Name: Homemade Fougasse
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1 1/4 cups warm water; 2 1/4 teaspoons active dry yeast; 1 teaspoon sugar; 1 1/2 teaspoons salt; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped (optional); Coarse sea salt, for topping

Jump to Recipe·Leave a Review

I love baking homemade fougasse when I want a rustic, bakery-style bread that looks impressive but feels wonderfully simple to make. With its signature leaf-like shape and crisp golden crust, this French flatbread brings beautiful texture and flavor to my table. I enjoy serving it warm, straight from the oven, with a drizzle of olive oil or alongside soups and salads.

Why You’ll Love This Recipe

I appreciate how this fougasse delivers a crisp exterior and a soft, airy interior with minimal ingredients. I find the shaping process relaxing and creative, and the decorative cuts give each loaf a unique character. I can easily customize it with herbs, olives, or cheese, and it pairs perfectly with so many meals. I also love how the aroma of freshly baked bread fills my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups all-purpose flour
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (optional)
coarse sea salt, for topping

Directions

I combine the warm water, sugar, and yeast in a small bowl and let it sit for about 5–10 minutes until foamy.
In a large bowl, I mix the flour and salt.
I pour in the yeast mixture and olive oil, then stir until a rough dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 to 1 1/2 hours until doubled in size.
I gently deflate the dough and transfer it to a parchment-lined baking sheet.
I shape it into an oval and use a sharp knife to cut slits in a leaf pattern, gently stretching the openings to create the traditional fougasse look.
I cover it loosely and let it rise again for 20–30 minutes.
I brush the surface with olive oil, sprinkle rosemary and coarse sea salt on top, and bake at 425°F (220°C) for 18–22 minutes until golden brown.
I let it cool slightly before serving.

Servings and Timing

Servings: 6–8
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 2 hours 15 minutes

Variations

I sometimes fold chopped olives into the dough for a Mediterranean twist. I also enjoy adding shredded cheese like Gruyère or Parmesan for extra richness. When I want a sweeter version, I drizzle a little honey and sprinkle dried fruit into the dough. For a more aromatic loaf, I mix in thyme or herbes de Provence.

Storage/Reheating

I store leftover fougasse in an airtight container at room temperature for up to two days. To refresh it, I warm it in a 350°F (175°C) oven for about 5–8 minutes until crisp on the outside again. If I need to store it longer, I wrap it tightly and freeze it for up to two months, then thaw at room temperature before reheating.

FAQs

What is fougasse?

I know fougasse is a traditional French flatbread known for its distinctive leaf-like shape and crisp crust.

Can I make the dough ahead of time?

I often prepare the dough and let it rise slowly in the refrigerator overnight. I bring it back to room temperature before shaping and baking.

Do I need a stand mixer?

I usually knead the dough by hand, but I can also use a stand mixer with a dough hook if I want to save time.

Why do I cut slits in the dough?

I cut slits to create the classic fougasse shape and to help the bread bake evenly with more crispy edges.

Can I use whole wheat flour?

I sometimes replace up to half of the all-purpose flour with whole wheat flour. I find it adds a slightly nuttier flavor and denser texture.

Conclusion

I enjoy making homemade fougasse because it combines simple ingredients with beautiful presentation and rich flavor. The crisp crust, airy crumb, and customizable toppings make it a bread I return to again and again for both everyday meals and special occasions.