Crisp, chewy, and soft, naturally leavened sourdough fougasse.
You can think of fougasse as the French half-sibling to Italian focaccia: both are flavorful flatbreads. But in contrast to the fluffy, heavily-oiled, pan-baked focaccia, a fougasse bakes freeform–in a whimsical wheat shape–for a much crisper and chewier crust. The inside however, is still delightfully soft. And just like focaccia, add-ins are welcome for extra flavor and intrigue.
This naturally leavened version of fougasse has an ever-enticing sourdough flavor. And a bit of whole wheat flour imparts a nutty profile. Optional herb and seed inclusions can customize it with even more character. You can savor it plain and be completely fulfilled, but it is also enchanting with most kinds of dip. A simple oil and vinegar, a hearty tomato sauce, or even a pesto are all fabulous suitors. It is also ideal for serving with soups, stews, or, really, any saucy meal. However you like it, don’t be surprised if this easy yet lively sourdough bake becomes an instant fan-favorite you’ll keep on repeat.
Check out this collection of recipes that are great with sourdough: https://foodandryne.com/recipes-to-pair-with-sourdough-bread/
Sourdough Fougasse with Herbs & Seeds
Ingredients
- 156 grams (1 cup) whole wheat flour
- 213 grams (1½ cups) bread flour
- 6 grams (1 tsp) fine salt plus more for sprinkling
- 240 grams (1 cup) water
- 60 grams (¼ cup) sourdough starter ripe/active (see note)
- 25 grams (2 tbsp) extra virgin olive oil plus more for brushing
- 1-2 tbsp fresh or dried herbs optional
- 1-2 tbsp seeds optional
- Grated parmesan cheese option, for topping
Instructions
- In a large bowl or the bowl of a stand mixer with dough hook whisk together whole wheat flour, bread flour, and salt.
- In a medium bowl whisk together water, sourdough starter, and olive oil until start has dissolved.
- Add wet ingredient mixture to dry ingredient mixture and mix until a shaggy dough comes together.
- Knead dough by hand or with mixer on medium speed until dough is smooth and tacky, but not sticky. This should take about 5-7 minutes by hand or 3-4 by machine. If adding any herbs or seeds, knead them in towards the end until evenly incorporated.
- Transfer dough to a clear bowl or container. Mark the top of the doughs position on the outside of the container with a washable marker or rubber band. Cover with plastic wrap or a damp towel until doubled in volume, about 3-6 hours (See note).
- Line a large sheet pan with parchment paper. Punch down dough and transfer to sheet pan. Stretch dough into an oval about 15×8-inches.
- With a sharp paring knife cut a slit down the center of the dough. Cut 4 diagonal slits on either side of the one you made in the center. Gently stretch out the dough to emphasize the openings and cut away any dough that did not completely separate on the first cut.
- Cover with lightly greased plastic wrap or a towel and allow to rise until puffy and about doubled in volume, around 2-4 hours.
- Preheat oven to 400°. Brush dough with olive oil and sprinkle with salt, parmesan cheese, and/or more herbs and seeds. Bake for about 25-30 minutes or until golden brown. Remove to a wire rack to cool. Enjoy warm or at room temperature (see note).
