Sun-Dried Tomato Basil Fougasse

Sun-Dried Tomato Basil Fougasse

A leaf-shaped Provençal bread studded with sun-dried tomatoes and fragrant basil.

Total 3 hr Makes 12 slices Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This rustic French bread is slashed and stretched into a leaf pattern before baking, giving it a high ratio of crisp crust to tender crumb. Sun-dried tomatoes and fresh basil are folded into the dough, infusing every bite with savory, herbaceous flavor. Serve it alongside olive oil for dipping or as the centerpiece of a casual bread board.

Ingredients

  • 3 1/2 cups bread flour
  • 1 teaspoon instant yeast
  • 1 3/4 teaspoons fine sea salt
  • 1 1/3 cups warm water
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/3 cup fresh basil leaves, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon cornmeal, for dusting
  • 1 teaspoon flaky sea salt, for topping

Method

  1. In the bowl of a stand mixer, whisk together the bread flour, instant yeast, and fine sea salt.

  2. Add the warm water and 3 tablespoons olive oil to the dry ingredients and mix with the dough hook on low speed until a rough dough forms, about 2 minutes.

  3. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.

  4. Add the chopped sun-dried tomatoes, basil, and minced garlic, and knead on low speed just until evenly distributed, about 2 minutes.

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

  6. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half loosely into a ball, cover, and let rest 10 minutes.

  7. Line two baking sheets with parchment and dust with cornmeal. Roll or pat each dough ball into an oval about 10 inches long and 1/2 inch thick, resembling a leaf shape.

  8. Using a sharp knife or bench scraper, cut a long slash down the center of each oval and several diagonal slashes branching outward, then gently stretch the openings apart with your fingers to resemble a leaf vein pattern.

  9. Transfer the shaped loaves to the prepared baking sheets, cover loosely, and let rise until slightly puffed, about 30 minutes. Meanwhile, preheat the oven to 450°F.

  10. Drizzle the loaves with olive oil and sprinkle with flaky sea salt.

  11. Bake until golden brown and the crust sounds hollow when tapped, 20 to 25 minutes, rotating the pans halfway through.

  12. Transfer the loaves to a wire rack and cool at least 15 minutes before slicing and serving.

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    Sun-Dried Tomato Basil Fougasse

    This rustic French bread is slashed and stretched into a leaf pattern before baking, giving it a high ratio of crisp crust to tender crumb. Sun-dried tomatoes and fresh basil are folded into the dough, infusing every bite with savory, herbaceous flavor. Serve it alongside olive oil for dipping or as the centerpiece of a casual bread board.

    3 hr 12 slices 190 cal

    Ingredients

    • 3 1/2 cups bread flour
    • 1 teaspoon instant yeast
    • 1 3/4 teaspoons fine sea salt
    • 1 1/3 cups warm water
    • 3 tablespoons olive oil, plus extra for drizzling
    • 2/3 cup sun-dried tomatoes in oil, drained and chopped
    • 1/3 cup fresh basil leaves, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon cornmeal, for dusting
    • 1 teaspoon flaky sea salt, for topping

    Method

    1. 1

      In the bowl of a stand mixer, whisk together the bread flour, instant yeast, and fine sea salt.

    2. 2

      Add the warm water and 3 tablespoons olive oil to the dry ingredients and mix with the dough hook on low speed until a rough dough forms, about 2 minutes.

    3. 3

      Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.

    4. 4

      Add the chopped sun-dried tomatoes, basil, and minced garlic, and knead on low speed just until evenly distributed, about 2 minutes.

    5. 5

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

    6. 6

      Turn the dough out onto a lightly floured surface and divide it in half. Shape each half loosely into a ball, cover, and let rest 10 minutes.

    7. 7

      Line two baking sheets with parchment and dust with cornmeal. Roll or pat each dough ball into an oval about 10 inches long and 1/2 inch thick, resembling a leaf shape.

    8. 8

      Using a sharp knife or bench scraper, cut a long slash down the center of each oval and several diagonal slashes branching outward, then gently stretch the openings apart with your fingers to resemble a leaf vein pattern.

    9. 9

      Transfer the shaped loaves to the prepared baking sheets, cover loosely, and let rise until slightly puffed, about 30 minutes. Meanwhile, preheat the oven to 450°F.

    10. 10

      Drizzle the loaves with olive oil and sprinkle with flaky sea salt.

    11. 11

      Bake until golden brown and the crust sounds hollow when tapped, 20 to 25 minutes, rotating the pans halfway through.

    12. 12

      Transfer the loaves to a wire rack and cool at least 15 minutes before slicing and serving.