Sourdough Fougasse with Herbs & Seeds
This flavorful flatbread is naturally leavened, partially whole wheat, and highly customizable with whatever add-ins you like. It is fairly easy to make with just a quick kneading and no stretching or folding to worry about while it rises. The fun part is shaping, where you stretch the dough into an oval and score it to look like an ear of wheat. It bakes up both fluffy and crisp, perfect for tearing apart and enjoying as is, with a dip of your choosing, or to accompany a saucy meal, soup, or stew.
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 15x8-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).
Notes
For best results starter should double within 12 hours of feeding and be used within 24 hours of feeding.
Rising time will depend on the ambient temperature and the strength of your starter. For faster rising, or if room temperature is below 70°, consider proofing in the oven with the light on or in a proofing box if you have one.
Fougasse is best on the first day or two after baking, but any remaining after that can be stored in a plastic bag and lightly toasted to restore freshness. Freeze for even longer storage.