Sourdough Fougasse with Herbes de Provence

A fragrant, leaf-shaped sourdough flatbread from Provence — crusty on the outside, tender within, and perfect for tearing and sharing.

At a Glance

• Loaf Style: French artisan flatbread

• Skill Level: Intermediate

• Total Time: ~16–20 hours (includes overnight cold proof)

• Prep Time: ~25 minutes

• Yield: 1 large fougasse or 2 smaller ones

• Hydration: ~70%

• Bake Temp: 450°F / 230°C

• Baking Vessel: Baking stone or sheet tray with parchment

Ingredients

• 100g active sourdough starter (100% hydration)

• 375g bread flour

• 265ml water

• 8g fine sea salt

• 20g olive oil (plus extra for brushing)

• 2 tsp Herbes de Provence (or a mix of dried thyme, rosemary, and oregano)

• Optional: flaky sea salt for topping

Instructions

Make the Dough
1. In a large bowl, combine the sourdough starter, water, and olive oil. Stir to combine.
2. Add flour, salt, and herbs. Mix by hand or with a dough hook until a sticky dough forms.
3. Cover and rest for 30 minutes.

Bulk Fermentation
4. Perform 3–4 sets of stretch and folds at 30-minute intervals to develop gluten.
5. Cover and let rise at room temperature for 4–5 hours, then transfer to the fridge to cold-proof overnight.

Shape the Fougasse
6. Remove dough from the fridge and rest at room temp for 30–45 minutes.
7. Dust a sheet of parchment with flour and turn the dough out onto it. Gently stretch into a flat oval or triangle (~10x12 inches).
8. Use a bench scraper or sharp knife to make 3–5 long slashes down the center, plus diagonal cuts on each side to resemble a wheat stalk.
9. Gently open up the slashes with your fingers so they don’t close during baking.

Final Proof
10. Cover with a towel and proof for 45–60 minutes, until slightly puffy but not over-proofed.

Bake
11. Preheat oven to 450°F / 230°C with a baking stone or inverted sheet tray inside.
12. Brush the fougasse lightly with olive oil and sprinkle with flaky sea salt.
13. Slide parchment with fougasse onto the hot surface and bake for 18–22 minutes, until deeply golden and crisp.
14. Cool slightly, then tear and serve warm.

Visual Cues

• Crust should be golden with slightly blistered edges.

• Slashes should stay open, forming a decorative leaf or lattice.

• Interior crumb should be soft and airy with uneven holes.

Why This Works

The high hydration and sourdough fermentation produce a deeply flavorful bread with an open crumb, while the olive oil and herbs add richness and aroma. Its stunning shape makes it ideal for entertaining — rustic yet refined.