Fougasse (French Breadsticks) Recipe

Name: Fougasse (French Breadsticks)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg bread flour; 80 g olive oil; 20 g salt; 20 g dry yeast; 10 g sugar; 600 g water; 2 tablespoons dry oregano; 2 ounces sun-dried tomatoes, chopped; black olives, quartered; sea salt

Servings: persons

1
In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
2
Add in the water and olive oil, oregano and chopped sundried tomatoes.
3
Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed.
4
This will give the effect of kneading the dough.
5
Rest on the table and cover with a plastic wrap for about 30 minutes.
6
Cut some dough out and roll the dough out flat, about 1 cm thick.
7
Cut incisions into the dough, random patterns.
8
This will make it easier to break the bread into sticks once it's baked.
9
Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
10
Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt.
11
You may also add some more sun dried tomatoes.
12
Bake in 220 C and sprinkle some water into the oven for some steam.
13
Bake for 20 minutes.

1111

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg bread flour, 80 g olive oil, 20 g salt, 20 g dry yeast, and more.

Yes, Fougasse (French Breadsticks) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fougasse (French Breadsticks)

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