Fougasse using sourdough starter

Do any of you have a Fougasse recipe that uses sourdough starter? I was watching America’s test kitchen and the ladies made this wonderful Fougasse bread, I wondered if any of you bakers have a recipe you would like to share.

Been a long time since I made one. In fact its the only time I’ve made a fougasse and did so while I had a long fermenting sourdough on the go. So this was a quick yeasted fougasse, please see the recipe below, which I’m sure can be tweaked to a sourdough…


  • 250g strong bread flour
  • 170g water
  • 20g tomato paste
  • 5g salt
  • 5g dried yeast
  • 1 tablespoon olive oil
  • Dried Basil


  1. Measured out the flour in a bowl.

  2. Added the yeast and salt, making sure they’re kept apart, and the oil.

  3. Mixed the tomato paste in the water till fully distributed then added it to the flour and formed the dough.

  4. Kneaded till full gluten formation.

  5. Transferred to an oiled bowl, covered and left to bulk ferment till ready (60 - 90 minutes).

  6. Pre-shaped into a round, rest for 15-20 minutes.

  7. Form the leaf with cuts then sprinkle with dried basil.

  8. Final proof for 1 hour.

  9. Bake in preheated oven at 220C for 10-15 minutes or until ready.

  10. Take out of oven then spray, or brush, with olive oil.

  11. Allow to cool.

Just choose how much to preferment and convert it like one would convert a normal yeasted bread recipe.

Thanks for the quick response.

My pleasure. Looking forward to see how yours turns out.

I need to get a baking stone first. I will post pictures when I make it.

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