Fougasse Provençale
Fougasse bread, baked fresh from scratch, is worth every moment of effort. The delicate, irresistible crust and chewy interior make it delicious on its own, yet it truly shines as the perfect base for a rich Herbs de Provence stuffing. It’s a delightful pairing with our Sonoma Coast Chardonnay’s – the bright acidity cleanses the palate of the fougasse’s olive oil richness while its citrus and subtle oak notes complement the bread’s savory herbs.
Ingredients
- 2 envelopes yeast
- ½ cup warm water at 110 degrees F
- 8 oz bacon (optional)
- 4 tbsp butter (if not using bacon)
- 2 cups water (divided)
- 1 tbsp herbs de Provence
- 5¾ cups bread flour (may use a bit less)
- 1 cup whole wheat flour
- 1 tbsp salt
Directions
Step 1
Whisk yeast into 1/2 cup warm water and set aside.
Step 2
Chop bacon and sauté until lightly browned. Do not overcook. Remove bacon, place on absorbent paper and blot off grease. Reserve and refrigerate 4 tablespoons of the bacon fat. (Butter can be used as a replacement if your bacon fat quantity comes up short.)
Step 3
Bring 1 cup of water to a boil, remove from heat and add herbs. Steep 15 minutes and add 1 cup cold water.
Step 4
Combine flours and rub in solidified bacon fat until completely incorporated.
Step 5
Make a well with the flour and add salt, herb/water mixture and yeast/water mixture. Form a dough and knead smooth.
Step 6
Place in an oiled bowl, cover and ferment until doubled. Deflate and knead in bacon. Cover dough and let rest 10 minutes.
Step 7
Divide into 3 or 4 pieces. Place the first piece of dough in a lightly floured work surface and gently press and stretch it into a slightly elongated half-oval that measures about 8 inches across at the base. Transfer it to a parchment lined pan. Repeat with the remaining pieces of dough.
Step 8
Use a pizza wheel to cut 2 slashes down the center of the half-oval, and 3 or 4 diagonal slashes on either side of the center slashes.
Step 9
Cover the fougasse with a towel a repeat with the remaining dough.
Step 10
Let the fougasses rest for about 10 minutes, and then gently pull in both directions to make the fougasse a couple inches wider and longer, opening up the slashes. Proof 100%.
Step 11
Bake at 450°F with steam for 20 to 30 minutes.
Notes:
Step 1
Adapted from Nick Malgieri at The Institute of Culinary Education
