- Fougasse (bread) - Wikipedia
In French cuisine, fougasse (French pronunciation: [fuɡas] ⓘ; Occitan: fogaça) is a type of bread typically associated with Provence but found (with variations) in other regions
- Olive and Onion Fougasse Recipe | King Arthur Baking
Toward the end of the rising time, preheat the oven to 400°F For extra-crispy crust, place a baking stone on the center rack Bake the fougasse for 20 minutes or until it turns golden brown Remove it from the oven and transfer to a rack to cool Store bread, well-wrapped, at room temperature for three days; freeze for up to a month
- Fougasse Recipe: How to Make It - Taste of Home
Fougasse has Roman origins but is nowadays associated with the Provence region in the south of France Many fougasse recipes skip a topping, or just call for sprinkled sea salt, but there are so many ways to customize it
- Fougasse Bread (French Flatbread!) - A Couple Cooks
Fougasse is a rustic bread from the French region of Provence, known for its leaf-like shape and crispy crust What sets it apart is its distinctive leaf-like shape created by slashing the dough before baking
- Fougasse Recipe (Wheat Shaped French Bread) - The Mediterranean Dish
Fougasse is a beautifully rustic French bread with a light, open crumb and a crisp crust This beginner-friendly fougasse recipe uses an overnight ferment to give the bread rich flavor and some of the health benefits of sourdough
- Fougasse Recipe
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs The flatbread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart
- No-Knead Fougasse Recipe | Bon Appétit
If you're a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try Its chewy texture and signature leaf pattern are irresistible
- Fougasse: Bake Authentic French Flatbread at Home - Recipes . . .
Fougasse (pronounced foo-GAHS) originates from Provence in Southern France Traditionally, it was used as a test bread to gauge the oven’s temperature before baking a larger batch of loaves
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