Herb Fougasse

Herb fougasse is a French flatbread with green onion, dill and parsley mixed right into the dough. Decorative cuts are made with a knife just before baking, and the fougasse bakes in just 15-20 minutes at 230-250 °C with a pan of water for steam. This is a fantastic bread that everyone in my house loves, I strongly recommend making it.

Herb Fougasse

French fougasse flatbreads with green onion, dill and parsley mixed into the dough, decoratively slit and baked with a crunchy crust.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 6 flatbreads

Course: Bread

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 500 g flour
• 350 ml water warm
• 5 g dry yeast
• 10 g salt
• 40 g green onion
• 15 g fresh dill
• 10 g fresh parsley

Method

 

1. In a deep bowl, combine all the dry ingredients - flour, yeast and salt.
2. Pour in the warm water and knead the dough. Shape it into a ball and leave in a warm place for 1.5-2 hours, to ferment and rise well.
3. Chop the herbs: green onion, dill and parsley. You can increase or decrease the amount to taste.
4. Punch down the dough, add the finely chopped herbs and knead well again.
5. Turn the dough out onto a floured counter and roll into a rectangle 1.5-2.5 cm thick. Cut into 6 pieces.
6. On each piece, make a diagonal cut with a knife from one corner down to the bottom, then two more fanned cuts on either side of it. Be sure to leave a margin at the edges so the fougasse doesn't tear.
   
7. Place the pieces in an oven preheated to 230-250 °C for 15-20 minutes. Be sure to put a pan of water in the oven for steam.
8. Let the finished bread cool, then enjoy. Enjoy your meal!
   

Notes

The amount of herbs can be adjusted to taste. Steam in the oven is essential - without it, the crust will turn out too dry at such a high temperature.

Tips

• The herbs are up to you: the recipe gives amounts in grams, but you can adjust the proportions and add your favorite herbs. That's where the name "vitamin" comes from.
• Mix the herbs in after the first rise - punch down the dough, add the chopped herbs, and knead well again.
• Leave a margin at the edges when cutting: if you cut all the way to the edge, the fougasse will tear and lose its shape.
• Be sure to put a pan of water in the oven - steam is essential for a proper crust at such a high temperature.