Baking Classics: Fougasse Leaves

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The Technique

Fougasse Leaves

 Flatbreads are some of the easiest yeast breads you can prepare. All you need is a little time but it will be well worth it. Fougasse Leaves are made from a basic formula of focaccia dough. It’s an impressive bread style most often seen in France & some parts of Italy as the cuts made in the dough puff & bake into beautiful shapes ideal for spring entertaining & Easter in particular. It’s a wonderful alternative to traditional homemade rolls that may be found in the bread basket & certainly a fresh & modern offering for celebration menus. Logistically, the dough may be prepared well in advance & the longer it stands before baking, the flavor only develops even more. Simply shape the dough on Easter morning, make the cuts & bake them. Use it to decorate the center of your table & accompany with olive oil or serve it as an appetizer with tapenade. Learn how to make Fougasse Leaves in your own kitchen perfect for a variety of fresh spring party menus.
 How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Easter Recipes

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFougasse Leaves
makes 4 {7 x 8-inch} flatbreads

1 cup warm water, plus a Tbsp or 2
2 3/4 tsp active dry yeast
2 cups all purpose flour
1 cup cake flour
2 tsp kosher salt
2 Tbsp olive oil
Olive oil
Kosher salt & freshly ground pepper

Combine 1 cup water & the yeast in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together the all purpose flour, the cake flour & the salt in the bowl of an electric heavy-duty stand mixer. Pour the yeast mixture & the olive oil over the flour mixture. Blend the mixture on Low speed until it comes together in a ball around the dough hook, about 1 minute. If the mixture seems a bit dry, add enough additional water so that the dough comes together around the hook & cleans the sides & bottom of the bowl completely. Increase the mixer speed a notch or two & blend an additional 6 minutes. The dough will separate into 2 or 3 masses & come back together throughout the blending procedure. While the mixer is on, the dough will appear as if it were the propellers of a helicopter in flight. Stop the mixer. Remove the dough from the work bowl. Knead it several times on an unfloured surface. Form the dough into a disc by pressing the outer portions to the center using the palm of your hand. It should feel smooth & may squeak during shaping. Flip the dough over & spin it several times between your hands into a ball. Place the dough in an oiled bowl then oil the surface as well. Cover the bowl with plastic wrap & allow to rise in a draft-free spot 1 1/2 hours or until the volume doubles.

Press the dough down all over the surface with your fingers to release the air. Cover with plastic wrap & allow to rise a second time 1 hour. Press the dough down once again to deflate it. Transfer it to a work surface. Divide the dough into 4 {6 to 7-ounce} pieces & shape them into a ball. Place each dough ball in an oiled 8-inch bowl being certain to oil the surface of the dough, too. Cover tightly with plastic wrap. Chill 24 or up to 48 hours.

Remove the dough from the refrigerator. Let stand at room temperature 1 1/2 hours. The dough will feel puffy. Working with one piece of dough at a time, gently pick it up & begin shaping it into a triangle with rounded corners that measures approximately 5 x 7-inches. Do not allow it to deflate too much. Place the dough on a lightly floured surface. Using a sharp knife, cut 2 {1 1/2-inch} slits down the center & a 1/2-inch slit at the bottom. Cut 3 {1-inch} slits at an angle on both sides of the first cuts to resemble leaf veins. Cut 3 {1/2-inch} slits on the dough edges between the angular cuts. Carefully transfer the dough to a parchment paper-lined half sheet pan. The cuts will begin to open during this time. Once on the pan, open the slits by lifting the dough & repositioning it to neaten the shapes. Cover loosely with plastic wrap. Repeat with the remaining dough. Two flatbread will fit on one half sheet pan. Let stand 20 minutes. 

Position one of the racks in the lower third portion of the oven. Preheat the oven to 450 degrees. Meanwhile, remove the plastic wrap & gently brush the dough surfaces with olive oil. Bake one pan at a time 15 minutes or until golden. If a more browned surface is desired, run the pan under the broiler 45 to 60 seconds. Remove the bread from the oven. Brush with additional olive oil. Sprinkle with salt & pepper. Serve with a variety of items such as Sweet Pea-Ricotta Spread or Fresh Herb Cheese.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

 
How To Make Fougasse Leaves

Focaccia is a flatbread variety that’s fairly easy to prepare & the good news is that you don’t need any special equipment to bake a quality recipe. The simplicity makes it one of the most ideal bread styles for a beginner. Fougasse Leaves are just one of the many shapes that may be crafted from this versatile dough.

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My tutorial is quite detailed but do not mistake it as being a difficult dough to prepare because it’s actually the opposite. If you have never made flatbreads, I think you’ll find the instruction to be helpful as the visual cues will confirm that you’re doing everything correctly. Here’s what you should know.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes
No. 1

 Combine 1 cup water & the yeast in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together the all purpose flour, the cake flour & the salt in the bowl of an electric heavy-duty stand mixer. Pour the yeast mixture & the olive oil over the flour mixture. Blend the mixture on Low speed until it comes together in a ball around the dough hook, about 1 minute. If the mixture seems a bit dry, add enough additional water so that the dough comes together around the hook & cleans the sides & bottom of the bowl completely. Increase the mixer speed a notch or two & blend an additional 6 minutes. The dough will separate into 2 or 3 masses & come back together throughout the blending procedure.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1a

While the mixer is on, the dough will appear as if it were the propellers of a helicopter in flight.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1b

Stop the mixer. Press the dough together.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1c

Remove the dough from the work bowl. Knead it several times on an unfloured surface. Form the dough into a ball by pressing the outer portions to the center using the palm of your hand. It should feel smooth & may squeak during shaping. 

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1d

Flip the dough over & spin it several times between your hands into a ball.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1e

Place the dough in an oiled bowl then oil the surface as well. Cover the bowl with plastic wrap. 

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

1f

Allow to rise in a draft-free spot 1 1/2 hours or until the volume doubles.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter RecipesNo. 2

 Press the dough down all over the surface with your fingers to release the air. Cover with plastic wrap & allow to rise a second time 1 hour. 

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

2a

Press the dough down once again to deflate it.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes2b

Transfer it to a work surface.
 How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter RecipesNo. 3

Shape the dough into a square.

3a

Divide the dough into 4 {6 to 7-ounce} pieces.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

3b

Shape them into a ball.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

3c

Place each dough ball in an oiled 8-inch bowl being certain to oil the surface of the dough, too. Cover tightly with plastic wrap. Chill 24 or up to 48 hours.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

3d

Remove the dough from the refrigerator. Let stand at room temperature 1 1/2 hours. The dough will feel puffy.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter RecipesNo. 4

Working with one piece of dough at a time, gently pick it up & begin shaping it into a triangle with rounded corners that measures approximately 5 x 7-inches. Do not allow it to deflate too much.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes

4a

Place the dough on a lightly floured surface. Using a sharp knife, cut 2 {1 1/2-inch} slits down the center & a 1/2-inch slit at the bottom. Cut 3 {1-inch} slits at an angle on both sides of the first cuts to resemble leaf veins.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes4b

Cut 3 {1/2-inch} slits on the dough edges between the angular cuts.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter RecipesNo. 5

Carefully transfer the dough to a parchment paper-lined half sheet pan. The cuts will begin to open during this time. Once on the pan, open the slits by lifting the dough & repositioning it to neaten the shapes. Cover loosely with plastic wrap. Repeat with the remaining dough. Two flatbread will fit on one half sheet pan. Let stand 20 minutes. 

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter Recipes5a

Position one of the racks in the lower third portion of the oven. Preheat the oven to 450 degrees. Meanwhile, remove the plastic wrap & gently brush the dough surfaces with olive oil.

How To Make Fougasse Leaves By Rebecca Gordons Buttermilk LIpstick Culinary Instructional Digital Magazine. Spring Entertaining. The New Easter Entertaining Bread Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama Spring Entertaining Southern Entertaining Southern Hostess GameDay Recipes Crafts Easter Bread Easter Dinner Easter RecipesNo. 6

 Bake one pan at a time 15 minutes or until golden. If a more browned surface is desired, run the pan under the broiler 45 to 60 seconds. Remove the bread from the oven. Brush with additional olive oil. Sprinkle with salt & pepper. Serve with a variety of items such as Sweet Pea-Ricotta Spread or Fresh Herb Cheese.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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