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Fougasse aux Herbes de Provence (French Flatbread with Herbes de Provence)

Course Bread
Cuisine French
Keyword bread, flatbread, fougasse, France, French
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 2 (12 inch) fougasse


  • 1 1/2 cups warm water 105-115 degrees F
  • 1 1/2 teaspoon active dry yeast
  • 4 cups all purpose flour divided
  • 2 tablespoons dried Herbes de Provence
  • 2 teaspoons salt
  • 5 tablespoons olive oil divided


  • In a large bowl, sprinkle yeast over warm water. Let sit for a minute before stirring. Let sit until frothy, about 10 minutes. Stir in 1 cup flour, Herbes de Provence, salt, and 3 tablespoons olive oil.
  • Mix in the remaining 3 cups flour, 1/2 cup at a time, until dough forms. Knead on lightly floured surface until dough becomes smooth and elastic.
  • Grease large bowl with remaining 2 tablespoons oil and add dough, turning to coat. Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 450 degrees Lightly grease two baking sheets or line with parchment.
  • Place dough on lightly floured surface, punch down, and divide into 2 equal pieces. Roll out one piece in an oval shape until 10-12 inches long. Transfer to prepared baking sheet.Make a long cut down the center of the oval, leaving about 1 inch intact on the top and bottom. Make upward diagonal cuts about 1-1 1/2 inches apart on each side of the center cut, leaving about 1 inch intact on the sides. Use your hands to spread out the incisions. Repeat with other dough piece.
  • Cover each prepared bread with moist towel and let rise until puffy, about 20 minutes.
  • Place 1/2 cup of ice in a small baking dish. Place baking sheets in preheated oven with the baking dish of ice on the bottom rack. Immediately close the door.
  • Bake until golden on top and beginning to crisp, about 15 minutes. Rotate and turn baking sheets at around 7 minutes.
  • Let cool on wire racks.