Spring Herb Fougasse

I’ve planted a variety of fresh herbs in my new garden this year which have been lovely to have on hand. With my new sourdough ventures, I’ve developed this wonderfully delicious herb fougasse. Fougasse is a Provencal bread with a signature rustic leaf like design. It’s wonderfully crisp and soft at the same time. Loaded with lots of fresh herbs and garlic, it will be a lovely addition to any future summer gathering that will be able to happen soon!

Note: This is an overnight recipe*

Ingredients:

3 cups of all purpose flour (strong bread flour will do as well)

1/2 cup of freshly fed ripe sourdough starter

3/4 cup of lukewarm water

2 teaspoons of salt

1/2 cup of olive oil

1 tablespoon of freshly chopped rosemary

2 teaspoons of freshly chopped sage

1 tablespoon of freshly chopped greek oregano

1 tablespoon of freshly chopped thyme

2 gloves of garlic, chopped

maldon salt to garnish

The night before you bake, in a large bowl add 2 cups of the flour and the starter. Combine until it forms a rough dough with a wooden spoon. Let it rise for 4-5 hours at room temperature. Place it in the fridge and let it bulk ferment overnight.

In the early morning, pull out the dough and let it rest at room temperature for one hour to take off the chill.

Add the remaining flour, water, salt, olive oil, chopped herbs, and garlic. Knead the dough on a work surface (flour if needed I don’t as I like to keep the dough wet without being sticky). Knead the dough for about 10 minutes by hand until you have a satiny, elastic dough that passes the “windowpane test'.”

Let it rise for 5-6 hours in a warm place.

Once it’s nice and puffy, lay out a piece of parchment paper on a baking sheet or pizza stone.

Knock down the dough and shape it into an oval about 1/2” thick.

Using a pizza cutter or sharp knife, make the slashes: 2 consecutively vertical slashes in the middle and then 4-6 slashes on the sides that resemble a leaf pattern. Using your hands, open up the slashes to make the holes wider if needed.

Let the dough rise for another 1-2 hours in a warm place. Meanwhile, preheat the oven to 450 degrees.

Once it’s puffy, bake for 15-20 minutes until golden brown.

Brush with olive oil and sprinkle with Maldon salt.

Tear and enjoy!