Fugasse bread. Homemade Fougasse bread Fougasse bread recipe

15.12.2023 Pancakes, pancakes, pancakes, cheesecakes

This is the name of “classic” Provençal bread. Lots and lots of crispy dark golden crust, holey crumb and the charm of homemade warm bread - this is all French fougasse bread. We bake the famous and wonderful French land mine according to Richard Bertinet.

Ingredients for 2 large landmines

500 g wheat flour,
350 g water at room temperature,
10 g fresh yeast or 3 g dry yeast,
10 g salt,
thyme or rosemary optional as an additive,
corn flour for dusting.

Take 1st grade flour if you want a more elastic, grayish and coarsely porous crumb, similar to pita bread; or the highest grade, if you want a light, slightly more delicate and more finely porous crumb.

Bread recipe

PS: This is familiar to many, but still... Manual kneading by stretching and folding: we pick up the part of the lump of dough farthest from ourselves, holding it on both sides so that our thumbs are on top. We lift all the dough in this way, tearing it off the table. Then confidently and forcefully lower (slap) onto the table so that your hands are closer to you and your thumbs down. Continuing to hold the dough, we throw this very held part over the one that is in contact with the table (actually fold it in half). In this case, the air trapped between the lying and thrown parts is captured in the dough. Letting go of the edges. Next, we repeat the entire simple manipulation again from the moment of capture. After several such series, use a scraper to remove the stuck dough from the table.

Fougasse, or land mine, is a bread baked in Provence. Literally the name of this bread translates as “flour cake”. Indeed, by and large, a land mine is a flat cake baked in the shape of a tree leaf.

French bread Fougasse

Usually the landmine was sent into the oven first and the time during which it was baked was counted. After this, it was decided whether it was possible to start baking other bread. Like Italian focaccia, fougasse is filled with various fillings, ranging from traditional Provençal herbs and cheese to nuts and dried fruits.

French bread Fougasse

The disadvantage of land mine is that it only stays fresh for one day. To return the bread to its original softness, place it in the oven and heat it at low heat.

Fougasse with walnuts and raisins

To prepare land mine with walnuts and raisins, you will need the following ingredients:
500 g flour
40 g honey
300 ml warm water
2 tbsp. l. olive oil
1 tsp. salt
1 tsp. with a heap of dry “active” yeast
80 g peeled walnut kernels
80 g raisins.

How to prepare land mine with walnuts and raisins:

1. Mix flour with salt and sift into a large bowl. Pour the yeast there, pour in the olive oil and warm water with honey dissolved in it. Knead the dough for 5-7 minutes. By the end of the kneading it should become very elastic and should not stick to the walls of the cup or your hands. Return the dough to the cup, previously greased from the inside with oil, and cover it with film or a napkin and place it in a warm place to rise. Usually this process takes place within an hour or an hour and a half.
2. Scald the raisins with boiling water and dry. Crush the nuts with a pestle or rolling pin, mix them with raisins and a small amount of flour. Add 1-2 tablespoons of water to the mixture and stir. You will get a thick sticky mass.
3. When the dough has risen, you need to settle it and mix in a mixture of nuts and raisins. Knead the dough for several minutes, and then divide it into 2-4 pieces of the same size. Roll each piece of dough into an oval cake and give it the shape of a wood leaf. Make a wide longitudinal cutout in the middle of the flatbreads, and three more transverse ones on each side of it. The cakes should look like leaves with veins.
4. Place the flatbreads on a baking sheet, grease them with olive oil on top and, covering them with a light cloth, let them rest for 30-60 minutes. Bake a land mine at 210-220 degrees for about 15-20 minutes. Cover the finished bread and let it stand for 20-30 minutes.

Land mine with olives and herbs.

To prepare fougasse with olives and herbs, you will need the following ingredients:
1 tsp. dry yeast
1 tsp. Sahara
4.5 tbsp. wheat flour
2 tbsp. l. olive oil
1 tsp. salt
1 pinch corn flour
0.5 tbsp. pitted olives
0.25 tbsp. pitted olives
2 tbsp. l. fresh parsley
2 tbsp. l. thyme
1 tbsp. l. rosemary
Sea salt and ground black pepper - to taste.

How to prepare land mine with olives and herbs:

1. Grind the yeast with your hands, pour it along with salt and sugar into a wide cup and pour 1.3 cups of warm water. Mix well and leave for 10-15 minutes for the yeast to start working. Pour olive oil into the dough, add sifted flour and knead the dough. First, you need to stir it with a spoon, and when the mass thickens enough, knead it with your hands, then put it on a table sprinkled with flour and knead for about 7 minutes until you obtain a soft, non-sticky dough. Place the dough in a greased bowl and leave in a warm place for an hour and a half until it doubles in size. The bowl needs to be covered so that the dough does not get scorched.
2. Knead the dough, shape it into a round loaf and divide it into 5 identical triangular sectors, moving from the center to the edges. Roll each sector into a triangular flat cake, similar to a sheet, measuring 12.5 by 20 centimeters and half a centimeter thick. In the wide part of each “sheet”, make 3 cuts at the same distance from each other, extending them to the middle of the product. Make another small cut in the middle of the sharp part of the triangle. Use your fingers to widen the cuts so that they look like wide, oblong slits. Cover the “leaves” with a damp cloth and leave to rise for half an hour.
3. Finely chop the olives, parsley, olives, rosemary and thyme and mix. Brush each flatbread with olive oil and sprinkle with the spice mixture, then add a little salt and pepper. Bake bread at 160 degrees for 15-20 minutes.

There are many recipes for fougasse. Since this is bread with a filling, and there is a great variety of fillings, you can prepare a new one every day. Or you can make it without filling at all.

Fougasse is something akin to Italian focaccia. In essence, it is a bread cake made from a delicate and very simple dough. Additives are often added to the dough: olives, olives, anchovies, tomatoes, etc. This bread is very easy to recognize by its interesting leaf-like shape. Thanks to this forming, the fougasse has a lot of delicious crispiness, which is made even crispier by sprinkling with cornmeal.

Cooking time: about 2.5 hours

Ingredients

To bake 2 land mines, you will need:

500 grams of wheat flour
300 ml water
2 teaspoons salt
1.5 tbsp. spoons of sugar
5 grams of dry yeast (or 15 grams of fresh)
cornmeal for dusting

Preparation

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Sift the flour and mix with salt.

Pour the yeast with warm water, adding sugar to it. Stir well until dissolved.

Knead into a smooth dough. It should turn out pretty cool. You can knead the dough either by hand or in a food processor or bread machine (7-8 minutes).

Let the dough rest for 20-25 minutes. During this time, the gluten will strengthen and it will become softer.

Knead the dough again for 4-5 minutes, then send it to proof in a warm place, covered with a towel or film. The dough should increase 2-2.5 times. Usually this takes 50-60 minutes, but it is better to use your eye, because even in the same kitchen, the rise time may be different each time.

When the dough is ready, place it on a floured work surface and divide it into 2 parts.
Roll out each part into a sheet-shaped layer. The thickness of the layer is 1-1.2 cm.

Place the fougasse on a cutting board lined with baking paper. Place this board on a baking sheet and sprinkle cornmeal on top of the bread.

Place the bread in the oven to proof at 50 degrees. After 20 minutes, take out the fougasse - by then it will already be lush.

Remove the board with the product, return the empty baking sheet to the oven and heat it to 200-210 degrees.
Make cuts on the landmine itself with a sharp knife or blade.

Carefully transfer the bread to the hot baking sheet and bake until golden brown (about 20 minutes). Bon appetit!

We will prepare the dough using a straight method. Grind the yeast with flour and salt. You can use fresh wet yeast, you will need to take 20-25 g of it.

Make a well in the center of the mixture and pour in warm water. The water temperature should be approximately +38 degrees. If you use cool water, the yeast will not grow well, and if it is hot, it will die and the dough will not rise.

If you use whey instead of water, the baked goods will turn out much tastier and fluffier.
In addition to wheat flour, you can add 2-3 tbsp to this baking. spoons of bran.

Knead the dough. Knead by hand for 10 minutes. Roll into a ball, place in a greased bowl and cover with cling film.

Leave the dough in a warm place for 1.5 hours until it rises. It is very convenient for this purpose to use a multicooker set to the “yogurt/dough” mode. The bowl of the electrical appliance heats up to a temperature of +37-40 degrees - these conditions are optimal for the functioning of yeast cultures. Preheat the oven to 250 degrees. Divide the dough in half.

Form each half into a loaf of bread. It’s convenient to do this this way: roll the semi-finished product into an oval, and then roll it out on a board using a rolling pin so that the cake turns out to be 8-10 mm thick. Make slits on it with a sharp knife, first in the center (without cutting 2 cm from each edge), and then 3 oblique slits on the left and right. The resulting holes should be slightly stretched to form oval windows. Now the product in appearance resembles a petal with veins.

To make the crust of French bread crispier, sprinkle the product with cornmeal before baking.
Some chefs recommend brushing the surface of the flatbread with olive oil and sprinkling with ground coriander or sesame seeds before baking.

Cover the dough with a towel and leave for 30 minutes. Preheat the oven to 250 degrees. Place a container of water in the oven. Reduce temperature to 230 degrees and bake bread for 10 minutes.

Before serving, it is recommended that the land mine cool on a baking sheet (or on a wire rack) for at least a quarter of an hour. It is most delicious and soft on the same day after baking, but within a day it becomes stale. To prevent baked goods from drying out, it is recommended to store them in a plastic container with a tightly closed lid or in a plastic bag. Shelf life - no more than two days.

If the land mine is classic, without additives, then it can be spread with butter, pour honey and eat with tea or coffee. It's also very tasty with warm milk. But if you kneaded the dough with the addition of a salty filling (cheese, herbs, olives, vegetables, etc.), then you can serve wine on the table. True French people do just that. The famous Provençal sauces with garlic and spices will also come in handy.

Some housewives prefer to prepare baked goods for future use. It is very convenient to freeze several ready-made tortillas in a food container or bag, then, if necessary, take them out and heat them in the microwave. They will be soft, warm, almost like fresh. A great idea is to take a few tortillas with you as a snack for work or on the go.

Some chefs recommend not fully baking the land mines before freezing, but half-baking them (keep in the oven for only 6-7 minutes). Then cool them completely, place them in a bag and freeze. Before eating, the flatbreads need to be baked without defrosting first.. They are placed in an oven preheated to 180 degrees for 10-12 minutes.

This is the name of “classic” Provençal bread; there will be a lot about it in the book. Moreover, when I was taking pictures (and everything happened in the backyard of the famous Tarte Tropezien), I asked the owner: “Won’t the door open?”
- No! This is our harmful neighbor, and we haven’t seen him for a hundred years.
Yeah. And here's the neighbor right away. And he turned out to be very cute.

And in general, I realized that I’m not a “bakery”, but I love photographing bread and bakers. They are amazingly warm.
Bread in general is such a mystical story, that’s how much I don’t like all this zzzzzzzzzzzzhzh about “energy”, but here... Nothing conveys the love of a person who cooks like bread. That’s why people from Monaco come to our Kapdai bakery in the morning for croissants.
And this is my favorite bread from Tarte Tropezien in Saint-Tropez, although they are famous not for this, but for their pastry shop, but since I breathe quite evenly when it comes to sweets, I somehow, yeah.
But here is their Bread!!! Their central cafe is located right on the main plane tree square, where petanque fights are constantly taking place.
And a little photo.
Just warm bread photos. I can’t write at all now.
This is their owner. More about him later - it's worth it. How he hides the recipes of "Polish grandmothers", gee.