Fougasse is basically a French version of foccacia, and the MSBH version of fougasse uses the recipe for Baguettes with only a few very slight variations in formation and finishing.
The key difference is that the dough is not formed into long loaves as for baguettes, but rather the entire dough is flattened and stretched and then slashed to form an abstract leaf or grain shape.
I can see how with some practice, one could get really fancy with the formation of the fougasse loaf. Indeed, I did a Google image search for “fougasse” and found some pretty impressive stuff.
The loaf is brushed with olive oil and sprinkled with course salt before baking; another difference between fougasse and baguettes.
And then, I suppose, you just tear or slice off pieces and eat! I didn’t mention much about the flavor of the MSBH baguettes in my entry for that recipe, which is unfortunate. They’re really yummy. The MSBH’s technique in making the baguette recipe is wonderful and brings out the best in the bread – a soft, airy, flavorful crumb and a crisp & chewy, golden-hued crust. It’s wonderful.
The Fougasse is no different, and we ate most of this loaf dipped in seasoned olive oil and hummus. It was so, so good.
