Fougasse

Batch Size:
Yield:

Main

AmountIngredient
Bread Flour
Whole Milk
Water110°F/43°C
Extra-virgin Olive Oil
Fresh Yeast
Salt
Granulated Sugar2 t
Scaled ingredient total1,760 g

Prep Method 11

  1. 1.In a mixer fitted with a paddle attachment, mix the first 5 ingredients on low speed for 2 minutes to hydrate.
  2. 2.Switch to a hook attachment and add the salt and sugar. Mix on medium speed for 6-8 minutes, or until gluten is developed.
  3. 3.Place the dough in an oiled bowl and bulk proof for 2 hours.
  4. 4.Divide into 290 g (10.2 oz) pieces and pre-shape into balls. Cover and bench rest for 15 minutes.
  5. 5.Pat the dough into oblong rectangles approximately ¼-inch thick.
  6. 6.With a bench scraper, cut 1 line through the center of the dough, followed by 3 lines on both sides of the center cut at about a 30º angle to create an "ear of wheat" pattern.
  7. 7.Gently lift and stretch the dough onto an oiled sheet pan so the cuts open up about 1½-inches. The pattern can be adjusted once the bread is on the sheet pan.
  8. 8.Proof until doubled in size.
  9. 9.Gently brush the tops with olive oil and garnish with f leur de sel and fresh ground pepper.
  10. 10.Bake at 400°F (204ºC) until golden brown and hollow sounding when tapped.
  11. 11.Lightly brush the tops of each fougasse with additional olive oil while still hot from the oven.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Extra-virgin Olive OilThis ingredient is not yet set with a purchase cost and unit—
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0227
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Granulated Sugar$0.0145
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield1,760 g
Total Cost$0.0372
Cost Per G:$0.00
Cost Per Serving$0.0062

Partial estimate; unpriced ingredients are excluded. 2% of ingredient weight is priced.

5 costing issues
  • Bread Flour: no active USD purchase price with a convertible package size
  • Whole Milk: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Extra-virgin Olive Oil: no active USD purchase price with a convertible package size
  • Fresh Yeast: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

✓
Serving size6 servings per scaled recipe · 293 g each
Ingredient nutritional data4 of 7 connected
✓Bread FlourFlour, bread, white, enriched, unbleached1000 g›!Whole MilkAdd nutritional data300 g›!WaterAdd nutritional data300 g›✓Extra-virgin Olive OilOil, olive, extra virgin100 g›!Fresh YeastAdd nutritional data25 g›✓SaltSalt, table25 g›✓Granulated SugarSugars, granulated10 g›

Nutrition Facts

6 servings per scaled recipe

Serving size1 serving (293 g)

Amount per serving

Calories610

% Daily Value*

Total Fat 3g
4%
Saturated Fat 2.5g
13%
Cholesterol 0mg
0%
Sodium 1620mg
71%
Total Carbohydrate 123g
45%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 24g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 64% mapped. Scaled batch: 3669 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: six 290 g (10.2 oz) loaves
  • Try adding herbs, herb oils, olives, sun dried tomatoes, or cheese to the dough as desired.