{"id":158742,"date":"2026-03-01T06:00:00","date_gmt":"2026-03-01T11:00:00","guid":{"rendered":"https:\/\/sallysbakingaddiction.com\/?p=158742"},"modified":"2026-02-25T09:56:00","modified_gmt":"2026-02-25T14:56:00","slug":"fougasse","status":"publish","type":"post","link":"https:\/\/sallysbakingaddiction.com\/fougasse\/","title":{"rendered":"Homemade Fougasse (French-Style Flatbread)"},"content":{"rendered":"\n<p><em><strong>Fougasse<\/strong> is a French flatbread from Provence shaped and cut to look like a leaf or an ear of wheat. Like the French cousin of Italian <a href=\"https:\/\/sallysbakingaddiction.com\/garlic-rosemary-herb-focaccia\">focaccia<\/a>, this &#8220;hearth bread&#8221; features a chewy, crusty texture and rustic savory flavor. This recipe requires making a preferment a day ahead of time (takes less than 5 minutes!), which is key for developing flavor and structure.<\/em> <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159635\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"Fougasse is a beautiful French-Style Flatbread, and it's made with a super simple preferment for incredible flavor and structure. Crispy edges, chewy interior, and perfect for dipping in olive oil! Recipe tutorial on sallysbakingaddiction.com\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse.jpg\" alt=\"fougasse.\" class=\"wp-image-159635\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Like the French cousin of focaccia, fougasse is a rustic, olive oil\u2013kissed flatbread meant for sharing, tearing, and dipping. Traditionally shaped and slashed to resemble a leaf or stalk of wheat, those signature cuts create extra crispy surface area as it bakes.<\/p>\n\n\n\n<p>While we aren\u2019t using the exact method you\u2019d learn in a bread class in France, this streamlined version delivers consistent, bakery-worthy results in your home kitchen. It\u2019s also a wonderful introduction to preferment breads\u2014an impressive <a href=\"https:\/\/sallysbakingaddiction.com\/home-baking-projects\/\">home baking project<\/a> that you\u2019ll feel proud to pull from the oven.<\/p>\n\n\n\n<p>Turn on your favorite French caf\u00e9 playlist, get out the olive oil, and let\u2019s bake!<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>One reader, Yvonne, commented:<\/strong> &#8220;<em>Intimidating, but honestly super simple and a definite crowd pleaser. I always check this website first for recipes; the explanations are so clear and I love how much I learn! This fougasse was easily the most attractive bread I&#8217;ve personally baked and definitely on the simple side, despite the number of steps. Thanks for this and all the other great recipes!<\/em> \u2605\u2605\u2605\u2605\u2605&#8221;<\/p>\n\n\n\n<p><strong>Another reader, Ann, commented:<\/strong> &#8220;<em>This is a delicious recipe! I&#8217;ve been curious about fougasse and was so glad that I could try it at home! I have a solid sourdough starter, so I used it in place of the biga. This is full of flavor, and I love the whole wheat in it adding texture and nuttiness!<\/em> \u2605\u2605\u2605\u2605\u2605&#8221;<\/p>\n\n\n\n<p><strong>Another reader, Heather, commented:<\/strong> &#8220;<em>The bread was delicious! I love trying something new and challenging. Even though this recipe takes some time, much of it is hands off and it&#8217;s well worth it. Perfect for a nice dinner! The directions were easy to follow and all the pictures were super helpful!<\/em> \u2605\u2605\u2605\u2605\u2605&#8221;<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">What Is Fougasse?<\/h2>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Fougasse is a crusty French flatbread from Provence with a deeply savory flavor and beautifully contrasted texture. Think of it as somewhere between rustic bread crust and a thin focaccia. Here\u2019s what makes it so special:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Savory and aromatic: <\/strong>Olive oil richness with notes from herbs like rosemary or thyme.<\/li>\n\n\n\n<li><strong>Crispy exterior:<\/strong> Thanks to its thin shaping and decorative slashes.<\/li>\n\n\n\n<li><strong>Chewy interior: <\/strong>Especially when made with bread flour and a preferment.<\/li>\n\n\n\n<li><strong>Add-ins are welcome: <\/strong>Fougasse is often studded with black olives, sun-dried tomatoes, and\/or cheese (like Gruy\u00e8re or Parmesan). But even in its simplest form\u2014olive oil, salt, and herbs\u2014it\u2019s deeply satisfying.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159633\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"Fougasse is a beautiful French-Style Flatbread, and it's made with a super simple preferment for incredible flavor and structure. Crispy edges, chewy interior, and perfect for dipping in olive oil! Recipe tutorial on sallysbakingaddiction.com\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-2.jpg\" alt=\"3 shaped fougasse French flatbreads with rosemary.\" class=\"wp-image-159633\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-2.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-2-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-2-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-2-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div id=\"callout-text-box\" class=\"callout-text-box\">\n\t<div class=\"wrap\"><div class=\"text-callout-group\"><h2 class=\"text-callout-title\"> How We Tested This Recipe<\/h2><div class=\"text-callout-content\"><p>This fougasse went through multiple rounds of testing to get the flavor, texture, and structure just right.<\/p>\n<p>My team and I experimented with:<\/p>\n<ul>\n<li>Different yeast amounts<\/li>\n<li>Warm vs. room-temperature water<\/li>\n<li>Various ratios of bread flour to whole wheat flour<\/li>\n<li>Baking at both 425\u00b0F and 450\u00b0F<\/li>\n<li>Adjusting the olive oil for tenderness &amp; flavor<\/li>\n<\/ul>\n<p>Some versions turned out too dense. One was far too dry and wouldn\u2019t even come together. Others were softer but lacked structure. The final version (below) strikes the balance we were looking for: crisp edges, a chewy interior, and enough olive oil to keep the crumb tender without losing that rustic character.<\/p>\n<p>Though long and sometimes frustrating, the testing process confirmed something important: small adjustments in hydration, whole wheat percentage, and yeast make a big difference in a hearth-style bread like this.<\/p>\n<\/div><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>What most fougasse recipes have in common:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bread flour (often with some whole wheat)<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>Decorative slashes before baking<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Where they vary:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Some use a preferment (like a biga or poolish), others don\u2019t. We found the flavor improved greatly with this simple step.<\/li>\n\n\n\n<li>Some rely on stretch-and-folds instead of kneading\u2014this is the method we prefer.<\/li>\n\n\n\n<li>Some bake on a stone for extra crispness. We use a preheated baking sheet, and both work well.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159646\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/ingredients-whole-wheat-flour-bread-flour-olive-oil-herbs-salt-yeast.jpg\" alt=\"ingredients on wooden backdrop including water, flour, olive oil, salt, yeast, and rosemary.\" class=\"wp-image-159646\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/ingredients-whole-wheat-flour-bread-flour-olive-oil-herbs-salt-yeast.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/ingredients-whole-wheat-flour-bread-flour-olive-oil-herbs-salt-yeast-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/ingredients-whole-wheat-flour-bread-flour-olive-oil-herbs-salt-yeast-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/ingredients-whole-wheat-flour-bread-flour-olive-oil-herbs-salt-yeast-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients You Need for Fougasse<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Bread Flour:&nbsp;<\/strong>While you can use all-purpose flour in this recipe, I strongly recommend using <a href=\"https:\/\/amzn.to\/3PkKuxS\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">bread flour<\/a>. Just like when we make <a href=\"https:\/\/sallysbakingaddiction.com\/easy-olive-bread\/\">olive bread<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/crusty-no-knead-pizza-bread\/\">pizza bread<\/a>, and <a href=\"https:\/\/sallysbakingaddiction.com\/asiago-bread\/\">asiago-crusted skillet bread<\/a>, bread flour produces a stronger, chewier crumb.<\/li>\n\n\n\n<li><strong>Whole Wheat Flour:<\/strong> Adds depth and subtle nuttiness for a hearty flavor.<\/li>\n\n\n\n<li><strong>Instant or Active-Dry Yeast:<\/strong> You can use either. Take note that you will not use an entire standard packet of yeast.<\/li>\n\n\n\n<li><strong>Salt: <\/strong>You just can\u2019t make good bread without salt\u2014it&#8217;s essential for flavor. Use regular table salt today.<\/li>\n\n\n\n<li><strong>Water: <\/strong>Some yeasted bread recipes, like my <a href=\"https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/\">soft dinner rolls<\/a>, call for warm liquid because it helps the yeast work faster. On the other end of the spectrum, bread recipes with a long rest time, like this <a href=\"https:\/\/sallysbakingaddiction.com\/no-knead-homemade-honey-oat-bread\/\" rel=\"\">no-knead honey oat bread<\/a>, call for cool or room-temperature water. The cooler the water, the longer the dough takes to rise and, usually, the better the bread&#8217;s flavor. (This is important because there are so few ingredients to add substantial flavor!) <\/li>\n\n\n\n<li><strong>Olive Oil: <\/strong>A little goes in the dough, and then you&#8217;ll need more for greasing and for brushing before baking. And for dipping!<\/li>\n<\/ol>\n\n\n\n<p><strong>Plus, an invisible ingredient: time. <\/strong>The preferment, a couple strategic rests, and proper proofing after shaping all work together to develop flavor.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Overview: How to Make Fougasse<\/h2>\n\n\n\n<p>It may seem like a long process, but keep in mind that most of the time is hands-off, while the dough rests. You also have flexibility with the timing, so you can work it into your day!<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Day 1: Make the preferment.<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix together the biga\/preferment. We&#8217;re using the same preferment as <a href=\"https:\/\/sallysbakingaddiction.com\/ciabatta-bread-recipe\/\" type=\"post\" id=\"141885\">ciabatta bread<\/a>. Cover and let sit at room temperature for 12\u201324 hours. It will about double in size and be very bubbly.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159645\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge.jpg\" alt=\"spatula mixing dough.\" class=\"wp-image-159645\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>This is after 24 hours:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"899\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159637\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day.jpg\" alt=\"preferment in bowl.\" class=\"wp-image-159637\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day-500x375.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day-600x450.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Day 2: Make the bread.<\/strong><\/p>\n\n\n\n<p>In a large bowl, whisk the flours, yeast, and salt. Add the preferment, water, and olive oil. Stir by hand, or use a stand mixer fitted with a dough hook attachment, until a shaggy dough forms.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Turn onto a lightly floured surface and knead 3\u20135 minutes, until smooth. The dough should be slightly sticky but workable.<\/p>\n\n\n\n<p>Place in an oiled bowl, cover, and let rest for 45 minutes. It&#8217;s fine if it rests a little longer.<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"898\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159638\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-with-dough-ingredients.jpg\" alt=\"preferment and other ingredients in bowl and another image showing finished dough.\" class=\"wp-image-159638\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-with-dough-ingredients.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-with-dough-ingredients-500x374.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-with-dough-ingredients-600x449.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Now we\u2019ll build a little extra structure with one quick stretch-and-fold.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How to Stretch &amp; Fold Sticky Dough<\/h2>\n\n\n\n<p>After the dough rests for 45 minutes, lightly grease your fingers or a silicone spatula with a bit of olive oil. Using your greased hand or spatula, lift up one side of the dough and gently stretch it up and pull it toward the opposite side of the bowl, folding it down over the dough. I like to visualize a clock on top of the dough for this. You&#8217;ll be folding it at the 12 o&#8217;clock mark and pulling it down over the 6 o&#8217;clock mark. Then, turn the bowl 90 degrees and repeat. Do this until you&#8217;ve gone around the bowl once, for a total of 4 folds:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"899\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159639\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2.jpg\" alt=\"spatula pulling dough over itself.\" class=\"wp-image-159639\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2-500x375.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2-600x450.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>The stretch-and-fold method is similar to <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">kneading dough<\/a> but much gentler and more precise; it&#8217;s designed to handle the dough&#8217;s stickiness without overworking it. You&#8217;re building structure and strength.<\/p>\n\n\n\n<p>A single round of stretching and folding is enough to strengthen the dough without overcomplicating the process. When you&#8217;re done, let the dough rest for at least 45 minutes and get ready to shape.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How to Shape Fougasse<\/h2>\n\n\n\n<p>Press the dough into a rounded triangle shape, about 12 inches long and 6 inches wide at the base. Cover and rest for 30 minutes to let the gluten relax.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159643\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough.jpg\" alt=\"hands stretching dough into rounded triangle shape.\" class=\"wp-image-159643\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Using a sharp knife or kitchen shears, cut one long slash down the center (leave 1 inch at each end). Add 3\u20134 diagonal slashes on each side. Gently stretch the openings to create 2-inch gaps.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"898\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159640\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4.jpg\" alt=\"cutting a wheat stalk-pattern into shaped dough.\" class=\"wp-image-159640\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4-500x374.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4-600x449.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Rest another 30 minutes while the oven preheats to 450\u00b0F (232\u00b0C). Place a baking stone or an inverted baking sheet in the oven so it preheats as well.<\/p>\n\n\n\n<p>Brush dough with olive oil, and sprinkle with <a href=\"https:\/\/amzn.to\/3LSD42U\" type=\"link\" id=\"https:\/\/amzn.to\/3LSD42U\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">flaky sea salt<\/a> and herbs, if desired. We typically use chopped fresh rosemary. Dried Herbes de Provence is delicious, too.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"898\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159641\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\"  data-pin-nopin=\"nopin\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3.jpg\" alt=\"brushing olive oil on and herbs added to shaped dough.\" class=\"wp-image-159641\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3-500x374.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3-600x449.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Slide the parchment (with the dough) onto the preheated baking sheet. Bake about 20 minutes, until deeply golden and hollow-sounding when tapped. Cool slightly, then serve warm!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159634\"  data-pin-title=\"Homemade Fougasse\"  data-pin-description=\"Fougasse is a beautiful French-Style Flatbread, and it's made with a super simple preferment for incredible flavor and structure. Crispy edges, chewy interior, and perfect for dipping in olive oil! Recipe tutorial on sallysbakingaddiction.com\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse.jpg\" alt=\"fougasse flatbread.\" class=\"wp-image-159634\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/homemade-fougasse-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Quick Lesson: Why Use a Preferment?<\/h2>\n\n\n\n<p>Preferment, sponge, biga, poolish, levain\u2026 what\u2019s the difference? All preferments ferment a portion of the flour, water, and yeast ahead of time to improve flavor, structure, and shelf life. It\u2019s a small step that makes a big difference.<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Here\u2019s a quick breakdown:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sponge: <\/strong>A flexible, yeast-based preferment often made a few hours (or overnight) before mixing the final dough.<\/li>\n\n\n\n<li><strong>Biga (what we use here): <\/strong>A stiffer sponge (about 50\u201360% hydration). It creates deeper flavor and a stronger, chewier structure. It&#8217;s perfect for breads like ciabatta and today&#8217;s fougasse.<\/li>\n\n\n\n<li><strong>Poolish: <\/strong>Equal parts flour and water (100% hydration). Thinner and more batter-like, producing a lighter, more open crumb.<\/li>\n\n\n\n<li><strong>Levain (from a sourdough starter): <\/strong>Naturally fermented (from wild yeast), giving sourdough bread its signature tang and chew.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<p>For this fougasse, the biga gives us complexity and structure without making the process complicated. A little planning ahead, and your bread tastes like it came from a bakery!<\/p>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1771431888277\"><strong class=\"schema-faq-question\"><\/strong><strong>Can I Use Sourdough Starter in This Recipe?<\/strong> <p class=\"schema-faq-answer\">We haven&#8217;t tested this recipe with a sourdough starter, so are unsure of the results. The hydration percentage of your sourdough starter may be different than the biga, so your results may vary. If you&#8217;d like to try it, replace the biga with 1 cup, or 240g, of sourdough starter. Let us know how it goes!<\/p> <\/div> <\/div>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/sallysbakingaddiction.com\/fougasse\/print\/158743\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-158743-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-158743\" data-tr-id=\"158743\" class=\"tasty-recipes tasty-recipes-158743 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.background-color\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: 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512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"265\" height=\"265\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-265x265.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-159635\" alt=\"fougasse.\" data-pin-nopin=\"nopin\" data-pin-description=\"Fougasse is a beautiful French-Style Flatbread, and it&#039;s made with a super simple preferment for incredible flavor and structure. Crispy edges, chewy interior, and perfect for dipping in olive oil! Recipe tutorial on sallysbakingaddiction.com\" data-pin-title=\"Homemade Fougasse\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/fougasse\/?tp_image_id=159635\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-265x265.jpg 265w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-600x600.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-225x225.jpg 225w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-header-content clearfix\">\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Homemade Fougasse<\/h2>\n\t\t\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t<div class=\"tasty-recipes-rating-outer\">\n\t\t\t\t\t<div class=\"tasty-recipes-rating-inner\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-stars\"><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"4.8\"\t>\t\t<span class=\"tasty-recipes-rating\" data-tr-checked=\"1\">\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"80\">\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"9 9 46 42\" width=\"18\" height=\"17\"><defs><linearGradient id=\"tasty-recipes-clip-10\"><stop offset=\"10%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-20\"><stop offset=\"20%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-30\"><stop offset=\"30%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-40\"><stop offset=\"40%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-50\"><stop offset=\"50%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-60\"><stop offset=\"60%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-70\"><stop offset=\"70%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-80\"><stop offset=\"80%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><linearGradient id=\"tasty-recipes-clip-90\"><stop offset=\"90%\" stop-color=\"currentColor\" \/><stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\" \/><\/linearGradient><\/defs><path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"100\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"100\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"100\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"100\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-label\"><span style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><span class=\"average\">4.8<\/span> from <span class=\"count\">97<\/span> reviews<\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <a data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\">Sally McKenney<\/a><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">45 minutes (hands-on)<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">12 hours (includes preferment)<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-cutlery\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\">one 12-inch loaf<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Baking, Bread, Dinner<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"method\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-squares\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMethod:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Baking<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">French<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/sallysbakingaddiction.com\/fougasse\/print\/158743\/\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><em>This homemade fougasse is a rustic French flatbread with crisp, golden edges and a chewy interior. Made with a very easy biga-style preferment for enhanced flavor and structure, this hearth-style bread is brushed with olive oil and baked at high heat to create its signature crackly crust. Shaped and slashed to resemble a leaf or stalk of wheat, fougasse is as beautiful as it is delicious! This extensively tested version uses bread flour for chew, a touch of whole wheat flour for depth, and olive oil for tenderness. Serve with olive oil and balsamic vinegar, alongside soup or salad, or as part of a cheese board.<\/em><\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h4>Biga\/Preferment<\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b7bc\" id=\"ingredient_checkbox_69b773901b7bc\" aria-label=\"1 cup (130g) bread flour (I use this),\u00a0spooned &amp; leveled\"><label for=\"ingredient_checkbox_69b773901b7bc\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"130\" data-unit=\"g\">130g<\/span>) <strong>bread flour <\/strong>(<a href=\"https:\/\/amzn.to\/3PkKuxS\" target=\"_blank\" rel=\"nofollow noopener\">I use this<\/a>),\u00a0<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\" rel=\"\">spooned &amp; leveled<\/a><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b7e1\" id=\"ingredient_checkbox_69b773901b7e1\" aria-label=\"1\/8 teaspoon instant or active-dry yeast\"><label for=\"ingredient_checkbox_69b773901b7e1\"><\/label><\/span><span data-amount=\"0.125\" data-unit=\"teaspoon\">1\/8 teaspoon<\/span><strong> instant or active-dry yeast<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b7ef\" id=\"ingredient_checkbox_69b773901b7ef\" aria-label=\"1\/2 cup (120g\/ml) room-temperature water (about 70\u00b0F (21\u00b0C))\"><label for=\"ingredient_checkbox_69b773901b7ef\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"120\" data-unit=\"g\">120g<\/span>\/ml) <strong>room-temperature water<\/strong> (about 70\u00b0F (21\u00b0C))<\/li>\n<\/ul>\n<h4>For the Fougasse<\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b7ff\" id=\"ingredient_checkbox_69b773901b7ff\" aria-label=\"1 and 1\/2 cups (195g) bread flour\u00a0(spooned &amp; leveled), plus more as needed\"><label for=\"ingredient_checkbox_69b773901b7ff\"><\/label><\/span><span data-amount=\"1\">1<\/span> and 1\/2 cups (<span data-amount=\"195\" data-unit=\"g\">195g<\/span>) <strong>bread flour<\/strong>\u00a0(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>), plus more as needed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b81d\" id=\"ingredient_checkbox_69b773901b81d\" aria-label=\"1\/2 cup (65g) whole wheat flour (spooned &amp; leveled)\"><label for=\"ingredient_checkbox_69b773901b81d\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"65\" data-unit=\"g\">65g<\/span>) <strong>whole wheat flour <\/strong>(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b833\" id=\"ingredient_checkbox_69b773901b833\" aria-label=\"3\/4 teaspoon instant or active-dry yeast\"><label for=\"ingredient_checkbox_69b773901b833\"><\/label><\/span><span data-amount=\"0.75\" data-unit=\"teaspoon\">3\/4 teaspoon<\/span> <strong>instant or active-dry yeast<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b83e\" id=\"ingredient_checkbox_69b773901b83e\" aria-label=\"1 teaspoon table salt\"><label for=\"ingredient_checkbox_69b773901b83e\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>table<\/strong> <strong>salt<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b849\" id=\"ingredient_checkbox_69b773901b849\" aria-label=\"1\/2 cup (120g\/ml) room-temperature water\u00a0\"><label for=\"ingredient_checkbox_69b773901b849\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"120\" data-unit=\"g\">120g<\/span>\/ml)<strong> room-temperature water\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b856\" id=\"ingredient_checkbox_69b773901b856\" aria-label=\"2 Tablespoons (28g) extra-virgin olive oil, plus more as needed\"><label for=\"ingredient_checkbox_69b773901b856\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tablespoon\">2 Tablespoons<\/span> (<span data-amount=\"28\" data-unit=\"g\">28g<\/span>)<strong> extra-virgin<\/strong> <strong>olive oil<\/strong>, plus more as needed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69b773901b862\" id=\"ingredient_checkbox_69b773901b862\" aria-label=\"optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or Herbes de Provence\"><label for=\"ingredient_checkbox_69b773901b862\"><\/label><\/span><strong>optional, for topping:<\/strong> <a href=\"https:\/\/amzn.to\/3LSD42U\" target=\"_blank\" rel=\"nofollow noopener\">flaky sea salt<\/a> and herbs, such as rosemary, thyme, or Herbes de Provence<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69b773901c022_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69b773901c022_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><!-- wp:paragraph --><\/p>\n<ol>\n<li id=\"instruction-step-1\"><strong>Day 1: Make the Biga\/Preferment:<\/strong> In a medium bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8\u201324 hours.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159645 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge.jpg\" alt=\"spatula mixing dough.\" width=\"1200\" height=\"1600\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/mixing-dough-sponge-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><br \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159637 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day.jpg\" alt=\"preferment in bowl.\" width=\"1200\" height=\"899\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day-500x375.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/preferment-after-1-day-600x450.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-2\"><strong>Day 2: Make the Dough:<\/strong> In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, whole wheat flour, yeast, and salt. Add the biga, water, and olive oil. Mix until a shaggy dough forms. If you do not have a stand mixer, mix the dough together by hand with a silicone spatula.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159653 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/biga-preferment-dough-ingredients.jpg\" alt=\"preferment and other ingredients in bowl.\" width=\"1200\" height=\"1600\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/biga-preferment-dough-ingredients.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/biga-preferment-dough-ingredients-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/biga-preferment-dough-ingredients-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/biga-preferment-dough-ingredients-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-3\">If using a stand mixer, knead with the dough hook on medium-low speed for 3\u20135 minutes, until the dough is smooth and slightly tacky. If mixing by hand, turn the dough out (all the shaggy bits!) onto a lightly floured surface and knead for 3\u20135 minutes, until smooth. The dough should be sticky but workable. If it\u2019s very sticky, lightly flour your hands or the dough as needed. Avoid adding too much extra flour; the dough should remain slightly tacky.<\/li>\n<li id=\"instruction-step-4\">Drizzle or brush a little olive oil around the inside of the mixing bowl you were using. Place the ball of dough in the bowl, turning it to coat all sides of the dough in the oil.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159654 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/dough-finished.jpg\" alt=\"dough in bowl.\" width=\"1200\" height=\"1600\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/dough-finished.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/dough-finished-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/dough-finished-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/dough-finished-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-5\"><strong>1st Dough Rest:<\/strong> Cover tightly and let the dough rest for 45 minutes, and up to 2 hours. (See make-ahead instructions if you want to extend this time.)<\/li>\n<li id=\"instruction-step-6\"><strong>Stretch and Fold (1 Round):<\/strong> Visualize a clock on top of your dough. You&#8217;ll be folding it at the 12 o&#8217;clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o&#8217;clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o&#8217;clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you&#8217;ve gone around the bowl once, for a total of 4 folds. Flip the dough over so it&#8217;s seam side down.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159639 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2.jpg\" alt=\"spatula pulling dough over itself.\" width=\"1200\" height=\"899\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2-500x375.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/stretch-fold-fougasse-dough-2-600x450.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-7\"><strong>2nd Dough Rest:<\/strong> Cover tightly and let the dough rest for 45 minutes, and up to 2 hours.<\/li>\n<li id=\"instruction-step-8\"><strong>Shape the Dough:<\/strong> Turn the dough out onto a piece of parchment paper and use your fingers to press it into a rounded triangle or egg shape, (roughly) 12 inches long by 6 inches wide at the base.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159643 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough.jpg\" alt=\"hands stretching dough into rounded triangle shape.\" width=\"1200\" height=\"1600\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-500x667.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-600x800.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-9\"><strong>3rd Dough Rest:<\/strong> Cover lightly and let rest for 30 minutes, and up to 2 hours.<\/li>\n<li id=\"instruction-step-10\"><strong>Cut the dough:<\/strong> Using a sharp knife, pizza wheel, or kitchen shears, cut the dough lengthwise down the center, stopping about 1 inch from each end. Then make 3 or 4 diagonal cuts on each side of the center cut. To create a leaf-like appearance, use your fingers to gently stretch out each cut until the holes are about 2 inches wide.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159640 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4.jpg\" alt=\"cutting a wheat stalk-pattern into shaped dough.\" width=\"1200\" height=\"898\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4-500x374.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-4-600x449.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><br \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159642 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-2.jpg\" alt=\"hands shaping fougasse dough.\" width=\"1200\" height=\"1800\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-2.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-2-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-2-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-2-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-11\"><strong>4th Rest:<\/strong> Cover lightly and let rest for 30 minutes, and up to 1 hour. Meanwhile, <strong>preheat the oven to 450\u00b0F (232\u00b0C)<\/strong>. If you have a baking stone, preheat it on the center rack. Otherwise, place a large flat baking sheet, or a rimmed baking sheet upside down, on the center rack to preheat.<\/li>\n<li id=\"instruction-step-12\">Brush the fougasse with olive oil, and sprinkle with herbs and\/or sea salt, if using. Carefully slide the fougasse, along with the parchment paper, onto the preheated baking stone or baking sheet.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-159641 size-full\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3.jpg\" alt=\"brushing olive oil on and herbs added to shaped dough.\" width=\"1200\" height=\"898\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"How to make homemade fougasse on sallysbakingaddiction.com\" data-pin-nopin=\"true\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3-500x374.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/shape-fougasse-dough-3-600x449.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-13\">Bake the fougasse until golden brown, about 20 minutes. If you give the top of the bread a tap, it should sound hollow.\u00a0For a more accurate test, the bread is done when an <a href=\"https:\/\/amzn.to\/4rcnDFb\" target=\"_blank\" rel=\"nofollow noopener\">instant-read thermometer<\/a> reads the internal temperature as 190\u2013200\u00b0F (88\u201393\u00b0C).<\/li>\n<li id=\"instruction-step-14\">If desired, brush the warm bread with more olive oil. Serve warm with dipping oil and balsamic vinegar, alongside soup or salad, or as part of a cheese board.\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-159636\" src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/brushing-fougasse-olive-oil.jpg\" alt=\"french flatbread being brushed with olive oil.\" width=\"1200\" height=\"1800\" data-pin-title=\"Homemade Fougasse\" data-pin-description=\"Fougasse is a beautiful French-Style Flatbread, and it's made with a super simple preferment for incredible flavor and structure. Crispy edges, chewy interior, and perfect for dipping in olive oil! Recipe tutorial on sallysbakingaddiction.com\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/brushing-fougasse-olive-oil.jpg 1200w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/brushing-fougasse-olive-oil-500x750.jpg 500w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/brushing-fougasse-olive-oil-600x900.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/brushing-fougasse-olive-oil-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<\/li>\n<li id=\"instruction-step-15\">Fougasse is best the day it\u2019s baked. Store leftovers covered at room temperature for up to 2 days. If desired, reheat in a 350\u00b0F (177\u00b0C) oven, uncovered, for 5\u20138 minutes to crisp back up.<\/li>\n<\/ol>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:list-item --><\/p>\n<p><!-- \/wp:list-item --><\/p>\n<p><!-- wp:list-item --><\/p>\n<p><!-- \/wp:list-item --><\/p>\n<p><!-- wp:list-item --><\/p>\n<p><!-- \/wp:list-item --><\/p>\n<p><!-- wp:list-item --><\/p>\n<p><!-- \/wp:list-item --><\/p>\n<p><!-- wp:list-item --><\/p>\n<p><!-- \/wp:list-item --><\/p>\n<p><!-- \/wp:list --><\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-158743\">\n\t\t\t<div class=\"adthrive-video-player in-post\" data-video-id=\"Bw1nw358\"><\/div>\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li><b>Make-Ahead Instructions: <\/b>There are a few ways to get ahead. First, the biga (step 1) can sit at room temperature for up to 24 hours before using. Second, after the first 45-minute dough rest in step 5 (before the stretch-and-fold), you can cover the bowl tightly and refrigerate the dough for up to 24 hours. When ready to continue, let the dough sit at room temperature for about 30\u201360 minutes before proceeding with the stretch-and-fold and shaping.<\/li>\n<li><strong>Freezing Instructions:<\/strong> The best way to freeze this is to freeze the baked bread. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw at room temperature and refresh in a 350\u00b0F (177\u00b0C) oven, uncovered, for 5\u20138 minutes to crisp it back up.<\/li>\n<li><strong>Special Tools <\/strong><em>(affiliate links):<\/em> <a href=\"https:\/\/amzn.to\/3BtYKLH\" target=\"_blank\" rel=\"nofollow noopener\">Kitchen Scale<\/a><em>\u00a0|<\/em> <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener\">Glass Mixing Bowls<\/a> | <a href=\"https:\/\/amzn.to\/3OMbx3g\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Stand Mixer<\/a> |\u00a0<a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Spatula<\/a> |\u00a0<a href=\"https:\/\/amzn.to\/3xzOrXO\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Baking Sheet<\/a> | <a href=\"https:\/\/amzn.to\/3gr3tZd\" target=\"_blank\" rel=\"nofollow noopener\">Pastry Brush<\/a> | <a href=\"https:\/\/amzn.to\/4rcnDFb\" target=\"_blank\" rel=\"nofollow noopener\">Instant-Read Thermometer<\/a> | <a href=\"http:\/\/amzn.to\/2gT7aW9\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Cooling Rack<\/a><\/li>\n<li><strong>Flour:<\/strong> For absolute best flavor and chewy texture, I strongly recommend using <a href=\"https:\/\/amzn.to\/3PkKuxS\" target=\"_blank\" rel=\"nofollow noopener\">bread flour<\/a>. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe; however, the dough may not be as strong, and may not hold shape as well.<\/li>\n<li><strong>Whole Wheat Flour:<\/strong> This small amount adds depth of flavor and subtle nuttiness without making the bread dense. You can replace it with additional bread flour if needed; the texture will be slightly lighter and less hearty. I don\u2019t recommend increasing the whole wheat flour beyond 1\/2 cup, as too much can make the fougasse dry and dense.<\/li>\n<li><strong>Yeast:<\/strong> You can use instant or active-dry yeast, but I highly recommend an instant (aka &#8220;rapid rise&#8221; or &#8220;quick rise&#8221;) yeast. If using active-dry yeast, there are no changes needed to the recipe. Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&amp;source=gmail&amp;ust=1572401296998000&amp;usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking with Yeast Guide<\/a>\u00a0for answers to common yeast FAQs.<\/li>\n<li><strong>Optional Add-Ins:<\/strong> In step 2, when you mix the preferment with the dough ingredients, you can add up to 3\/4 cup of chopped olives, sun-dried tomatoes, or shredded cheese. Avoid adding too much, which can weigh the bread down and affect shaping. You can also add 2 teaspoons chopped fresh herbs, or 1 teaspoon dried herbs.<\/li>\n<li><strong>Can I Use a Sourdough Starter for This Recipe?<\/strong> To rely only on a sourdough starter and not yeast, I recommend looking for a specific sourdough fougasse recipe. However, if you&#8217;d like to try it, replace the biga with 1 cup (240g) of sourdough starter. Depending on the hydration percentage of your starter, results may vary.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n<\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Fougasse is a French flatbread from Provence shaped and cut to look like a leaf or an ear of wheat. Like the French cousin of Italian focaccia, this &#8220;hearth bread&#8221; features a chewy, crusty texture and rustic savory flavor. This recipe requires making a preferment a day ahead of time (takes less than 5 minutes!), which is key for developing flavor and structure.<\/p>\n","protected":false},"author":1,"featured_media":159635,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"1","last_modified_date":"2026-02-25T09:56:00","footnotes":""},"categories":[483,155,730,438,719,728,851,572,660,343,720,50,726,151],"tags":[344,336,362,161],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Fougasse (French-Style Flatbread) - Sally&#039;s Baking<\/title>\n<meta name=\"description\" content=\"Here is a full tutorial for making homemade French fougasse! This flatbread has crispy edges and a chewy center that&#039;s perfect for dipping.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sallysbakingaddiction.com\/fougasse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fougasse (French-Style Flatbread) with Crispy Edges &amp; Chewy Center\" \/>\n<meta property=\"og:description\" content=\"Rustic French fougasse bread with crispy edges and a chewy center. Made with a super easy biga preferment for incredible flavor and structure! This bread is perfect for dipping.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sallysbakingaddiction.com\/fougasse\/\" \/>\n<meta property=\"og:site_name\" content=\"Sally&#039;s Baking\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-01T11:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse-french-style-flatbread-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sally McKenney\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sally McKenney\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/\"},\"author\":{\"name\":\"Sally McKenney\",\"@id\":\"https:\/\/sallysbakingaddiction.com\/#\/schema\/person\/3744271f85efc7e271411c4968f1c4ba\"},\"headline\":\"Homemade Fougasse (French-Style Flatbread)\",\"datePublished\":\"2026-03-01T11:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/\"},\"wordCount\":1487,\"commentCount\":141,\"publisher\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse.jpg\",\"keywords\":[\"bread flour\",\"olive oil\",\"rosemary\",\"yeast\"],\"articleSection\":[\"Appetizers &amp; Snacks\",\"Bread\",\"Dairy Free\",\"Dinner &amp; Sides\",\"Egg Free Baking\",\"Intermediate\",\"Nut Free\",\"Sally's Baking Challenge\",\"Sally's Baking Traditions\",\"Savory\",\"Special Diet\",\"Vegan\",\"Videos\",\"Yeast Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/sallysbakingaddiction.com\/fougasse\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/\",\"url\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/\",\"name\":\"Homemade Fougasse (French-Style Flatbread) - Sally&#039;s Baking\",\"isPartOf\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/sallysbakingaddiction.com\/fougasse\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2026\/02\/fougasse.jpg\",\"datePublished\":\"2026-03-01T11:00:00+00:00\",\"description\":\"Here is a full tutorial for making homemade French fougasse! 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