Fougasse is a beautiful and delicious type of flatbread, something in between bread and focaccia, typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. Here’s the recipe by Richard Bertinet, an award-winning chef and baker with 30 years of experience, who runs the Bertinet Kitchen cookery school in Bath (GB).
Here you will find the recipe for a plain salty fougasse, but you can add cheese, olives, onions, tomatoes, herbs, zucchini etc. or even make it sweet by adding sugar or honey to the batter … the combinations are infinite.
“When making bread, show the dough who is boss,” he says. “Do not be scared of it. You are in charge.” photos coco zordan
Richard’s Tips:
- To get a really good crust, where all the flavour is, preheat the oven and spray water very finely inside with 15-20 squirts to create steam. Then load the oven and finish with five more squirts and close the door. Bake the last three to four minutes with the oven door open a fraction to give a crisper crust. Essential tool: a plastic scraper – an “extension of my hands” – which you cut, scrape and do everything with.