Name: Fougasse with Sea Salt & Sorrel Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 cup bread flour; ½ cup water; &frac18; tsp. active yeast; 3 ¼ cups bread flour; 1 cup water; 2 tsp. Kosher salt; 2 tsp. active yeast; 3 Tbsp. olive oil; 2 Tbsp. fresh oregano finely chopped; 2 Tbsp. fresh rosemary finely chopped; 2 cups fresh sorrel torn in pieces

This store requires javascript to be enabled for some features to work correctly.

Cured

Fresh

Gear

Gift Cards

Recipes

Our Story

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.

Recipe

Poolish

1 cup
bread flour
½ cup
water
⅛ tsp.
active yeast

Dough

3 ¼ cups
bread flour
1 cup
water
2 tsp.
Kosher salt
2 tsp.
active yeast
3 Tbsp.
olive oil
2 Tbsp.
fresh oregano , finely chopped
2 Tbsp.
fresh rosemary , finely chopped

Sorrel Salad

2 cups
fresh sorrel , torn in pieces
olive oil
Kosher salt

Poolish

Step 1

Mix the flour, water, and yeast in a 1-quart container. Cover and let ferment at room temperature for 8-12 hours.

Dough

Step 1

Add the poolish, flour, salt, and water to the bowl of a heavy-duty mixer fitted with a dough hook. Mix on the lowest speed until the dough is shaggy, about 1 minute. Cover with plastic wrap and let rest for 20 minutes

Step 2

Add the yeast to the mixture. Turn the mixer on low and slowly drizzle in the olive oil. Turn the mixer up to medium and continue mixing for 3-5 minutes. Add the herbs and mix until incorporated, about 1 minute.

Step 3

Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour. Halfway through, punch down the dough and fold the sides over itself. Re-cover the bowl and let rise for the remaining time.

Step 4

Preheat the oven to 450 F. Line two half-sheet pans with parchment paper and lightly oil the top of the parchment.

Step 5

Turn out the dough onto a floured surface and knead into a ball. Divide the dough into two and place it on the prepared sheet pans. Using your fingers, flatten each piece into a 12×8-inch oval and then gently stretch the bottom to form a rough triangle. Cover with a kitchen towel and let rest for 10 minutes.

Step 6

Make two vertical cuts in the center of each oval using a sharp knife or pizza cutter. Reach under the dough and spread it apart to open up the cuts. Then, make six diagonal cuts on each side of the center cuts. Again, reach under the dough and gently spread it outward to form the leaf shape. Let rise uncovered until noticeably puffy, about 20-30 minutes.

Step 7

Generously coat the dough's surface with olive oil using a pastry brush. Sprinkle with flaky sea salt and black pepper. Bake until golden brown, about 20-25 minutes. Remove the bread from the oven and brush with more olive oil.

Sorrel Salad

Step 1

In a medium bowl, add the torn sorrel or herbs. Lightly coat the salad with olive oil and season with Kosher salt.
Serve with the bread. Tearing bites of bread and enjoy with a bit of sorrel salad.