25+ Authentic Famous French Bread Recipes You Need to Try at Home

French bread is renowned worldwide for its rich flavors, rustic crusts, and signature light, airy textures. From the classic baguette to the unique fougasse, French bread varieties have delighted taste buds for centuries and are integral to French culture and cuisine.

Each region of France boasts its own iconic bread, often crafted with traditional techniques passed down through generations.

In this article, we’ll explore over 25 beloved French bread recipes that showcase the diversity and beauty of French baking.

Whether you’re looking for a hearty loaf to accompany your soup, a delicate brioche for breakfast, or a show-stopping bread for your next dinner party, these recipes will bring a taste of France to your kitchen.

25+ Authentic Famous French Bread Recipes You Need to Try at Home

French breads are not just recipes; they are symbols of regional pride, family heritage, and the artisanal skill that defines French baking. With over 25 recipes to explore, you’ll find something for every occasion, skill level, and flavor preference.

Baking French bread at home not only fills your home with an irresistible aroma but also offers a rewarding experience as you create these timeless classics.

From the hearty Pain de Campagne to the luxurious Pain Poilâne, each loaf holds a story and a taste of French culture.

So grab your flour and yeast, and start your journey to mastering the art of French bread.

Pain de Campagne (Country Bread)

Pain de Campagne, or French country bread, is a traditional loaf known for its rustic flavor and texture. This bread combines various flours, usually wheat and rye, and is leavened with a sourdough starter, giving it a distinct tang and robust character. It’s often enjoyed as an everyday bread, perfect for sandwiches, toast, or alongside a cheese platter.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup rye flour
• 1 ½ tsp salt
• 1 tsp active dry yeast
• 1 ½ cups lukewarm water
• 1 cup sourdough starter (fed and active)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine all-purpose flour, whole wheat flour, rye flour, and salt. Stir in the yeast and water, mixing until it forms a shaggy dough.
2. Add the Sourdough Starter: Fold in the sourdough starter until evenly incorporated. Cover and let the dough rest for 30 minutes.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 2 hours or until doubled in size.
5. Shape the Loaf: Gently deflate the dough and shape it into a round loaf. Place it on a floured proofing basket, cover, and let rise for another 1 hour.
6. Bake: Preheat your oven to 475°F (250°C) with a Dutch oven inside. Carefully transfer the loaf into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes for a golden crust.
7. Cool and Serve: Allow the loaf to cool on a wire rack before slicing.

Pain de Campagne is the essence of rustic French baking, with a deeply satisfying, earthy flavor that pairs wonderfully with soups, cheeses, and pâtés. This hearty bread is versatile and can be enjoyed fresh or toasted. The sourdough starter adds a unique depth that becomes even better over time, making this bread a staple in French households.

Baguette

The French baguette is a classic symbol of French culture. With its crisp, golden crust and soft, airy interior, the baguette is a staple at every French meal. Traditionally made with just four ingredients—flour, water, salt, and yeast—the baguette is simple but requires skillful technique to achieve the perfect texture and appearance.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups lukewarm water
• 2 ¼ tsp active dry yeast
• 2 tsp salt

Instructions:

1. Prepare the Dough: Dissolve yeast in warm water and let it sit for 5 minutes. In a large mixing bowl, combine flour and salt, then add the yeast mixture. Mix until a dough forms.
2. Knead and Rest: Knead the dough for 10 minutes, until smooth and elastic. Cover and let it rest for 1 hour or until doubled in size.
3. Shape the Baguettes: Divide the dough into 3 equal parts. Shape each part into a long, thin loaf and place them on a baguette pan or baking sheet.
4. Final Rise: Cover the loaves and let them rise for 30-45 minutes, until puffy.
5. Score and Bake: Preheat your oven to 450°F (230°C). Score each baguette with a sharp knife. Bake for 20-25 minutes until golden and crispy.
6. Cool and Serve: Let the baguettes cool slightly before slicing.

The baguette is more than just a bread; it’s a cultural experience. Whether paired with cheese, butter, or enjoyed plain, this light, crusty bread has captured the heart of French cuisine. A well-made baguette can elevate any meal, adding a touch of Parisian charm to everyday dining.

Brioche

Brioche is a rich, buttery bread with a delicate crumb and soft texture, making it a favorite for both breakfast and desserts. This bread, slightly sweet and melt-in-your-mouth soft, is used in a range of French recipes, from toast to bread pudding. Its high butter content gives it a luxurious feel that makes it stand out among French breads.

Ingredients:

• 3 ¼ cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• ½ cup warm milk
• 4 large eggs
• ½ cup unsalted butter, softened

Instructions:

1. Activate Yeast: Dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until foamy.
2. Mix Ingredients: In a mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, then beat in the eggs one at a time.
3. Add Butter: Gradually add the softened butter, mixing until fully incorporated and the dough is smooth.
4. First Rise: Cover the dough and let it rise for 1-2 hours, or until doubled in size.
5. Shape and Second Rise: Shape the dough into a loaf or small rolls. Place it in a loaf pan or on a baking sheet. Cover and let it rise again for about 1 hour.
6. Bake: Preheat your oven to 350°F (175°C). Bake the brioche for 25-30 minutes, until golden brown.
7. Cool and Serve: Allow the brioche to cool slightly before serving.

Brioche’s tender crumb and buttery taste make it an indulgent treat, perfect for both sweet and savory dishes. Its versatility allows it to shine as French toast or alongside pâté. With its soft texture and rich flavor, brioche is a true indulgence in French baking, offering a luxurious twist on traditional bread.

Fougasse

Fougasse is a Provençal flatbread often shaped like a leaf or an ear of wheat, giving it a beautiful, rustic appearance. This bread is known for its thin, crusty exterior and airy crumb, often flavored with olives, herbs, cheese, or other savory ingredients. It’s a popular bread in Southern France, enjoyed as a snack or an accompaniment to a meal.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp active dry yeast
• 1 ¼ cups warm water
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• ½ cup pitted black olives, sliced

Instructions:

1. Mix the Dough: In a bowl, combine flour, salt, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Add rosemary and olives, kneading them into the dough.
2. Knead and Rise: Knead the dough for about 10 minutes until it’s smooth. Place it in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
3. Shape the Fougasse: Punch down the dough and roll it into an oval shape on a floured surface. Use a sharp knife to cut slits in the dough, stretching them to form the shape of a leaf.
4. Second Rise: Cover and let the shaped dough rise for 20-30 minutes.
5. Bake: Preheat your oven to 450°F (230°C). Place the dough on a baking sheet and bake for 15-20 minutes until golden and crispy.
6. Cool and Serve: Let the fougasse cool slightly before serving.

Fougasse is a delightful addition to any meal with its beautiful appearance and savory flavors. The olive and rosemary give it a Mediterranean flair, making it ideal for pairing with cheese, wine, or a hearty stew. Its thin, crispy texture is a treat on its own, enjoyed fresh out of the oven.

Pain d’Épi (Wheat Stalk Bread)

Pain d’Épi is a unique French bread shaped like a wheat stalk, with small segments that can be easily torn off. Made with a similar dough to a baguette, this bread is perfect for sharing, as each piece can be pulled apart without cutting. Its visual appeal and fun, pull-apart design make it popular for gatherings and as a showstopper at any meal.

Ingredients:

• 3 ½ cups bread flour
• 1 ½ cups warm water
• 2 tsp salt
• 2 ¼ tsp active dry yeast

Instructions:

1. Prepare the Dough: Dissolve yeast in warm water and let it sit until foamy. In a large bowl, combine flour and salt, then add the yeast mixture, mixing until a dough forms.
2. Knead and First Rise: Knead the dough for 10 minutes until smooth. Place it in an oiled bowl, cover, and let rise for 1-1.5 hours, or until doubled.
3. Shape the Épi: Gently deflate the dough and shape it into a long baguette. Using scissors, make cuts at a 45° angle along one side of the loaf, twisting each section to alternate sides, forming a stalk shape.
4. Final Rise: Cover and let the shaped bread rise for 30-45 minutes.
5. Bake: Preheat oven to 450°F (230°C). Bake the loaf for 20-25 minutes, or until golden brown and crispy.
6. Cool and Serve: Allow the bread to cool before serving.

Pain d’Épi is as delightful to look at as it is to eat. This wheat stalk-shaped bread brings elegance and novelty to any table, making it ideal for sharing and pulling apart during meals. Its crusty exterior and soft interior provide a satisfying balance, ideal for dipping in olive oil or serving with cheese.

Pain Poilâne (Poilâne-Style Sourdough)

Pain Poilâne, named after the famous Parisian bakery that popularized it, is a round sourdough loaf with a thick crust and complex flavor. Made with a blend of wheat and rye flour, this bread is hearty and packed with a mildly tangy taste that deepens over time. Pain Poilâne has become iconic and can be used in a variety of dishes, from tartines to soups.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rye flour
• 2 cups all-purpose flour
• 2 cups water
• 1 tbsp salt
• 1 cup active sourdough starter

Instructions:

1. Combine Ingredients: In a large bowl, mix whole wheat, rye, and all-purpose flour with water until a rough dough forms. Add salt and sourdough starter, mixing until incorporated.
2. Knead and Rise: Knead the dough on a floured surface for about 10 minutes. Place in an oiled bowl, cover, and let rise for 3-4 hours, until doubled.
3. Shape the Loaf: Punch down the dough and shape it into a round loaf. Place it in a floured proofing basket, cover, and let rise for an additional 1-2 hours.
4. Bake: Preheat your oven to 475°F (250°C) with a Dutch oven inside. Place the dough into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes for a crusty exterior.
5. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain Poilâne’s unique flavor and chewy texture make it a standout in the world of sourdough breads. Its thick crust and hearty crumb are perfect for toasting or enjoying with butter. This bread adds an artisanal touch to any meal, bringing a taste of one of Paris’s most famous bakeries right to your home.

Pain Viennois (Viennese Bread)

Pain Viennois is a lightly sweet, soft French bread often enjoyed at breakfast or as an afternoon snack. With its fluffy crumb and delicate sweetness, Pain Viennois is made even richer by adding milk and a bit of butter to the dough. This versatile bread can be enjoyed plain, toasted with jam, or even filled with chocolate for a sweet twist.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 tbsp sugar
• 2 ¼ tsp active dry yeast
• 1 tsp salt
• 4 tbsp butter, softened
• 1 egg (for brushing)

Instructions:

1. Activate Yeast: Dissolve the yeast in warm milk with 1 tablespoon of sugar and let sit until foamy, about 5 minutes.
2. Mix Ingredients: In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and knead until the dough forms. Add the softened butter and knead for an additional 10 minutes until smooth.
3. First Rise: Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
4. Shape the Loaves: Punch down the dough and divide it into two portions. Shape each portion into a long loaf and place on a baking sheet.
5. Final Rise: Cover the loaves and let rise for 30-45 minutes.
6. Brush and Bake: Preheat the oven to 375°F (190°C). Brush each loaf with a beaten egg for a shiny crust. Bake for 20-25 minutes until golden.
7. Cool and Serve: Let the loaves cool before slicing.

Pain Viennois is a delightfully soft and slightly sweet bread that’s perfect for pairing with coffee, butter, or jam. With its tender texture and subtle flavor, this bread is a favorite in French households for breakfast or a snack, and its versatility allows it to be enjoyed in both sweet and savory forms.

Pain d’Amande (Almond Bread)

Pain d’Amande is a French almond-flavored bread, loved for its mild sweetness and nutty aroma. With a delicate texture and the addition of almond extract, this bread is often enjoyed as a dessert or an afternoon treat. Sometimes garnished with sliced almonds, Pain d’Amande pairs well with tea or coffee and is a unique, nutty twist on traditional French bread.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• ½ cup sugar
• 1 ¼ tsp active dry yeast
• 1 cup warm milk
• 2 tbsp almond extract
• ½ cup sliced almonds (optional)

Instructions:

1. Activate the Yeast: Dissolve the yeast in warm milk with 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
2. Mix the Dough: In a mixing bowl, combine flour, salt, and remaining sugar. Add the yeast mixture and almond extract, mixing until a dough forms.
3. Knead and First Rise: Knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours, or until doubled.
4. Shape the Loaf: Punch down the dough, shape it into a loaf, and place in a greased loaf pan.
5. Second Rise: Cover and let the dough rise for an additional 30-45 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Sprinkle the top with sliced almonds, if desired, and bake for 25-30 minutes until golden brown.
7. Cool and Serve: Let the loaf cool before slicing.

Pain d’Amande is a delightful and aromatic almond bread that’s a bit sweeter than traditional French loaves, making it perfect for a treat. With its nutty almond flavor and light sweetness, this bread is often enjoyed with coffee or as a light dessert. Its soft crumb and crunchy almond topping make it a unique and satisfying experience.

Pain Brié

Pain Brié is a traditional bread from Normandy, known for its dense texture and slightly sweet flavor. This bread is unique because it’s heavily kneaded and beaten, giving it a tight, chewy crumb and sturdy crust. Pain Brié is often used as a base for cheese or butter, and its rich, satisfying taste pairs perfectly with hearty meals.

Ingredients:

• 3 ½ cups all-purpose flour
• 2 tsp salt
• 2 tsp sugar
• 1 cup warm milk
• 1 tsp active dry yeast
• 2 tbsp unsalted butter, softened

Instructions:

1. Activate Yeast: Dissolve the yeast in warm milk and let sit for 5 minutes until foamy.
2. Mix the Dough: In a large mixing bowl, combine flour, salt, and sugar. Add the yeast mixture and softened butter, mixing until a firm dough forms.
3. Beat the Dough: Knead the dough on a floured surface, beating it with a rolling pin or your hands to create a dense, tight crumb. Continue kneading and beating for about 10-15 minutes.
4. First Rise: Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. Shape the Loaf: Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
6. Final Rise: Cover the loaf and let it rise for an additional 30 minutes.
7. Bake: Preheat the oven to 425°F (220°C). Bake for 25-30 minutes, until the crust is golden and the loaf sounds hollow when tapped.
8. Cool and Serve: Let the bread cool before slicing.

Pain Brié is a dense and chewy French bread that’s full of flavor and tradition. Its unique preparation method gives it a satisfying, substantial texture, making it perfect for serving with cheese or butter. This rustic bread, hailing from Normandy, offers a rich and hearty option for those who appreciate a denser loaf with a bit of sweetness.

Pain de Campagne (French Country Bread)

Pain de Campagne, also known as French Country Bread, is a traditional rustic loaf typically made with a mixture of white, whole wheat, and rye flours. Known for its thick crust, open crumb, and mild sourdough tang, this bread is a staple in French households and pairs well with almost any meal. Its versatility and hearty flavor make it perfect for sandwiches, soups, or simply enjoying with butter.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup rye flour
• 1 ½ cups warm water
• 1 cup sourdough starter
• 2 tsp salt

Instructions:

1. Prepare the Dough: In a large bowl, combine all-purpose, whole wheat, and rye flours. Add the sourdough starter, warm water, and salt, mixing until a dough forms.
2. Knead and First Rise: Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours, or until doubled.
3. Shape the Loaf: Punch down the dough, shape it into a round boule, and place it in a floured proofing basket.
4. Final Rise: Cover and let the dough rise for an additional 1-2 hours.
5. Bake: Preheat your oven to 475°F (250°C) with a Dutch oven inside. Place the dough into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes for a golden, crispy crust.
6. Cool and Serve: Let the loaf cool on a wire rack before slicing.

Pain de Campagne is a wholesome and versatile bread that showcases the charm of rustic French baking. Its complex flavors from the whole wheat and rye flours create a depth that complements a variety of dishes. This country bread is beloved for its hearty, satisfying bite and is a must-have for anyone who enjoys artisanal sourdough loaves.

Pain Complet (Whole Wheat Bread)

Pain Complet is a classic French whole wheat bread that offers a nutty, earthy flavor and a tender crumb. This nutritious loaf is high in fiber and has a rich, slightly sweet taste from the natural wheat flour. Pain Complet is perfect for those looking for a healthier option without compromising on taste, making it ideal for sandwiches, breakfast toast, or simply enjoying plain.

Ingredients:

• 3 cups whole wheat flour
• 1 cup warm water
• 1 ½ tsp salt
• 1 tbsp honey
• 1 ½ tsp active dry yeast
• 2 tbsp olive oil

Instructions:

1. Activate the Yeast: Dissolve the yeast in warm water with honey, and let it sit until foamy, about 5 minutes.
2. Combine Ingredients: In a large bowl, combine whole wheat flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead and Rise: Knead the dough for 10-12 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
4. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
5. Final Rise: Cover the loaf and let it rise for another 30-45 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until golden brown and it sounds hollow when tapped.
7. Cool and Serve: Let the loaf cool before slicing.

Pain Complet is a nutritious and flavorful whole wheat bread that captures the essence of traditional French baking with a wholesome twist. Its rich taste and tender crumb make it a delightful addition to any meal, whether for breakfast, lunch, or a simple snack. This bread is perfect for those who want a health-conscious choice without sacrificing the satisfaction of a well-made loaf.

Pain Couronne (Crown Bread)

Pain Couronne, or Crown Bread, is a stunning French bread shaped like a ring or crown, often shared among friends and family. Known for its crisp crust and airy crumb, Pain Couronne is as beautiful as it is delicious. This bread is often served on festive occasions, making it a centerpiece on the dining table and enjoyed by tearing off pieces directly from the ring.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water
• 2 tsp salt
• 2 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp sugar

Instructions:

1. Activate the Yeast: Dissolve the yeast and sugar in warm water and let it sit for about 5 minutes until foamy.
2. Mix the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead and First Rise: Knead the dough for 10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours, or until doubled.
4. Shape the Crown: Punch down the dough, divide it into equal portions, and shape each portion into a small round ball. Arrange the balls in a ring on a baking sheet to form a crown shape, leaving a little space between each.
5. Final Rise: Cover and let the crown rise for another 30-45 minutes.
6. Bake: Preheat your oven to 425°F (220°C). Bake the crown for 25-30 minutes, or until the bread is golden and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool before serving.

Pain Couronne is a stunning bread that adds a festive touch to any table. Its crown shape encourages sharing and brings people together, making it perfect for gatherings. With its airy crumb and crunchy crust, Pain Couronne is not only visually appealing but also delicious, adding a touch of French tradition and elegance to any meal.

Pain de Mie (French Pullman Loaf)

Pain de Mie is a soft, fine-crumb French bread typically used for sandwiches or toast. Its square shape is achieved by baking it in a lidded Pullman loaf pan, resulting in a compact and uniform crumb. Slightly sweeter and softer than traditional French baguettes, Pain de Mie is known for its smooth texture and is often used to make classic French toast or elegant tea sandwiches.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 tbsp sugar
• 2 tsp salt
• 2 tsp active dry yeast
• 4 tbsp butter, softened

Instructions:

1. Activate the Yeast: Dissolve the yeast and sugar in warm milk, letting it sit for about 5 minutes until foamy.
2. Mix the Dough: In a mixing bowl, combine flour and salt. Add the yeast mixture and softened butter, kneading until a smooth dough forms.
3. Knead and First Rise: Knead the dough for 10-12 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled.
4. Shape and Place in Pan: Punch down the dough, shape it into a loaf, and place it in a greased Pullman loaf pan.
5. Final Rise: Cover and let the dough rise again for about 45 minutes until it reaches near the top of the pan.
6. Cover and Bake: Preheat the oven to 375°F (190°C). Cover the loaf pan with its lid and bake for 35-40 minutes until the loaf sounds hollow when tapped.
7. Cool and Slice: Let the loaf cool before slicing.

Pain de Mie is a versatile, soft-textured bread that is ideal for making sandwiches and toast. Its fine crumb and slight sweetness offer a pleasant contrast to the rustic French breads. Known for its practicality, this bread brings a touch of French sophistication to everyday meals, making it a popular choice in French households and bakeries alike.

Pain Poilâne (Sourdough Country Bread)

Pain Poilâne, or Poilâne bread, is a traditional sourdough loaf from Paris, known for its rich, tangy flavor and rustic appearance. Made with a mixture of whole wheat and white flour, this bread has a dense crumb and a dark, robust crust. Pain Poilâne is typically served in thick slices with cheese, pâté, or charcuterie, making it a staple at French gatherings and meals.

Ingredients:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½ cups water
• 1 cup sourdough starter
• 2 tsp salt

Instructions:

1. Mix Ingredients: In a large bowl, combine both flours and salt. Add the water and sourdough starter, mixing until a dough forms.
2. Knead and Rise: Knead the dough for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
3. Shape the Loaf: Punch down the dough, shape it into a round boule, and place it in a floured proofing basket.
4. Final Rise: Cover and let the dough rise for another 1-2 hours.
5. Preheat and Bake: Preheat the oven to 475°F (250°C) with a Dutch oven inside. Transfer the dough to the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until the crust is dark and crispy.
6. Cool and Serve: Allow the loaf to cool before slicing.

Pain Poilâne is a robust and flavorful sourdough bread that embodies the heart of traditional French baking. Its rich, earthy taste and rustic texture make it a favorite for pairing with savory dishes or simple butter and jam. This bread is a testament to the artistry of French breadmaking, bringing a taste of Parisian heritage to every meal.

Fougasse (Provençal Flatbread)

Fougasse is a popular French flatbread from Provence, often shaped like a leaf and filled with a variety of savory ingredients like olives, herbs, or cheese. This bread is known for its chewy texture and crispy edges, and it’s often served as an appetizer or snack. Fougasse is perfect for sharing and is commonly enjoyed with wine, cheese, or as a flavorful addition to a charcuterie board.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 2 tsp salt
• 2 tsp active dry yeast
• 2 tbsp olive oil
• Optional fillings: olives, fresh herbs, grated cheese

Instructions:

1. Activate the Yeast: Dissolve the yeast in warm water and let sit for 5 minutes until foamy.
2. Mix the Dough: In a large bowl, combine flour, salt, and olive oil. Add the yeast mixture and mix until a dough forms.
3. Knead and First Rise: Knead the dough for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
4. Shape and Add Fillings: Punch down the dough and divide it into two portions. Flatten each portion into an oval shape, pressing in olives, herbs, or cheese as desired. Use a knife to cut slits in the dough to create a leaf-like pattern.
5. Final Rise: Cover and let the shaped dough rise for 30-45 minutes.
6. Bake: Preheat your oven to 450°F (230°C). Place the dough on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until golden and crispy.
7. Cool and Serve: Let the fougasse cool slightly before tearing into pieces.

Fougasse is a visually stunning and flavorful bread that’s perfect for gatherings. Its leaf shape and savory fillings bring a touch of Provence to any table, making it ideal for pairing with cheeses, dips, and wines. With its chewy texture and endless customization options, Fougasse is a beloved flatbread that celebrates the flavors and culture of southern France.

Note: More recipes are coming soon!