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Fougasse with Herbes de Provence


  • 1 1/2 cups warm water 105°F to 115°F
  • 1.5 teaspoon dry yeast
  • 4 cups unbleached all purpose flour
  • 2 tablespoons dried herbes de Provence
  • 2 teaspoons salt
  • 5 tablespoons olive oil


  1. Put the warm water into the mixing bowl of your stand mixer fitted with the paddle and add the yeast.
  2. Wait about 10 minutes for the yeast to bubble up.
  3. Add 1 cup flour, Add in the herbes de Provence and the salt and add 3 tbs of the oil and put it on stir until well blended.
  4. Now add in flour half a cup at a time and knead into a sticky dough.
  5. When you have added all the flour, switch to a dough hook and knead until smooth and elastic. l. Oil a big ziplock bag with the remaining two tbs of oil bowl and put in the dough. Ensure you coat the dough with oil.
  6. Let rise in warm draft-free area until doubled for about an hour
  7. Preheat to 450°F.
  8. Line two baking sheets with parchment.
  9. Punch the dough down and urn out onto floured surface; divide into two equal halves.
  10. Roll each half to a 10 - 12 inch shaped oval.
  11. Transfer to prepared baking sheets.
  12. Make several incisions in each oval, cutting through dough to make it look like a leaf.
  13. Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes.
  14. Place the shaped bread in oven. Add in 1/2 cup of ice chips as soon as you place the bread in, to create steam.
  15. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 15 minutes.
  16. Transfer bread to cooling racks and eat after it has cooled down slightly.

Recipe Notes

Minimally adapted from : Fougasse with Provencal Herbs published in Bon Appetit.