Fougasse
Simple and delicious flat bread!
Servings Prep Time
3fougasse 15minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
3fougasse 15minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Instructions
  1. In a medium sized mixing bowl add flour, crumble the yeast and rub it into the flour using your palms.
  2. Add the salt and water to the bowl. Using a plastic bench scraper mix the ingredients. With your left hand rotate the bowl counterclockwise while the right hand held scraper scraping the inside of the bowl in opposite, clockwise direction. Continue for 2-3 minutes until a shaggy wet mass is formed, without dry bits. Turn over onto a clean counter.
  3. Using a French slap (or any other method) knead the dough for 5-8 minutes or until the gluten is fully developed.
  4. Form the dough ball, transfer to the lightly floured mixing bowl, cover and keep at room temperature for 1 hour.
  5. Preheat the oven with the baking stone or upside down baking pan, rack in the middle, to 260ºC (500º F).
  6. Sprinkle the counter with flour liberally, using a plastic scraper turn the non sticky side of dough ball (top of the ball) onto the counter.
  7. Using the flat side of the scraper and using decisive movements cut the dough into 3 triangular sections (rough triangle).
  8. Using the long flat side of the scraper, cut a hole in the middle and then using the short flat side of the scraper cut 2-3 slits on each side. Gently spread the cuts open with your fingers.
  9. Transfer the dough on floured pizza peel and then to the oven.
  10. Bake for 15 minutes or until golden brown.
  11. Remove the fougasse and let cool on a cooling rack.
  12. Repeat the process with the other two cut pieces of dough.