Fougasse is a French bread typically associated with Provence but found in many other regions. Some versions are a flat bread, some have slashes across them and sometimes the slashes are pulled apart and kind of sculpted into a pattern.
The French version is more likely to have additions in the form of olives, cheeses or even anchovies. You can also use other additions such as bacon, onions, sundried tomatoes, dried fruits and nuts. Think of this bread as a primitive pizza or a French version of calzone.
You can see how exciting it is to make this little bread with so many variations and being able to make it into different shapes. So have fun with this one and discover a new variation and then come back and share it with the rest of us! ENJOY!!!
4 cups flour
1 1/2 cups warm water
1 1/2 tsp salt
1 1/2 tsp yeast
2 tbsp pizza seasoning
1 tbsp pesto sauce
1/4 cup bacon crumbles
4 tbsp olive oil
Dissolve the yeast in the warm water then combine with flour, salt and your chosen additions. Knead until a soft dough has formed, about 10 minutes with a mixer and 20 minutes by hand. Place in an oiled bowl and cover. Let rise for 1 hour. After 40 minutes beat the dough down then leave to rise for the remaining 20 minutes. Seperate dough into 2 halves and leave for 10 minutes. On a lightly floured surface roll out dough in an oval shape. Then with a sharp blade cut the dough and seperate with your fingers to make the shape you want. Place on baking stone or a parchment lined baking sheet and let proof for 25 minutes. Bake in a preheated 400F oven for 10-12 minutes or until golden. Leave to cool. Brush with olive oil for flavor and shine.
This recipe adapted from www.ediblesubstance.wordpress.com .
(Go check out her blog to see the pretty shapes of her Fougasse).