Recipe: Rosemary Fougasse


Recipe: Rosemary Fougasse


2 3/4 cups to 3 cups all-purpose flour
1 tbsp. salt
1 tbsp. to 1 1/2 tbsp. finely chopped fresh rosemary
1 cup warm water
2 tsp. active dry yeast
1 tbsp. sugar
2 tbsp. extra virgin olive oil
Extra virgin olive oil, for brushing on bread
Flour, for rolling dough
Olive oil, for brushing dough
Coarse sea salt, for sprinkle on top


Add 2 3/4 cups flours, 1 tbsp. salt and finely chopped rosemary to a large bowl. Stir to combine. Set aside.

To another bowl, add warm water, yeast and sugar. Stir. Let stand until foamy, about 5 to 10 minutes.

Add yeast mixture and 2 tbsp. olive oil to the flour mixture. Stir to combine and form dough into a ball. Remove dough from bowl and knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is too sticky.

Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 45 to 60 minutes.

Preheat oven to 425 degrees F.

Punch down dough.

Sprinkle work surface with flour. Roll dough to 3/4-inch to 1-inch thickness and shape into large oval.

To create a leaf pattern in the bread: Use a sharp paring knife or pastry scraper and cut a slit down the middle of the bread and then 5 slits on either side of it. Delicately separate the slits open to create a more prominent design. Transfer to baking sheet.

Brush with olive oil and sprinkle with coarse sea salt.

Bake until golden brown, about 18 to 20 minutes.

Make-Ahead Tip: You can make the dough 1 day ahead. Instead of letting the dough rise until doubled in volume in a warm place, cover and put in fridge. The next day, bring dough to room temperature, then punch dough and proceed as above.

Originally published on In The Kitchen with Stefano Faita.

Servings: 8 to 10 servings

Nutritional Info.

approx. Per Serving