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Donna R. Luis

French Sweet Fougasse

A soft, enriched Provençal sweet bread infused with fragrant orange blossom water, butter, and sugar. The dough is prepared the night before, chilled overnight, then shaped, finished with sweet buttery pockets, and baked until golden. A final touch of orange blossom water gives the warm fougasse its distinctive floral finish.
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Cook Time 20 minutes
Waiting 15 hours
Total Time 15 hours 20 minutes
Course: Bakery
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 20 grams fresh baker’s yeast
  • 150 ml milk
  • 3 eggs beaten
  • 500 grams flour
  • 60 grams sugar
  • 1.5 teaspoons fine salt
  • 100 grams butter diced
For the Finishing
  • 5 tablespoons orange blossom water with some optionally replaced by rum as in the source
  • 50 grams butter
  • 80 grams sugar

Equipment

  • Stand mixer with dough hook
  • Mixing bowl
  • Hob or stovetop for warming the milk
  • Measuring spoons
  • Knife for dicing the butter
  • Lightly floured work surface
  • Silpat mat, Flexipat, or sponge cake tin
  • Parchment paper or a second Silpat mat
  • Wooden spoon handle or your thumb for making indentations
  • Oven

Method
 

The Night Before
  1. Dissolve the Yeast: Warm the milk, then dissolve the fresh baker’s yeast in it.
  2. Begin the Dough: Pour the milk-and-yeast mixture into the bowl of a stand mixer.
  3. Add the Main Ingredients: Add the beaten eggs, flour, and sugar to the mixer bowl.
  4. Knead the Dough: Knead on low speed for 2 to 3 minutes, then increase the speed and continue kneading for another 7 to 8 minutes.
  5. Incorporate the Salt and Butter: Add the fine salt and diced butter, then knead for another 10 minutes until the ingredients are thoroughly incorporated.
  6. First Rise: Transfer the dough to a bowl, cover it with a cloth, and leave it in a warm place for 1.5 to 2 hours, or until the dough has doubled in volume.
  7. Deflate the Dough: Gently deflate the risen dough on a lightly floured work surface.
  8. Refrigerate Overnight: Return the dough to the bowl, cover it tightly with cling film, and refrigerate it overnight.
D-Day
  1. Bring the Dough to Room Temperature: Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
  2. Prepare the Dough for Rolling: Place the dough on a Silpat mat or in a sponge cake tin such as a Flexipat.
  3. Cover Before Shaping: Place a sheet of parchment paper or a second Silpat mat over the dough.
  4. Shape the Fougasse: Roll out the dough through the covering sheet, or flatten it using the palm of your hand, forming a rectangle approximately the size of the mold or baking tray.
  5. Final Rise: Remove the top parchment paper or Silpat mat and let the shaped dough rise in a temperate, draft-free place for about 1 hour.
  6. Preheat the Oven: Preheat the oven to 180°C.
  7. Create the Indentations: Press your thumb or the handle of a wooden spoon into the surface at regular intervals to create small indentations across the fougasse.
  8. Fill the Indentations: Place a drop of orange blossom water, a small cube of butter, and a little sugar into each indentation.
  9. Finish the Surface: Sprinkle the remaining sugar evenly over the entire surface of the dough.
  10. Bake the Fougasse: Place the prepared fougasse in the hot oven and bake for approximately 20 minutes, until baked and golden.
  11. Add the Final Orange Blossom Finish: As soon as the fougasse comes out of the oven, spray orange blossom water over the still-warm surface.
  12. Cool and Serve: Allow the fougasse to cool before cutting it into squares and serving.

Notes

  • The dough requires an overnight refrigeration period, so begin the recipe the evening before you plan to bake it.
  • The first rise is complete when the dough has doubled in volume.
  • Covering the dough with parchment paper or a second Silpat mat makes it easier to roll without sticking to the rolling pin.
  • Let the shaped dough rise in a draft-free, temperate place before adding the finishing ingredients.
  • Press the indentations at regular intervals so the orange blossom water, butter, and sugar are distributed across the surface.
  • The fougasse should be finished with orange blossom water immediately after baking while it is still warm.
  • Allow the fougasse to cool before cutting it into squares.