Ingredients
Scale
- 1 cup (130g) bread flour
- 1/8 teaspoon instant or active-dry yeast
- 1/2 cup (120g/ml) room-temperature water
- 1 and 1/2 cups (195g) bread flour, plus more as needed
- 1/2 cup (65g) whole wheat flour
- 3/4 teaspoon instant or active-dry yeast
- 1 teaspoon table salt
- 1/2 cup (120g/ml) room-temperature water
- 2 tablespoons (28g) extra-virgin olive oil, plus more as needed
- optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or herbes de provence
Instructions
- In a medium bowl, combine the bread flour and yeast. Add the water and mix until combined. Cover with plastic wrap and let rest at room temperature for 8–24 hours.
- In a large bowl, combine bread flour, whole wheat flour, yeast, and salt. Add the biga, water, and olive oil. Mix until a shaggy dough forms. Kneading can be done with a stand mixer or by hand.
- If using a stand mixer, knead on medium-low speed for 3–5 minutes, until the dough is slightly tacky. For hand mixing, knead on a floured surface for 3–5 minutes until smooth. Avoid adding too much flour, keeping the dough slightly tacky.
- Coat the insides of the mixing bowl with olive oil and place the dough inside, turning to coat all sides.
- Cover tightly and let the dough rest for 45 minutes to 2 hours.
- Visualize a clock on top of the dough, folding at 12 o'clock. Gently stretch the dough to the opposite side and repeat this process for a total of 4 folds. Flip the dough seam side down.
- Cover tightly and let the dough rest for another 45 minutes to 2 hours.
- Transfer the dough onto parchment paper and shape it into a rounded triangle or egg shape, roughly 12 inches long by 6 inches wide at the base.
- Lightly cover and let it rest for 30 minutes to 2 hours.
- Use a sharp knife to cut the dough lengthwise down the center and then make 3-4 diagonal cuts on each side. Stretch the cuts gently to enhance their appearance.
- Cover loosely and let rest for 30 minutes to 1 hour. Meanwhile, preheat the oven to 450°F (232°C). Preheat a baking stone or an upside-down baking sheet on the center rack.
- Brush the fougasse with olive oil, adding herbs and/or sea salt if desired. Carefully place it onto the preheated surface.
- Bake for about 20 minutes, until golden brown and hollow sounding when tapped. Check for an internal temperature of 190–200°F (88–93°C).
- If desired, brush the bread with more olive oil after baking. Serve warm with dipping oil and balsamic vinegar, soups, salads, or as part of a cheese board.
- Store leftovers covered at room temperature for up to 2 days. Reheat in a 350°F (177°C) oven for 5–8 minutes to restore crispness.
Notes
For a more flavorful bread, consider using herbs in the dough or as toppings.
Ensure your water is around room temperature for optimal yeast activation.
The dough can be made a day in advance for better flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.