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Roasted Red Pepper Fougasse #BreadBakers



  • 3/4 cup warm water
  • 2 1/4 tsp dry yeast
  • 1 C all purpose flour


  • 1/4 C water
  • 1/2 C roasted red peppers diced
  • 1/4 C olive oil + more for brushing on
  • 1 clove garlic finely chopped
  • 2 1/2 C all purpose flour
  • 2 tsp salt



  1. combine yeast and water and mix to dissolve the yeast. Let it stand for a few minutes until frothy.
  2. In a medium bowl, add the flour and yeast mix and stir to combine. cover and set aside to double in volume.


  1. Combine the starter, the liquids, garlic and peppers and add to the bowl of a stand mixer
  2. Add flour and salt and using a dough hook, knead for about 5 minutes or until the dough is smooth and builds some resistance to stretching
  3. Place in a lighlty greased bowl and cover and leave in the fridge overnight
  4. A couple of hours before making the bread, take the dough out and leave it to warm up and ferment on the counter.
  5. Preheat to 450°F.
  6. Line two baking sheets with parchment.
  7. Once the dough is double in size, punch it down and make 4 equal portions
  8. Roll each portion to an oval
  9. Transfer to prepared baking sheets.
  10. Make several incisions in each oval, cutting through dough to make it look like a leaf.
  11. Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes.
  12. Brush with a little olive oil and bake 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.
  13. Transfer bread to cooling racks and eat after it has cooled down slightly.