Top 4 No-Knead Breads Recipes

Rosemary and Lemon Zest Fougasse

Fougasse is a leaf-shaped bread with decorative cuts. This is one of the breads I make in limited quantities but it’s very popular with my customers. It is beautiful, unique, and wonderful for sharing with friends or gracing the dinner table at a special gathering.

MAKES 1 FOUGASSE

PREP TIME: 15 minutes (5 minutes to mix the dough, 5 minutes to fold the dough, and 5 minutes to shape the dough)

INACTIVE TIME: 20 minutes to rest, 1 hour 30 minutes to rise, 30 to 40 minutes to proof the dough and preheat the oven

BAKE TIME: 20 to 25 minutes

TOOLS NEEDED: thermometer, kitchen scale, large bowl, kitchen towel, 16-by-24inch rimmed baking sheet, pastry brush, pizza cutter

FOR THE DOUGH 8 grams instant yeast

375 grams water

500 grams all-purpose flour

10 grams salt

Oil, for greasing the pan

FOR THE FOUGASSE TOPPING

¼ cup olive oil, divided

Zest of 1 lemon (I like Meyer lemons best)

2 rosemary sprigs, chopped

2 tablespoons flaky sea salt

  1. CREATE THE DOUGH: Follow the Master Recipe for No-Knead Bread through step 8.
  2. SHAPE: Oil a 16-by-24-inch rimmed baking sheet. Pull your dough out of the bowl and drop it directly onto the sheet. Pour half of the olive oil over the dough and start gently stretching the dough toward the bottom two corners of the pan and pull the top edge toward the top of the pan to form a large triangle shape.
  3. MIX: Combine the lemon zest, chopped rosemary, and the remaining olive oil in a small bowl. Use a pastry brush to spread the lemon-rosemary oil evenly all over the surface of the fougasse dough. Sprinkle the sea salt all over the top.
  4. PROOF: Let the dough proof for 30 to 40 minutes.
  5. PREHEAT: While the dough is proofing, preheat the oven to 450°F and set the oven rack in the center position.
  6. DECORATE: Fougasse is cut into a beautiful leaf shape. Using a pizza cutter, make a large cut up the center of the dough, making sure not to cut all of the way through. Pull the dough apart a bit to make the cut a little wider. Now make 3 cuts on each side of the center cut, arcing upward like the veins of a leaf, and pull the dough apart like you did with the first cut.
  7. BAKE: Bake for 20 to 25 minutes, until the fougasse is golden and crisp. The aroma in your kitchen will be heaven.
  8. ENJOY: Fougasse is best eaten as hot as you can stand it.
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