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Bread Baking Babes: October 2011 - Fougasse World Food Day: 26 October 2011 World Bread Day: 26 October 2011

fougasse

July/August/October 2011

from baguette dough . from focaccia dough . grape . olive . poppy seed

When I first read about fougasse, I thought it must be virtually the same as focaccia. Indeed, I used our focaccia recipe to make this fougasse. Amazingly, both of us have decreed that fougasse is superior to focaccia. We absolutely adore fougasse!! (Not that there's anything wrong with focaccia!)

fougasse  - July 2011

Flatbreads made using the focaccia recipe: onion focaccia . rosemary focaccia . sage focaccia . fougasse . what to do if dough doesn't rise

Here it is just before being baked: shaped, slashed, risen for about an hour, oiled and salted with grey seasalt from Brittany.

fougasse  - July 2011

The great thing about baking the bread on the barbecue is that it gets darker spots. They DON'T taste burned but are beautifully crispy and caramelized.

fougasse  - July 2011

fougasse  - July 2011

Of course, it can be cut with a knife but we think that fougasse tastes better torn apart.

fougasse  - July 2011fougasse  - July 2011
fougasse  - July 2011

Olive fougasse

from baguette dough . from focaccia dough . olive . poppy seed

In his book "Tartine Bread", Chad Robertson suggests adding anything larger than dried herbs and spices to the dough itself rather than placing them on top. This olive fougasse was made with oil-cured black olives that were halved and pitted before being added to the dough.

fougasse  - August 2011

Here is the fougasse shaped, slashed then once the fougasse had risen, drizzled with olive oil and salted with coarse grey seasalt. We then put it over direct heat on our hot pizza stone on the barbecue just as barbecued chicken was almost done.

fougasse  - August 2011fougasse  - August 2011
fougasse  - August 2011fougasse  - August 2011
fougasse  - August 2011

Baking olive fougasse on our pizza stone in the barbecue first over direct heat then moving it over to bake in indirect heat. Even on direct heat, it was getting quite dark on the bottom wasn't quite done on top, so we turned it over, slipping the parchment paper out at the same time.

fougasse  - August 2011
fougasse  - August 2011fougasse  - August 2011
fougasse  - August 2011

And then back over to indirect heat to finish it...

fougasse  - August 2011

We tore it in pieces and served the bread in a basket, giving each person a small bowl of herbed olive oil for dipping.

fougasse  - August 2011

fougasse  - August 2011

Fougasse Made with Baguette Dough

from baguette dough . from focaccia dough . olive . poppy seed

Both Chad Robertson and Patricia Wells suggest making fougasse with lean bread dough. This fougasse was made with baguette dough. The resulting bread was slightly different from the focaccia-dough fougasse but equally delicious.

fougasse  - August 2011

We drizzled the fougasse with the oil from oil-infused mushrooms...

fougasse  - August 2011

...and served it with the mushrooms and grilled vegetables. It was brilliant!

fougasse  - August 2011

Jack-o-fougasse

The traditional shaping for fougasse is in a leaf or ladder shape. But it can be shaped in any way you want. This was an attempt at a Jack-o-fougasse. I'm afraid I didn't open the eyes enough before baking it.

fougasse  - August 2011

Fougasse with Poppy Seeds

from baguette dough . from focaccia dough . olive . poppy seed

Of course, fougasse can be baked in the oven as well. This one, filled with poppy seeds turned out beautifully.

fougasse  - October 2011

fougasse  - October 2011

fougasse  - October 2011

We decided to leave this one unadorned with the traditional drizzling of oil and salt. It was as brilliant as ever dipped into herbed olive oil and served with grilled salmon. (Poppy seed fouasse is also terrific with shrimps in pernod.)

fougasse  - October 2011

to blog from OUR kitchen:
fougasse IS different from focaccia! (BBB October 2011) <<- includes recipe ~ Give us this day our daily bread (WBD/WFD 2011) - poppy seed fougasse

to recipes from OUR kitchen:
focaccia (our version - also good!) ~ rustic boule (adapted from the recipe for Acme's Rustic Baguettes in Artisan Baking Across America by Maggie Glezer) ~ baguette (based on a recipe by Rose Levy Beranbaum) ~ poppy seed bread

(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)

poppy seed fougassefougassefougasse with olive oil and grey seasaltolive fougasse

Fougasse (BBB October 2011)

Bread Baking Babes: October 2011 - fougasse World Food Day: 26 October 2011World Bread Day: 26 October 2011

World Food Day / World Bread Day: 16 October 2011









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