BreadIntermediate
Fougasse
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A Provençal flatbread cut and stretched into a leaf shape.
A flat bread from Provence in southern France, cut and stretched open so it looks like a leaf or an ear of wheat. It's often brushed with olive oil and flavored with herbs, olives, or cheese. The cuts give it a lot of crust for its size, and it's a cousin of Italian focaccia.
By Henry Hunter · Updated
Henry's notes from the bench
- After you make the cuts, pull them open wide. They close up more than you'd expect as the dough proofs and bakes.
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