 inches long and 8 inches at the widest point.
- Place each oval on a parchment paper-lined sheet pan. Using a pizza wheel, cut two slits down the length of the center of the oval without splitting it in half. Pull them open slightly.
- Then make shorter diagonal slashes on either side of the center slits. And again gently pull them open.
- Make small cuts around the outside of the oval between the diagonal slashes.
- Cover the dough and let it rise and puff up for 30 minutes.
- Preheat the oven to 450 degrees F.
- Brush the dough with olive oil and sprinkle with flaky sea salt.
- Bake for 15-20 minutes until golden brown. In the last few minutes of baking, sprinkle the loaves with the remaining rosemary.
Keywords: fougasse, fougasse bread