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Recipe · Provence
Fougasse aux herbes de Provence
Fougasse with herbes de Provence
⏱ 35 minServes 1Easy1,240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 piece
400 g (14 oz)bread flour (French T65)
250 ml (1 cup)warm water
8 gfine salt
12 gfresh yeast
4 tbspolive oil
2 tspherbes de Provence
- 400 g (14 oz) bread flour (French T65)
- 250 ml (1 cup) warm water
- 8 g fine salt
- 12 g fresh yeast
- 4 tbsp olive oil
- 2 tsp herbes de Provence
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour in the mixer bowl, with the salt on one side and the crumbled yeast on the other.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Add the lukewarm water and 2 tablespoons olive oil, then knead with the dough hook on low for 7 minutes until supple.
- Cover with a towel and let rise 1 hour at room temperature, until doubled.
- Spread the dough into a flat oval about 2 cm (¾ in) thick directly on a lined baking sheet.
- Cut large slits in a leaf pattern with a knife, then stretch them open with your fingers to form the fougasse shape.
- Brush with the rest of the olive oil, sprinkle with herbes de Provence and let rise 30 minutes.
- Preheat the oven to 220 °C (425 °F) and bake for 20 minutes until golden and crisp at the edges.
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