Roasted Red Pepper Feta Fougasse

Roasted Red Pepper Feta Fougasse

Leaf-shaped French bread studded with roasted red peppers and tangy feta.

Total 3 hr Makes 12 slices Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This rustic fougasse is slashed and stretched into its signature leaf shape before baking, giving it a craggy, golden crust and an open, airy crumb. Roasted red peppers and crumbled feta are folded into the dough, adding bursts of sweetness and salt throughout. Serve it alongside soup, as part of a cheese board, or torn and dipped in olive oil.

Ingredients

  • 3 1/2 cups bread flour
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 1/3 cups warm water
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2/3 cup roasted red peppers, drained and chopped
  • 3/4 cup feta cheese, crumbled
  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 coarse sea salt, for sprinkling
  • 1 tablespoon cornmeal, for dusting

Method

  1. In a large bowl, whisk together the bread flour, instant yeast, fine sea salt, and sugar.

  2. Add the warm water and 3 tablespoons olive oil to the dry ingredients and mix until a rough dough forms.

  3. Turn the dough out onto a floured surface and knead for 8 minutes, until smooth and elastic.

  4. Flatten the dough slightly and scatter the chopped roasted red peppers, feta, rosemary, and minced garlic over the surface; fold and knead briefly to distribute evenly.

  5. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  6. Line a baking sheet with parchment and dust with cornmeal. Turn the dough out and divide in half for two smaller loaves, or keep whole for one large fougasse.

  7. Pat and stretch each piece of dough into a flat oval about 1/2 inch thick, resembling a leaf shape.

  8. Using a sharp knife or bench scraper, cut diagonal slashes from a central line to resemble the veins of a leaf, then gently stretch the dough to open the slashes wide.

  9. Transfer the shaped dough to the prepared baking sheet, cover loosely, and let rest until slightly puffed.

  10. Preheat the oven to 425°F.

  11. Drizzle the dough generously with olive oil and sprinkle with coarse sea salt.

  12. Bake until deeply golden brown and crisp at the edges, 20 to 25 minutes.

  13. Transfer to a wire rack and let cool at least 10 minutes before slicing and serving.

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Roasted Red Pepper Feta Fougasse

This rustic fougasse is slashed and stretched into its signature leaf shape before baking, giving it a craggy, golden crust and an open, airy crumb. Roasted red peppers and crumbled feta are folded into the dough, adding bursts of sweetness and salt throughout. Serve it alongside soup, as part of a cheese board, or torn and dipped in olive oil.

3 hr 12 slices 185 cal

Ingredients

  • 3 1/2 cups bread flour
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 1/3 cups warm water
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2/3 cup roasted red peppers, drained and chopped
  • 3/4 cup feta cheese, crumbled
  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 coarse sea salt, for sprinkling
  • 1 tablespoon cornmeal, for dusting

Method

  1. 1

    In a large bowl, whisk together the bread flour, instant yeast, fine sea salt, and sugar.

  2. 2

    Add the warm water and 3 tablespoons olive oil to the dry ingredients and mix until a rough dough forms.

  3. 3

    Turn the dough out onto a floured surface and knead for 8 minutes, until smooth and elastic.

  4. 4

    Flatten the dough slightly and scatter the chopped roasted red peppers, feta, rosemary, and minced garlic over the surface; fold and knead briefly to distribute evenly.

  5. 5

    Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  6. 6

    Line a baking sheet with parchment and dust with cornmeal. Turn the dough out and divide in half for two smaller loaves, or keep whole for one large fougasse.

  7. 7

    Pat and stretch each piece of dough into a flat oval about 1/2 inch thick, resembling a leaf shape.

  8. 8

    Using a sharp knife or bench scraper, cut diagonal slashes from a central line to resemble the veins of a leaf, then gently stretch the dough to open the slashes wide.

  9. 9

    Transfer the shaped dough to the prepared baking sheet, cover loosely, and let rest until slightly puffed.

  10. 10

    Preheat the oven to 425°F.

  11. 11

    Drizzle the dough generously with olive oil and sprinkle with coarse sea salt.

  12. 12

    Bake until deeply golden brown and crisp at the edges, 20 to 25 minutes.

  13. 13

    Transfer to a wire rack and let cool at least 10 minutes before slicing and serving.