No Knead Fougasse
If the thought of baking bread scares you, let me tell you, this is a no fail recipe. Unless of course your water is too hot and your yeast has expired.
  • 2Cups Waterwarm
  • 2Tsp dry yeast
  • 4Cups bread flour
  • 1Tbsp sea salt
  • 1Tbsp olive oil
  1. In a medium bowl, stir together the water and yeast until the yeast is dissolved.
  2. Stir in 2 cups bread flour until smooth. Add remaining flour and salt, stir until the dough pulls away from the sides of the bowl. Cover. You can refrigerate overnight or let it rise until double, about 40 minutes. If refrigerated, remove and divide into 2 portions then let it rest 10 minutes. If not, just divide the dough.
  3. Heat the oven to 475 degrees F.
  4. The dough will appear wet. Oil 2 baking sheets or line with parchment paper and oil the paper.
  5. Scrape the dough onto the 2 baking sheets; using wet hands stretch each loaf into a rectangle.
  6. Let rise for 15 minutes. Cut 3 large slashes on the side of each loaf. Place the loaves in the oven; immediately reduce the heat to 450 degrees.
  7. Bake until golden and hollow sounding when tapped, 20-30 minutes. I like to mist my bread with water a couple of times during the baking process. Cool on a rack.
Recipe Notes

Special notes: Don’t use “instant” yeast. Add salt “after” stirring in the 1st 2 cups of flour. Dough lasts in the refrigerator for 9 days.

Once you begin making fougasse I guarantee you it will become a staple in your dinner or appetizer repertoire.

Bon appetit!


Recipe credit goes to chef Mary Ellen Evans-The Write Cook and chef Hallie Harron.

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