June  9, 2016
1 Ratings
Photo by Linda Xiao
  • Makes 2 loaves
Author Notes

There are lots of different kinds of fougasses, but I know it as a lightly nutty loaf (thanks to some whole wheat flour), with plenty of olive oil to make a crisp outer crust and a rich finished loaf. —Erin Jeanne McDowell

What You'll Need
  • Pâte Fermentée:
  • 1 3/4 cups (7.45 ounces) bread flour
  • 1 teaspoon (4 g) kosher salt
  • 1/3 teaspoon (2 g) active dry yeast
  • 1/2 cup (4.00 ounces) room-temperature water
  • Fougasse Dough:
  • 2 2/3 cups (11.00 ounces) bread flour
  • 1/2 cup (2.00 ounces) whole wheat flour
  • 1/4 teaspoon (1 g) active dry yeast
  • 1 teaspoon (4 g) salt
  • 1 cup plus 2 tablespoons (9.00 ounces) warm water
  • 3.00 ounces (about 1/3 cup) prepared pâte fermentée (above)
  • Olive oil, as needed for finishing
  • Black and white sesame seeds, as needed for finishing
  • Flaky salt, as needed for finishing
  1. The day before you want to make the fougasse, make the pâte fermentée: In a medium bowl, stir the flour, yeast, and salt to combine. Make a well in the center, add the water, and mix with a wooden spoon until it's homogenous—it will look shaggy, but should be fully combined. Cover with plastic wrap and leave to ferment at room temperature for 12 hours.
  2. The next day, combine the flour, whole wheat flour, yeast, and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add the water and pâte fermentée and mix on low speed for 3 minutes. Raise speed to medium and mix 4 minutes more.
  3. Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until nearly doubled in size, 1 hour.
  4. Preheat the oven to 475° Fahrenheit, preferably with a pizza stone on the lower rack. Line two baking sheets with parchment paper.
  5. Divide the dough into two even pieces. On a lightly floured surface, roll out the dough to 1/2-inch thick. Transfer each piece of dough to a prepared baking sheet. Use a knife, scissors, or (preferably) a lame to score the dough diagonally four times on one side. Then score the loaf on the other side the same way, but making the lines go the opposite way, so they meet in a sort of V in the center, but never touch.
  6. Brush the loaves generously with olive oil and sprinkle with sesame seeds and salt. Bake the loaves one at a time with the baking sheet directly on the baking stone, 13 to 17 minutes.

See what other Food52ers are saying.

  • iuliia velychko
    iuliia velychko
  • Jo Switten
    Jo Switten
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • John bacher
    John bacher
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

8 Reviews

iuliia V. January 3, 2017
I'm sorry, but I don't understand why to make so much of pate fermented, if we use only 1/3 of a cup of it in the end. That seems to be a waste.
John B. June 17, 2016
I meant to say, why place bread on baking sheet then onto a baking stone?
Tdefield January 25, 2023
Erin, My small brain is confused in you reference of Pate Fermente, Is a sour dough sponge or Bega the same starter ?
Tdefield January 25, 2023
I am just getting in to the bread baking
John B. June 17, 2016
I use a 14in. Lodge cast iron bread pan. Do I really need to place the loaves onto the pan? Why not direct to my pan. It's a marvel!
Ted June 13, 2016
Is yeast used in the pâte fermentée? There's none listed in the ingredients, but Step 1 says to combine it with four, salt and water.
Erin J. June 14, 2016
Thanks for the catch, Ted! I've added it now - sorry for the typo!
Jo S. June 13, 2016
Maybe also in metric?