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Garlic Fougasse

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This is the season of soup. It’s cold outside here in MN and nothing is better than a cup of hot soup. Oh, and there is all that leftover Turkey to deal with and the beautiful butternut squash proliferation at the grocery store. To go with all that soup you’ll be making, there is nothing better than homemade bread. This fougasse is a traditional French flatbread. It is both crispy, due to all that crusty surface and tender on the inside. It’s like a fancy breadstick. Because it is a flatbread, it is faster to make, since you have such a short resting time. My husband made a big batch of butternut squash soup from Amanda Paa’s new book Smitten with Squash. To go with the aromatic soup, I added lots of chopped garlic to the bread dough and the result is fantastic.

Olive Fougasse | Breadin5

I mixed up a batch of the Master Recipe from The New Artisan Bread in Five Minutes a Day using Platinum Yeast from Red Star and added 3 large cloves of garlic to the mix.

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You can add as much garlic as you wish. Throw in some herbs too if you like.

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After you mix the dough and it has had its initial rise, you can pull out a 1 1/2-pound piece or refrigerate the dough and use it over the next 5 days.

Roll the 1 1/2-pound piece of the Master dough to 1/4-inch thick circle. If the dough is resisting being rolled, let it rest for about 20 minutes and it will go more easily.

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Using a Pizza Cutter, divide the dough into 4 pieces.

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Using a sharp paring knife, make cuts in the dough. You can get as artistic as you choose. Be sure that the cuts are large enough that they won’t close up as they rise in the oven.

Preheat a Baking Stone to 450°F with a broiler pan on the floor of the oven.

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Slide the four fougasse onto the baking stone. If the stone is small or round, you may only be able to fit 2 or 3 at a time. Add a cup of water to the broiler pan to create steam. Bake for about 20 minutes or until golden brown. Repeat with the remaining dough if you weren’t able to bake them all at once.

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Allow to cool on a cooling rack.

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It fine to serve these a little warm.

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Serve with a cup of soup or stew.

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11 thoughts on “Garlic Fougasse

  1. Was just gifted the GF artisan bread book and am so eager to begin! I happen to be blessed with a steam oven in my home and would love some direction on how to use this as my method of steam in the recipes that require it. Thanks!

      • Hi Zoe,
        It is a wolf steam/convection oven. The optional settings are: steam, reheat, auto steam bake (has a graphic of bread!), convection, convection humid, convection steam.
        Thanks.

  2. It is definitely soup season here too in the Frozen Tundra. I make a boule daily. I want to try this tonight. Looks awesome! I am gifting six “bread kits” this Xmas that will include the basic artisan bread book (one gluten free,) Dutch ovens, Danish whisks, and food safe dough containers for Xmas this year.
    Have a Merry Christmas!

    • Hi Cindy,

      Thanks for the lovely note and for spreading the art of bread baking to your Christmas list!

      Stay warm and happy baking! Zoë

  3. I have access to craft brewers spent grains. Is it possible to incorporate these into your recipes? If so what would be the quantity per batch? Would any of the other ingredient amounts change? Thanks so much. Love your books.

    • Hi Sherry,

      I have never used spent grains in our recipes, but I know that some of our readers have done so with success. I believe they added about a cup to the master recipe and perhaps a couple tablespoons of flour if the dough seems too wet.

      Thanks, Zoë

    • Hi Fatten,

      The baking stone conducts heat better, so it will help the initial rise in the oven and create a nicer crust, but you can certainly use a baking pan as well.

      Thanks, Zoë

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