The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
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Units: US | Metric
- 1In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
- 2Add in the water and olive oil, oregano and chopped sundried tomatoes.
- 3Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough.
- 4Rest on the table and cover with a plastic wrap for about 30 minutes.
- 5Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked.
- 6Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
- 7Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes.
- 8Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes.
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Nutritional Facts for Fougasse (French Breadsticks)
Serving Size: 1 (178 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 459.8
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 899.2 mg
- Total Carbohydrate 81.3 g
- Dietary Fiber 3.9 g
- Sugars 3.4 g
- Protein 11.9 g