Level: Easy Total time: 2h
The Fougasse is a soft, thick French bread originating from the Provence. Originally this bread was prepared at the bakeries first thing in the morning in order to check that the wooden heated oven had reached the right temperature. It was then served as a morning meal to the baker trainees. Today you get different versions of the Fougasse from different regions in France, most of the recipes being salt versions, but you can also find them sweet.
This Garlic and Rosemary Fougasse recipe is particularly good in the summer as it is easy to make on the BBQ. I usually serve it with various dips like Hummus and Tzatziki. It is a great idea if you want to serve something easy to friends coming over for a glass of Rosé on a hot summer day…
THE TIPS TO SUCCEED
1: I advise you to use the salt type Fleur de sel to drizzle on top. It really makes a difference in taste
2: The longer the garlic/rosemary/olive oil infuses, the better it gets. If you make it the day before it is even better
Let’s get started
Ingredients
Oil topping
- 50ml Olive Oil
- 3 tsp Finely cut fresh Rosemary
- 2 pcs Garlic clove
- Fleur de Sel
Dough
- 550 g Flour
- 4 tsp Sugar
- 1 tsp salt
- 1 tsp dry yeast
- 425 ml lukewarm water
How to do it?
For the oil mixture, chop the garlic and the rosemary finely. Then mix the garlic, rosemary and olive oil in a small bowl. Cover and put aside to infuse.
For the dough, put all the dry ingredients in the kitchen machine bowl and add the lukewarm water. Mix the dough for 3-5 minutes. Spread a little bit of flour over the dough. Cover the bowl and let it rest for 1h30.
Put some flour on your table. Start by dividing the dough into 5 and make oval shapes, 0,5 cm thick. You can use a baking pin but I simply press the dough out using my hands. If your dough is a bit sticky, adjust the amount of flour you use on the table. Then cut 4 to 5, 3 cm long holes in the dough.
When you put the dough on the BBQ, let it grill a few minutes on one side. Then turn it over, brush the top generously with the Garlic/Rosemary mixture and cook for a further couple of minutes.
Remove it from the BBQ turn it over and brush generously the current top side with the Garlic/Rosemary mixture. Drizzle Fleur de sel on top while still hot
How to serve the Garlic and Rosemary Fougasse?
Serve it straight from the BBQ together with dips or as a snack on its own. That together with a cold Rosé wine after a long day in the sun and you are in paradise:)
Garlic and Rosemary fougasse on BBQ
Ingredients
Oil topping
- 50 ml Olive Oil
- 3 tsp Finely cut fresh Rosemary
- 2 pcs Garlic clove
- Fleur de sel
Dough
- 550 g Flour
- 4 tsp Sugar
- 1 tsp salt
- 1 tsp Dry yeast
- 425 ml lukewarm water
Instructions
- Cut the garlic and the rosemary finely
- Mix the garlic, rosemary and olive oil cover and put a side to infuse.
- For the dough, put all the dry ingredients in the kitchen machine bowl, add the lukewarm water and let it mix on speed 2 for 3-5 minutes.
- Drizzle a bot of flour over the dough, cover the bowl and let it rest for 1h30
- Divide the dough into 5 and make oval shapes, 0,5 cm thick. You can either use a baking pin or simply press the dough out using your hands. Cut 4-5, 3 cm long holes in the dough.
- Put the dough on the BBQ and let it cook a few minutes on one side.
- Turn it over and brush generously the top with the Garlic/Rosemary mixture and cook for a further couple of minutes
- Remove it from the BBQ turn it over and brush generously the current top side with the Garlic/Rosemary mixture. Drizzle Fleur de sel on top while still hot