🇫🇷 France · Food
Fougasse: Traditional Provençal Flatbread
By eatmundo · July 6, 2026
🇫🇷 FRFougasse is a rustic, leaf-shaped Provençal flatbread, often studded with olives, herbs, or cheese. This iconic bread, crisp on the outside and wonderfully chewy within, is perfect for sharing or accompanying a meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 500g (4 cups) strong bread flour with 10g (2 tsp) fine sea salt. In a separate bowl, whisk together 300ml (1 1/4 cups) lukewarm water, 7g (2.25 tsp) active dry yeast, and 30ml (2 tbsp) olive oil. Let it sit for 5 minutes until foamy, indicating the yeast is active.
- 2
Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth, elastic, and no longer sticky. Don't be afraid to work it well.
- 3
Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it proof in a warm place for 1-1.5 hours, or until it has doubled in size.
- 4
Gently punch down the risen dough and divide it into two equal portions. On a lightly floured surface, gently stretch and flatten each portion into an oval or leaf shape, about 1 cm (0.4 inches) thick. Avoid overworking the dough to maintain its airiness.
- 5
Using a sharp knife or a pizza cutter, make several parallel cuts through the dough, starting from the center and extending outwards towards the edges, but not through the edges. Gently open up these cuts to create a distinctive leaf-like pattern.
- 6
Carefully transfer the shaped fougasse to a baking sheet lined with parchment paper. Drizzle each fougasse with an additional 1-2 tablespoons of olive oil, spreading it gently with your fingers. Sprinkle generously with 1-2 teaspoons of Herbes de Provence.
- 7
Preheat your oven to 220°C (425°F) with a baking stone or inverted baking sheet inside, if possible, for extra crispiness. Let the fougasse proof again for 15-20 minutes while the oven heats, allowing it to relax and slightly rise.
- 8
Bake for 15-20 minutes, or until the fougasse is beautifully golden brown and sounds hollow when tapped on the bottom. The olive oil will create a wonderfully crispy crust.
- 9
Remove from the oven and let cool slightly on a wire rack before serving warm. Fougasse is best enjoyed fresh, either on its own or dipped in good olive oil.
Frequently Asked Questions
What type of flour yields the best Fougasse texture?+
Use strong bread flour (Type 00 or high-protein all-purpose) for a chewy interior and crisp crust. It provides the necessary gluten structure for this flatbread.
How do I create the traditional leaf-like shape for Fougasse?+
After flattening the dough into an oval, use a knife or bench scraper to cut several long slits through the center, leaving the edges intact. Gently stretch the dough open to reveal the characteristic "leaves."
How can I tell when my Fougasse is perfectly baked?+
Fougasse is done when it's golden brown all over, especially on the edges, and sounds hollow when tapped on the bottom. It typically bakes for 15-20 minutes at 200°C (400°F).
Can I substitute Herbes de Provence, and with what?+
While traditional, you can substitute Herbes de Provence with dried oregano, thyme, or rosemary, or a blend of these. For a fresh touch, finely chopped parsley or chives can be added after baking.
🇫🇷 FRMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
