Fougasse Aux Herbs De Provence (法國普羅旺斯香草麵包)

Fougasse Aux Herbs De Provence (法國普羅旺斯香草麵包)

In French cuisine, Fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat or leafy shape.

This flat, round Fougasse loaf is popular all over France and is a cousin of the Italian Focaccia.


I’m making this Fougasse, the French version of the Italian Focaccia today. Because I’ve always got fascinated with its special leafy shape. And the aromatic fragrance mixed herbs, with a bit of extra virgin olive oil into the dough. And extra oil for brushing the top before and after baking as well, give it a shiny look.

If you like olive oil and herbs de Provence, this is absolute can tick all your requests.


Fougasse Aux Herbs De Provence (法國普羅旺斯香草麵包)


For the starter:          (make it the day before)

  • 350g or  2 1/2 cup Strong flour/ Bread flour, sieved
  • 5g or 3/4 tsp Sea salt
  • 1/4 tsp Active dry yeast
  • 250ml or 1 cup warm water


For the Fougasse dough:

  • 100g of the starter
  • 270g Strong Flour/ Bread flour
  • 30g Self Raising flour
  • 1 tsp Dried Active Yeast + 50ml Lukewarm water, mixed
  • 150ml Water
  • 20g Light Brown sugar
  • 1/2 tsp Sea salt
  • 2 tsp herbs de Provence/ Mixed Herbs
  • 30ml Extra Virgin Olive Oil



Method:         Here is the link to see how to active the starter

  1. For the Starter: Mix the yeast with the warm water, set aside for 5 minutes.
  2. Sieve the flour into a mixing bowl, add salt and stir.
  3. Use a spatula or fork to mix the wet ingredient to the dry ingredient until all well combine, cover with a piece of greased cling film, top with a plate, leave in the room temperature for at about 14 to 15 hours, but if the weather is over 20°C, let the dough sit at the room temperature for 3 to 4 hours first, then the rest of the time chill in the fridge. You will see the starter will be much active by next day.
  4. For the Fougasse: It just like all the ordinary bread making. Put all the ingredients into the stand mixer, except the olive oil and reserve 50ml of the water. Start with medium speed, and add in as much of the reserved water as you can to get a soft dough. Then, when all the flour come together, add the olive oil in. Turn the power to high and work until the dough elastic and smooth, it’ll take 8 to 10 minutes.
  5. Roll the dough into a ball, place in a large mixing bowl, cover with cling film and leave in a warm place for 1 1/2 hours to 2 hours. Until it doubles the size, the time may vary depends on the room’s temperature.
  6. Deflate the dough, divide the dough into four pieces, roll into a ball shape. Cover with a damp cloth, leave it to rest for 15 to 20 minutes.
  7. Make each one into leafy shape with pointed top and big fat bottom. Slash the top tip with a dough cutter. Make 3 or 4 diagonal cuts on both sides of each fougasse (Paul suggests to use a pizza cutter is a good tool for this, or use a sharp knife). Pull the gaps open.
  8. Line 2 baking trays with baking parchment. Carefully lift a fougasse onto each tray and dust with the flour.
  9. Place the trays into the oven, along with a tray of hot water on the bottom shelf. Close the oven door, let it proof for a further 30 to 40 minutes.
  10. Preheat the oven to 425°C/220°/200° fan oven. Brush the top with extra virgin olive oil. Bake in the hot oven for 20 to 22 minutes or until golden and crispy.
  11. Transfer to a wire rack to cool.




  • This starter is the helping hand for producing dough, especially for the ‘no-knead bread’. Remember the ratio of the starter with the main dough will be 1:3. And the quantity of salt and yeast must be accurate.
  • If you can’t finish all the activate starter, keep them wrapped and freeze it. Defrost it completely before use.



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