Fougasse Recipe

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Fougasse
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Ingredients:

Directions:

  1. Make starter: Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  2. Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes.
  3. Make dough: Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
  4. Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
  5. Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
  6. Using a very sharp knife or a pastry scraper, make a cut down center of each oval leaf, cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
  7. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  8. Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.
  9. Cooks' notes: Fougasses are best eaten the day they're made.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1276.69 Kcal (5345 kJ)
Calories from fat 402.02 Kcal
% Daily Value*
Total Fat 44.67g 69%
Sodium 1494.83mg 62%
Potassium 310.39mg 7%
Total Carbs 189.79g 63%
Sugars 9.07g 36%
Dietary Fiber 8.38g 34%
Protein 25.32g 51%
Vitamin C 1.6mg 3%
Iron 10.9mg 61%
Calcium 61.9mg 6%
Amount Per 100 g
Calories 293.76 Kcal (1230 kJ)
Calories from fat 92.5 Kcal
% Daily Value*
Total Fat 10.28g 69%
Sodium 343.95mg 62%
Potassium 71.42mg 7%
Total Carbs 43.67g 63%
Sugars 2.09g 36%
Dietary Fiber 1.93g 34%
Protein 5.83g 51%
Vitamin C 0.4mg 3%
Iron 2.5mg 61%
Calcium 14.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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