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Cyril Hitz’s French Fougasse Bread

2018-03-31
  • This Recipe
  • Chef: Cyril Hitz
  • Cuisine: French Cuisine
  • Course: Bread, Main Dish
  • Difficulty: Easy
  • Category: Course
  • Yield: 2 Fougasses
  • Preparation Time: 30 Minutes
  • Cooking Time: 15 Minutes
  • Readiness Time: 2 H 20 Min
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday March 31, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate ! 


Cyril Hitz’s French Fougasse Bread

About this recipe

Fougasse is a traditional southern France bread.

So beautiful, his shape makes an impression on my guests, and so tasty !

The kind of bread that makes you travel to Provence and Saint-Tropez. Every time I bake it, it smells Provence in the kitchen, and I start dreaming about vacations in beautiful Southern France

Cyril Hitz’s French Fougasse Bread


This bread is particularly excellent when served as an appetizer, used to dip in tapenades and tomato garlic spreads

Cyril Hitz’s French Fougasse BreadBetween you and me, this bread is soooo tasty that I eat it just with butter, and it’s enough to make me happy !

Note that this bread cannot be stored until the next day. But if this was a problem, let me tell you : Fougasse is so good that I never saw a fougasse survive more than a couple hours after baking them at my home….

Cyril Hitz’s French Fougasse Bread


Origin of the recipe

Fougasse dates back to Roman times where the term Panis Focacius was used to describe a flat bread baked in the coals of wood-fired oven.

Bakers used to bake fougasse first as their test batch in order to assess the oven readiness for the remainder of their breads.

Some believe it to even be the precursor of our today’s pizzas.

The typical shape represents an ear of wheat, but other shapes are popular in Provence bakeries.

Cyril Hitz’s French Fougasse Bread

Cyril Hitz’s French Fougasse Bread

Source of the recipe

A recipe that I found in the Magazine ”Pastry and Baking”
Cyril Hitz’s French Fougasse BreadThe recipe is in the Magazine Volume #7, Issue #5 (2013), on Page 60.

The Chef here is Cyril Hitz, a well known Baker in USA from Rhode Island, author of a series of bread books.

Modifications to the original recipe

I modified only a few things...
  • I divided the quantities in half
  • Cyril Hitz adds some Malt (8 grams) that I didn’t use because I didn’t have any !
  • I increased the quantities of

    Rosemary

    and

    Yeast

  • I sprinkle some

    Parmesan Cheese

    (instead of sea salt) because I love that salty cheese taste…

Ingredients

Cyril Hitz’s French Fougasse Bread

For 2 fougasse breads

 

 The Poolish Starter

1 Cup Flour (150 grams). Bread Flour

⅔ Cup Water (150 grams)

1 teaspoon Yeast (2 grams)

 The Bread

3 Cups Flour (450 grams)

1 Cup Water (220 grams)

1 teaspoon Yeast (3 grams)

2 teaspoons Salt (12 grams)

1 Cup Black Olives (150 grams)

0.1 Oz Rosemary (3 grams)

 Toppings

A small quantity of Olive Oil

A small quantity of Parmesan Cheese

For 1 fougasse

 

 The Poolish Starter

½ Cup Flour (75 grams). Bread Flour

⅓ Cup Water (75 grams)

½ teaspoon Yeast (1 gram)

 The Bread

1 ½ Cup Flour (225 grams)

½ Cup Water (110 grams)

½ teaspoon Yeast (1.5 grams)

1 teaspoon Salt (6 grams)

½ Cup Black Olives (75 grams)

0.05 Oz Rosemary (1.5 grams)

 Toppings

A small quantity of Olive Oil

A small quantity of Parmesan Cheese

Steps


The Poolish starter

We start with the Poolish, or bread starter.

One important note is to avoid tap water : the chemicals in tap water can “kill” the poolish.

I use filtered water from my fridge dispenser, but you may use bottle purified water or better, a pure water like “Evian” or “Volvic”, brands that I can find at my local “Ralph’s” supermarkets in the States.

Cyril Hitz’s French Fougasse Bread

1. For the

Flour

, take a Bread Flour

2. Mix together the

Flour

(1 Cup or 150 g), the

Water

(⅔ Cup or 150 g) and the

Yeast

(1 teaspoon or 2 g)

3. You may use simply a spatula or like me, use a bread machine

4. Cover with plastic wrap

5. Make a small cut to let the air go through so to let the dough breathe

6.  Allow to ferment at room temperature

overnight

Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

Next day, you will notice the poolish has hundreds of bubbles !

Cyril Hitz’s French Fougasse Bread

The Bread

7. Add to the poolish the

Water

(1 Cup or 220 g) then the

Yeast

(1 teaspoon or 3 g)

8. Add the

Flour

(3 Cups or 450 g)

9. Add in the

Salt

(2 teaspoons or 12 g)

10. Add the

Black Olives

(1 Cup or 150 g), halved and chopped

11. Then finally add the

Rosemary

(0.1 Oz or 3 g), chopped fresh
Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

Kneading

Knead with a bread machine or with a stand mixer (like a Kitchen Aid appliance), using the hook (or manually)

Cyril Hitz’s French Fougasse Bread
12. Knead until you get a nice elastic dough
Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

Le pointage

13. Place dough in an oiled container and let ferment for about

2 hours

, covered with plastic wrap

Cyril Hitz’s French Fougasse Bread
14. Divide dough in two and start shaping into rectangles

Cyril Hitz’s French Fougasse Bread

2ème pointage

15.  Cover with a wet towel and let it proof for about

30 minutes



Cyril Hitz’s French Fougasse Bread

Abaisse

16. Roll them flat with a rolling pin

17. You should obtain 2 rectangles, of dimensions 7.87" (or 7 7/8" or 20 cm) by 14.17" (or 14 11⁄64" or 36 cm)

18. Cover with plastic wrap to prevent a crust to form

19. Transfer onto a silicone mat sprinkled with corn meal

20.  Let the doughs rest for about

10 minutes

Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

Les incisions

21. Using a scraper, cut incisions on the top

Cyril Hitz’s French Fougasse Bread
22. Then cut incisions on the left side, on a 45 degrees angle

Cyril Hitz’s French Fougasse Bread
23. Same on the right side

Cyril Hitz’s French Fougasse Bread
24. Gently pull the fougasse dough along all corners, this opens the incisions

Cyril Hitz’s French Fougasse Bread
25. Place on a silicone mat

26. Pull the corners
Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

27. Brush with

Olive Oil



28. Sprinkle some

Parmesan Cheese

(Cyril uses sea salt but I prefer this cheese instead)
Cyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse BreadCyril Hitz’s French Fougasse Bread

Baking time

29.  Bake in preheated oven at 440 °F / 225 °C for about

15/20 minutes



Cyril Hitz’s French Fougasse Bread
Cyril Hitz’s French Fougasse Bread

Result

Smells so good in the house, between the olives, parmesan, rosemary, olive oil…

And so beautiful

Cyril Hitz’s French Fougasse Bread


You will love it, try it !!

Cyril Hitz’s French Fougasse Bread

The result and the pix



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Cooking with the same ingredients ?

What else to cook with Parmesan cheese

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Crème de coco

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Celery

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5 spice powder

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Almond extract

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Almond paste

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Almonds

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Basil

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Beef

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Beef stock

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Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Carrots

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Chipotle

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Coconut

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Coconut bavarian cream

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Cognac

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Coriander powder

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Crème fraiche

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Espelette pepper

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Fennel

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Fenugreek

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Fermented milk

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Fish

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Fish stock

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Fish stock

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Gianduja

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Grand marnier ice cream

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Ham

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Hazelnuts

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Hoisin sauce

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Icing fondant

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Inverted sugar

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Ketchup

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Ladyfingers

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Lamb

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Lard

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Laurel (bay) leaves

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Leeks

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Lobster

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Madeira

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Malibu spirit

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Mango

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Masa

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Milk chocolate

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Milk powder

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Mint

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Mushrooms

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Nutmeg

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Olives

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Orange juice

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Orange zests

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Palm sugar

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Parmesan cheese

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Passion fruit

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Pastis

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Pastry dough

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Pearl sugar

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Peppers

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Pineapple

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Pistachio paste

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Pistachios

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raspberries

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Red wine

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

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Rye flour

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Sablée Dough

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Saffron

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Salmon

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Sausage

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Sesame oil

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Sesame seeds

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Shallots

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Spinach leaves

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Strawberries

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Strawberry jam

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Sweet Tart Dough

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Syrup

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Tomato paste

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Tomatoes

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Tonka bean

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Tuna fish

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Turmeric

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Vanilla sugar

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Vegetable shortening (crisco)

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Whiskey

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White wine

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Whole flour

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Worcestershire sauce

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Yoghurt

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1 Cup Flour (150 g)

⅔ Cup Water (150 g)

1 teaspoon Yeast (2 g)

3 Cups Flour (450 g)

1 Cup Water (220 g)

1 teaspoon Yeast (3 g)

2 teaspoons Salt (12 g)

1 Cup Black Olives (150 g)

0.1 Oz Rosemary (3 g)

A small quantity of Olive Oil

A small quantity of Parmesan Cheese