Fougasse Bread with Bagel Spices and Rosemary

April 6, 2015  •  Breads,

fougasse-bread-with-bagel-spice-and-rosemaryA friend recently invited us over for dinner and said just bring some bread and wine, I’ll make the rest. So on a day where I actually had little time to try something creative (I was teaching classes in 2 schools during the day), I decided to make fougasse. Turns out it’s pretty easy to start this in the morning before you go to work and have a nice baked bread in the evening.fougasse-dough-with-bagel-spice-and-rosemaryFougasse is kind of like a flatbread or pizza bread, and you can season it as you’d like. If you make the dough in the morning, cover it to rise in the refrigerator while you are gone during the day. When you come home it will be ready to punch down and cut into four balls. Cover these again with a kitchen towel and let them come to room temperature for about 30 minutes. fougasse-dough-with-bagel-spice-and-rosemary-rolledRoll each ball to fit half of a sheet pan and cut some slits in the dough, pull it apart a bit, and cover and let them rise for about an hour before baking them off. I’m still working on my technique for bread making, and feel I might even head off to a real class one day, but for now, this is pretty darn tasty.

Fougasse Bread with Bagel Spices and Rosemary
Prep time
Cook time
Total time
Serves: 8
  • 14 ounces warm water (about 110 degrees)
  • 1 package (2.5 teaspoons) active dry yeast
  • 22 ounces all purpose flour
  • 6 tablespoons Everything Bagel Spice (optional - add 1 tablespoon salt if you omit)
  • 2 tablespoons minced fresh rosemary
  • ¼ cup extra virgin olive oil
  • Coarse polenta or semolina flour for dusting the pans
  1. Sprinkle the yeast over the warm water and let stand a few minutes and then very gently stir; let stand until it starts foaming on top to indicate the yeast is activated, about 5-10 minutes. (If it does not foam, your yeast is dead and you should start again with a fresh package.)
  2. While the yeast is activating, combine the flour, spice mix, and rosemary in the bowl of a stand mixer with the dough hook attached. Add the olive oil with the mixer running on low, and then slowly add the water and yeast. Continue mixing on low until the ingredients come together and the dough begins to pull away from the sides of the bowl. Turn the speed up just 1 notch and let the mixer run until the dough is smooth and elastic, about 5 minutes.
  3. Remove the dough and place it in an oiled bowl, cover, and let rise until doubled in size, about 2 hours at room temperature, or several hours in the refrigerator.
  4. Remove the dough to a floured surface, punch it down, and cut it into 4 pieces. Cover the dough and let it rest while you sprinkle the polenta over 2 baking sheets. Roll each ball into an oval, place on half of the baking sheet, and cut 4 slits into the dough, pulling apart gently to create an oval opening.
  5. Let the dough rise for 30 to 60 minutes, and then brush with olive oil, sprinkle with sea salt, and bake at 425 degrees in the lower portion of the over until lightly browned, about 30 minutes.


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