I love rustic bread. A lot of them have eggs or milk or butter so you have to convert items to make them vegan. There are a few though, that are perfect for vegans to enjoy.
One of those is Fougasse.
This is a type of lattice-shaped bread associated with the area of Provence, France usually in the shape of a leaf.
Fougasse is considered a “Rustic Bread”. Although a little vague like artisan bread, the general consensus is that rustic bread is not shaped with a pan and it is only made with simple ingredients such as flour, water, salt, and yeast (or starter). Rustic bread is usually baked at a higher temperature which results in a thicker crust.
Baked correctly it’s absolutely delicious. It can be tricky though. If you follow the directions exactly you should have no problems.
INGREDIENTS
4 1/5 cups of All-Purpose Flour
1 1/2 cups warm water
1 3/4 tsp sea salt
2 1/2 tsp (10 grams) yeast
2 1/2 TBSP Olive Oil
2 tsp EACH fresh snipped rosemary, sage, thyme+1/2 tsp of dried oregano for the top before baking
Sea salt for the top of the bread
INSTRUCTIONS
Put the flour in the bowl of a stand mixer if you have one, but it is not needed, everything can be done by hand.
Put the salt on one side of the bowl
Put the yeast on the other
Pour 3/4 of the water over the top of the flour
Stir to combine for 30 seconds
Then add the last of the water, 2 TBSP olive oil, and half the herbs
Let the machine mix it until it forms a dough and then let it knead for 4-5 minutes (or knead it all by hand.)
Liberally oil the bowl or resealable box you’re going to use
When the dough is done it will be very soft
Put it in the box, turn it to coat, cover and let rest
Let it rise in a warm place until it’s at least doubled in size (should take about an hour.)
When it’s done rising dust your counter with flour
Line two 12×16 baking sheets with parchment paper
Turn the dough out and flour the top too
Pat out the dough out a bit and cut it in half with a knife or dough scraper
Set one on each prepared pan
Working on a piece of dough using your fingertips to pat it out about 1/2 as big as you want it
Then use the dough scraper OR a pizza wheel to cut 1 to 2 vertical lines in the middle of the bread dough
Then make 3 to 6 cuts on each side of the line to make a leaf-shape
Proceed with patting out the dough and gently stretching until the cuts in the dough open wide
The dough should be about as big as the pan with one end wider and the other end slightly pointed like a leaf
Repeat with the second piece of dough
Preheat the oven to 425˚
When you’re ready to bake, brush the leave with olive oil and sprinkle with the remaining herbs
Bake 20-25 minutes or until golden brown.
Remove from the oven
Drizzle with more olive oil and sprinkle with sea salt while on the pan
Carefully move to a cooling rack
Eat it while fresh as it doesn’t keep well.
Baked garlic squirted fresh from the bud goes VERY well on this. As does dipping it in a good red sauce. (See my Marinara sauce recipe for this.)
Enjoy!
