Recipe for a French fougasse bread

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Every month you read a gastronomic piece of reading material from  Culy’s Kitchen Pirate , Ivo Prijs. Ivo is the driving force and thus captain of his own  Kitchen Pirates . Two weeks ago he shared his love for traditionally baked bread , and this time we are going to work with a fougasse ourselves.

  • 8 grams of fresh yeast or 4 grams of dry yeast
  • 500 grams (wheat) flour
  • 12 grams of sea salt and extra for sprinkling
  • 350ml. hot water
  • Rice or corn flour for sprinkling
  • Extra virgin olive oil for brushing

As explained in detail two weeks ago, Culy’s Kitchen Pirates did an ‘internship’ with baker Jos and was allowed to learn the tricks of the trade there. Baking bread is in the first place ‘feeling’, passion, love and only then a profession.

Bread dough is a ‘living’ product and must be treated as such. If you don’t respect the dough, it doesn’t respect you either. Not to mention lack of love. So knead and feel your dough as if it were your ‘sweetheart’, because you get a lot in return.


The French have the fougasse

The Italians have the Focaccia, but the French have the Fougasse, a bread originally from Provence. The Fougasse is a flat bread with large holes. Deliciously crispy, salty and a tad of olive oil fat. Not really suitable for investing, but great for dipping just before or during a meal, drinks or anytime.

Preferably make the Fougasse yourself and the best thing is to do it with natural leaven. Unfortunately, making the sourdough takes a very long time and it is quite difficult to obtain, so I advise you to start with yeast. Have you managed to get hold of natural leaven? Then use 100 grams of sourdough, per 500 grams of flour.

Dissolve the yeast in the warm water and let it sit for ten minutes. Mix the salt with the flour in a bowl and add the water. Mix well. Place the dough on your work surface and start kneading. The warmth of your hand and the time spent kneading by hand will improve the quality of your final dough.

Try to ‘knead’ and not ‘squeeze’. This will give you cramps in your hands, so you won’t last two minutes. Spread the dough over your work surface with the palm of your hand, turning and turning regularly. Over time, it will feel smoother, softer and more even in texture. Knead well for about three minutes. Again, with love!



Shape your dough into a ball, brush it with olive oil and return it to the bowl. Cover the bowl with a tea towel and let the ball rise for an hour. Meanwhile, preheat the oven to 250 degrees.

Sprinkle some rice or corn flour on your work surface. After an hour, remove the dough from the bowl and place on your work surface. Divide your ball into four parts and flatten the small balls. Brush them with some olive oil and sprinkle with some sea salt and some extra flour. For example, make incisions in the dough with a knife as shown in the picture. Stretch the dough slightly and place it on a piece of baking paper on the baking tray.

Bake the bread for about 15-20 minutes until done and golden brown.

You can go in many directions with the Fougasse. For example, mix some fresh thyme or finely chopped rosemary through the dough. Make the Fougasse bigger, smaller, longer or narrower. Treat your dough with love and your guests will taste that love again in your Fougasse!

Put love in your food, be loved and enjoy your meal!


Source: Culy by
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