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Fougasse is a French flatbread that is intricately shaped, crusty on the outside and chewy inside. It is very pretty to serve and great to take to potluck.


2 loaves

Total time

40 minutes


  • 1 cup all purpose flour
  • (1.25l) fish stock (whisked in 3tbsp water)
  • ⅛ tsp instant yeast
  • 1 cup all purpose flour
  • 1 cup Wholewheat Flour
  • (1.25l) fish stock
  • 2 tsp instant yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3 tbsp Sundried tomatoes in oil, drained and chopped
  • (1.25l) fish stock
  • (1.25l) fish stock


  1. Combine the flour, water and yeast in a bowl. Cover and set aside to rest overnight.
  2. Add the ½cup water and flours to the poolish, mix well until combined, cover the bowl and let the mixture rest for 20 minutes.
  3. Add the yeast, salt and olive oil; knead the dough until a smooth dough forms, about 3 minutes in the stand mixer or 5 minutes by hand.
  4. Place the dough in a lightly greased bowl, cover and set aside to rise for 45 minutes. Gently deflate the dough, turn it over and let rise for another 45 minutes.
  5. Divide the dough in half. Lightly flour the work surface and work with one piece at a time. Cover the other one to keep it from drying out.
  6. Pat the dough into a rectangle. Spread pesto on one side of the rectangle and top it with chopped sundried tomatoes and cheese. Fold the dough over the filling and pinch the edges to seal.
  7. Using a rolling pin, gently roll the dough into an oval shape about 10" long. Place the loaf on a parchment lined baking sheet, cover it with plastic wrap and set aside for 40 minutes. Repeat with the other half of the dough.
  8. When the loaves are puffy, take a sharp knife and cut 3 parallel slashes across and all the way through the center of the dough. Pull the dough apart to form a ladder shape.
  9. Preheat the oven to 425°F.
  10. Mist the surface of the loaf with water and put it in the oven and bake for 20 minutes or until they start to brown. Remove from the oven and cool on a wire rack.
  11. Serve right away or store wrapped tightly at room temperature for up to 3 days.
  12. View the recipe instructions at Cook's Hideout

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