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Fougasse de Monégasque (Monaco-style Fougasse)

Fougasse de Monégasque (Monaco-style Fougasse) is a traditional Monegasque (from Monaco) recipe for a classic tear and share bread shaped like a palm leaf that's flavoured with Herbes de Provence. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Monaco-style Fougasse (Fougasse de Monégasque).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+70 minutes proving)

Serves:

6–8

Rating: 4.5 star rating

Tags : Herb RecipesBread RecipesBaking RecipesMonaco Recipes



Fougasse is a form of bread, typically shaped like palm leaves, that is prepared throughout the southern regions of France. Each region has its own variants and flavourings that are included to the basic dough. This particular version is fairly simple and comes from Monaco.

Ingredients:

2 tbsp active, dried, yeast
350g plain flour
2 tbsp olive oil
2 tbsp herbes de Provence
salt and freshly-ground black pepper, to taste

Method:

Mix the yeast to a smooth paste with 4 tbsp warm water. Add 50g of the flour and mix with your fingertips to a soft dough. Cover with a cloth and set aside for 30 minutes to rise.

Now add the remaining flour, oil and herbs. Season to taste with salt and black pepper then add enough warm water to form a soft dough (about 300ml). Knead well for about 10 minutes then shape into a ball, cover with clingfilm and set aside for about 30 minutes to rise.

After this time, knock the dough back then shape into a flat elongated shape (think palm leaf). Use a sharp knife to cut slashes in both sides of the bread so that you have a mid-rib and the sides look like the fronds of a palm leaf (about 5 or 6 slashes per side should be enough).

Carefully transfer the bread to a floured baking tray then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the bread is nicely risen and well browned.

Serve warm.

This is a bread for shaking and your guests should tear a piece off the main body of the fougasse.