Sweet and Zesty Onion Fougasse
a bread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Fougasse (foo-gaas) is a rustic, decorative French bread sometimes described as a cross between a focaccia and a flatbread. In fact, focaccia and fougasse have the same origin: the panis focacius of ancient Rome. A higher hydration dough will reward you with a golden, crisp crust and lacy interior while the pre-ferment (or poolish) adds complexity and a slightly nutty touch. This version is laced with flavors of onion and garlic from the Sweet + Zesty Onion Mix.
I highly recommend weighing your ingredients, particularly the flour and water, for the best results. Also, rising times can vary by room temperature, humidity, and how fresh your yeast is. Use the visual cues as your guide and always check in a few minutes early.
Lastly, this is rustic – perfection is NOT expected. Have fun shaping and decorating your breads. You can practice shapes and folding techniques with small pieces of dough, parchment, or even a towel.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 16 H
TOTAL | 16 H 45 M
2 SERVINGS
| 1 Fougasse
SPECIAL EQUIPMENT:
PIZZA STONE (OPTIONAL)
Make the poolish:
In a medium bowl or jar, mix the poolish ingredients with a fork until well-combined. Cover tightly and let ferment for 12 hours or overnight, until it is risen, bubbly, and puffy.
Make the dough:
In a large bowl, pour in the water and add the risen poolish. Stir with a fork to break it up and dissolve. Add the yeast and flour. Mix with a fork, then by hand, until a rough, shaggy dough forms. Cover and rest for 20 minutes.
Hydrate the onion mix:
While the dough rises, mix the 3 TBS of the Sweet + Zesty Onion Mix with the 4 TBS of water in a small bowl. The onions will become hydrated, and the mix will turn into a paste.
Add salt and onion mix:
After resting, add the salt and Sweet + Zesty Onion Mix paste to the dough. Knead in the bowl until incorporated and some gluten has developed, about 3-5 minutes. Tip: If the dough is too sticky, lightly wet your clean hands before handling. The little bit of water prevents sticking; no extra flour needed.
Knead in the olive oil:
Add the olive oil and continue kneading in the bowl. It will look like the dough resists it at first, but press and fold using your knuckles or squeezing motions until the oil is absorbed and the dough is mostly smooth.
First rise:
Shape the dough into a ball. Lightly oil the dough and sides of the bowl. Cover and let rise for 45 minutes.
Degas and second rise: After 45 minutes, punch down the dough and knead briefly to release gas. Cover and let rise for another 45 minutes.
Divide:
After a total of 90 minutes, the dough should be doubled, puffy and have some bubbles under the surface. Turn onto a floured surface and divide into two equal pieces.
Shape into leaves*:
Shape each piece into an 8-inch oval. To create the leaf shape:
Fold one short end of the oval inward toward the bottom center of the long side to form a triangle. Fold the opposite end over this fold, creating a triangle.Pinch the seams closed and flip the dough over, seam-side down.Lightly roll or press into a triangle roughly 9-10” long and 7-8” wide at the base, about ½ inch thick.
Cut your design:
Use scissors or a pizza cutter to make decorative slits in the dough. Gently stretch the cuts open so they are at least 1.5- 2 inches wide.
Final rise:
Dust two sheets of parchment paper with semolina or cornmeal. Place one shaped dough on each. Dust the tops well with flour and cover loosely with plastic wrap. Let rise for 45 minutes, until puffy and nearly doubled (almost 1 inch thick).
Tip: To make these easier to load into the oven, place them on the backs of two baking sheets.
Preheat oven:
Meanwhile, preheat oven to 450°F. Place a pizza stone or baking pans in the oven to preheat as well. (Make sure your pans are oven-safe at this temperature.)
Bake the fougasse:
When risen, dust the tops again with semolina (or cornmeal, both optional). Transfer to the hot stone or pan by sliding the parchment - with dough - off the back of the baking sheet.** Bake for 15 minutes (stone) or 18-20 minutes (pan), until deep golden brown. For crisper bottoms, remove the parchment towards the end.
Cool before enjoying:
Remove from the oven and optionally brush with olive oil for shine and added flavor. Let cool. High hydration doughs have a lot of steam to release, and the dough may feel wet or a bit tacky if sliced when still hot. Enjoy as an appetizer or snack, for sandwiches, dips, or spreads. Bon appétit!
Best eaten the same day; can be frozen once baked and defrosted at room temperature.
*Note 1: You can shape and cut the fougasse into any shape you want, including ovals, rounds (medallions or sand dollars), and rectangles (ladders). The final shape should be about ½-inch thick throughout.
**Note 2: If you can’t bake two at once, place the other fougasse in the fridge after the final rise to keep it from overproofing.
Note 3: I’ve developed this recipe to be made by hand and with basic kitchen tools. However, a stand mixer on low speed can be used for the initial kneads, up until the first 45-minute rise. A few minutes is enough; the dough should be cohesive and fairly smooth on the surface.
fine grain
Offers a briny aroma, robust salinity, and mineral complexity, perfect for everyday seasoning.
0.5 oz - PORTION$0.50
4 oz - REFILL$2
16 oz - REFILL$7
Allium Blend
spice blend collab
When Selefina asked me to collaborate with them on a spice blend, I immediately thought of garlic and onion. I season basically everything with garlic and always add extra onion too! These two ingredients pack so much flavor-- pungent, but also a little sweet, with tons of umami.
Sweet + Zesty Onion Mix was inspired by an onion soup mix, full of bold onion and garlic flavor. I’ve added two types of paprika and sriracha salt for depth of flavor and just a hint of spice. This savory all-purpose seasoning can be used anywhere you’d use garlic and/or onion powder.
Usage ideas:
• creamy soups, sauces, and dips
• chili (or other hearty stews)
• marinade for chicken (or other protein)
Usage tip:
This spice mix is best when added to a liquid, to soften up the dried onion and garlic pieces. Think soups, sauces, dips, marinades, etc.
