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Fougasses bread

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Fougasses gets it’s distinction from its ladder shape. This gives this rustic flat country loaf an interesting appearance. The garlic and parmesan cheese addition with the whole wheat flour will guarantee its popularity.  This recipe makes 2 loaves. You may place 1/2 the dough in the refridgerator after you punch it down.


1 cup warm water

1 tablespoon olive oil

2 cups Bread Flour

1 cup Whole Wheat Flour

1/4 cup fresh grated parmesan cheese

1 tablespoon crushed dry roasted garlic with herbs

1 teaspoon of sugar

3/4 teaspoon salt

1 teaspoon instant dry yeast


1/4 cup fresh grated parmesan cheese

1 tablespoon crushed dry roasted garlic with herbs

Place all of the dough ingredients into a large bowl and mix together. Using a mixer or bread machine knead the dough for about 10 minutes or until the dough is cohesive and elastic.

Place the dough in a bread proofing basket and cover with a warm damp cloth and let it rise in a warm place until double in size.

Remove the dough to a lightly floured surface. Knead the dough for 5 minutes.

Cut the dough into (2) two equal pieces. You may wish to refrigerate one piece to bake the next day.

Place a piece of the dough onto a lightly floured surface. Roll the dough into a 4 inch X 8 inch rectangle.

With a sharp knife cut slits in the dough to within 1 inch of the sides. Traditionally the slits are made like a ladder. I prefer mine in more of a leaf shape.

Using your fingers to stretch open the holes until they are open about 1 inch or more wide. Remember that your dough will rise and narrow this opening.

Lightly oil a baking sheet or other flat pan.

Place the rolled dough onto the pan lengthwise, shape each piece into a rough ladder shape or as I did into more of a leaf shape.  Sprinkle on cheese mix topping.

Cover the dough with a warm damp cloth, and allow it to rise until double in size.

Preheat your oven to 375°

Once the Fougasses are ready place the pan in the oven and bake the Fougasses for 20 to 25 minutes, or until they are golden brown and sound hollow when tapped.

Next transfer the loaves of Fougasse from the pan to a cooling rack. Allow the loaves of Fougasse to cool until room temperature.

Fougasses are a delightful bread to be served to family and friends as a nice snack.


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