Herb fougasse
A beautifully fragrant fougasse infused with rosemary, sage, thyme, and olive oil. This rustic leaf-shaped bread bakes to a crisp, golden crust with a soft, aromatic interior - perfect for sharing, dipping, or serving alongside a meal.
Updated : 26 November, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Flour
10 grams
Salt
7 grams
Dry yeast
2 tablespoon
Olive oil
350 milliliters
Water
2 teaspoon
Rosemary
2 teaspoon
Thyme
2 teaspoon
Sage
as needed
Semolina
0.5 teaspoon
Dried oregano
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper.
Step 2
Place the flour, salt, and yeast into the bowl of a freestanding mixer fitted with a dough hook, ensuring the salt does not sit directly on top of the yeast. Add the olive oil and three-quarters of the water, then begin mixing on a low speed. As the dough starts to come together, slowly add the remaining water. Increase to a medium speed and mix for 8 minutes until the dough becomes smooth and elastic. Add the rosemary, sage, and thyme, mixing for one more minute until the herbs are evenly distributed. The dough should pull elastically away from the sides of the bowl when ready.
Step 3
Tip the dough into the oiled container, cover, and leave to rise until at least doubled in size - about 1 hour. It should look shiny and feel bouncy.
Step 4
Generously dust the work surface with a mix of equal quantities of white flour and semolina. Carefully tip the risen dough onto the surface; it will be loose and flowing. Divide it in half.
Step 5
Lift each piece onto the prepared baking sheets and gently shape into flat ovals. Using a pizza cutter, make two long cuts down the centre of each oval, leaving 2cm/1in uncut at either end. Then make 12 diagonal cuts, six on each side of the central slits, to create a leaf pattern. Gently stretch the dough to emphasise the openings.
Step 6
Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220°C.
Step 7
Lightly spray the tops of the loaves with olive oil (or drizzle if you prefer). Sprinkle with oregano and bake for 15-20 minutes, or until the fougasse sounds hollow when tapped underneath.
Step 8
Remove from the oven and, while still hot, brush with more olive oil and sprinkle with sea salt. Let cool slightly before serving.
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