Recipe of the week: fougasse

Fougasse is a dish usually associated to Provence, but it is widespread in all of France and is also typical of the cuisine of Monte Carlo.

This flat bread is very similar to the Italian focaccia, and can be served in many ways and topped with different ingredients according to personal tastes.

Also its shape can vary widely: fougasse can be slashed into a pattern resembling an ear of wheat, a leaf, a tree, a wheat stalk, or sometimes the slits can be cut to form a lattice, making the bread easy to pull apart.

Some regard it as a primitive form of pizza, only without the tomato.

This recipe seems to date back to the time of ancient Rome, from where it spread in many versions over different counties, such as Italy, Spain, Hungary, France and on the Channel Islands. 

In Monte Carlo, Portugal and Brazil there are also sweet types of fougasse. In Monaco, fougasse is a pastry topped with almonds and nuts.

According to the tradition, fougasse was used as a way to check the temperature of a wood fired over: given its baking time, when fougasse was ready the rest of the bread could also be loaded.

Our suggested recipe is a simple but delicious version of fougasse topped with mixed herbs. This recipe makes 2 flat loaves.

Ingredients

1 ½ cup of warm water

1 tsp active dry yeast

4 cups flour

½ tbsp dried basil

½ tbsp ground savoury

½ tbsp dried thyme

½ tbsp dried rosemary

2 tbsp salt

4 tbsp olive oil

2 tbsp cornmeal

Method 

Put the yeast into a large bowl of water, and let it rest until dissolved. 

Add in 1 cup of flour, 1 tablespoon of herbs, salt, and 2 tablespoons of oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.

Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Cover the bowl with a clean dishtowel, and let it rise for about an hour, until doubled.

Punch dough down, and divide in half. Shape into an irregular ovals, of about 1 ½ inches thick. 

Pour the cornmeal over two baking sheets. Transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again for about 20 minutes.

Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake for about 20 minutes or until golden.