Fougasse

Name: Fougasse
Yield: Makes 2 loaves
Cuisine: French
Ingredients: 1/4 cup (1 1/3 ounces), whole-wheat flour; 3 cups (15 ounces) King Arthur, all-purpose flour; 1 1/2 teaspoons, table salt; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces), water; , Cornmeal or semolina flour; 1/4 cup, extra-virgin olive oil; 1 tablespoon, chopped fresh rosemary; 2 teaspoons, coarse sea salt

76 comments

By Andrew Janjigian

Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV

Desserts or Baked Goods

French

Breads

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

SERVESMakes 2 loaves

TIME1¾ hours, plus 17½ to 18 hours resting

has video

WHY THIS RECIPE WORKS

Our fougasse recipe contains a little whole-wheat flour for flavor. We sifted it to remove the bran to prevent its sharp edges from cutting the large pieces of gluten and compromising the bread’s airy structure. We gently mixed and then fol...

This is a members' feature.