Garlic Fougasse

Garlic Fougasse | Artisan Bread in 5 Minutes a Day

This is the season of soup. It’s cold outside here in Minnesota and there’s nothing better than a cup of hot soup. Oh, and there’s all that leftover turkey to deal with and the beautiful butternut squash proliferation at the grocery store. To go with all that soup you’ll be making, there’s nothing better than homemade bread. This fougasse is a traditional Provencale French flatbread. It is both crispy, due to all that crusty surface and tender on the inside. It’s like a fancy breadstick. Because it is a flatbread, it is faster to make, since you have such a short resting time. To go with an aromatic soup, I added lots of chopped garlic to the bread dough and the result is fantastic.

I mixed up a batch of the Master Recipe from The New Artisan Bread in Five Minutes a Day and added 3 large cloves of garlic to the mix.

Garlic Cloves | Artisan Bread in 5 Minutes a Day

You can add as much garlic as you wish. Throw in some herbs too if you like.

Fougasse Dough | Artisan Bread in 5 Minutes a Day

After you mix the dough and it has had its initial rise, you can pull out a 1 1/2-pound piece or refrigerate the dough and use it over the next 5 days.

Roll the 1 1/2-pound piece of the Master dough to 1/4-inch thick circle. If the dough is resisting being rolled, let it rest for about 20 minutes and it will go more easily.

Sliced Fougasse Dough | Artisan Bread in 5 Minutes a Day

Using a Pizza Cutter, divide the dough into 4 pieces.

Fougasse Before Baking | Artisan Bread in 5 Minutes a Day

Using a sharp paring knife, make cuts in the dough. You can get as artistic as you choose. Be sure that the cuts are large enough that they won’t close up as they rise in the oven.

Preheat a Baking Stone to 450°F with a broiler pan on the floor of the oven.

Garlic Fougasse | Artisan Bread in 5 Minutes a Day

Slide the four fougasse onto the baking stone. If the stone is small or round, you may only be able to fit 2 or 3 at a time. Add a cup of water to the broiler pan to create steam. Bake for about 20 minutes or until golden brown. Repeat with the remaining dough if you weren’t able to bake them all at once.

Garlic Fougasse on a Cooling Rack | Artisan Bread in 5 Minutes a Day

Allow to cool on a cooling rack.

Garlic Fougasse | Artisan Bread in 5 Minutes a Day

It fine to serve these a little warm.

Garlic Fougasse and a Cup of Soup | Artisan Bread in 5 Minutes a Day

Serve with a cup of soup or stew.

Note: is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.

11 thoughts to “Garlic Fougasse”

    1. Yes Rita, that’s exactly what I thought. All the crusty goodness without all the extra rolling! 🙂

      Cheers, Zoë

  1. Was just gifted the GF artisan bread book and am so eager to begin! I happen to be blessed with a steam oven in my home and would love some direction on how to use this as my method of steam in the recipes that require it. Thanks!

      1. Hi Zoe,
        It is a wolf steam/convection oven. The optional settings are: steam, reheat, auto steam bake (has a graphic of bread!), convection, convection humid, convection steam.

  2. It is definitely soup season here too in the Frozen Tundra. I make a boule daily. I want to try this tonight. Looks awesome! I am gifting six “bread kits” this Xmas that will include the basic artisan bread book (one gluten free,) Dutch ovens, Danish whisks, and food safe dough containers for Xmas this year.
    Have a Merry Christmas!

    1. Hi Cindy,

      Thanks for the lovely note and for spreading the art of bread baking to your Christmas list!

      Stay warm and happy baking! Zoë

  3. I have access to craft brewers spent grains. Is it possible to incorporate these into your recipes? If so what would be the quantity per batch? Would any of the other ingredient amounts change? Thanks so much. Love your books.

    1. Hi Sherry,

      I have never used spent grains in our recipes, but I know that some of our readers have done so with success. I believe they added about a cup to the master recipe and perhaps a couple tablespoons of flour if the dough seems too wet.

      Thanks, Zoë

    1. Hi Fatten,

      The baking stone conducts heat better, so it will help the initial rise in the oven and create a nicer crust, but you can certainly use a baking pan as well.

      Thanks, Zoë

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.