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Fougasse Bread

Prep Time
2 hrs
Cook Time
15 minutes
Total Time
2hrs 15 mins

Our easy-to-follow recipe shows you how to make authentic fougasse bread in your wood-fired oven. Fougasse is a delicious French flatbread that is similar to Italian focaccia. The crisp crust gives way to a spongy, slightly chewy crumb. Fougasse is traditionally shaped to look like a rustic leaf, with open slits mimicking the veins and stem of the leaf.


  • 500g strong white flour, plus extra for dusting
  • 7g fast-action yeast
  • 10g salt
  • 350ml tepid water


    1. Preheat your Fuego oven to 200°C.
    2. To make the dough, place the flour in a mixing bowl and stir the salt through it and then the yeast. Slowly add the water and bring the mix together into a sticky dough.
    3. Tip the dough out on to your worktop and knead for about 10 minutes. Place in a clean, floured bowl. Cover the bowl with a damp kitchen cloth and leave to rise for 1 hour or until the dough has doubled in size.
    4. Using a dough scraper, gently tip the risen dough out on to your worktop. Using the scraper cut the dough into quarters. You should then have 4 portions of dough, shaped like flat rounded triangles or leaves. Using the tip of the dough scraper, cut a line in the middle of the leaf shaped dough, making sure you cut right through without reaching both ends. This line will be like a centre vein on a leaf. Then, on either side of that line, at a 45-degree angle, cut three little ‘veins’ in the same way. Stretch the dough slightly so the holes open up. Repeat the process with the other 3 pieces of dough.
    5. Place the leaves onto two floured baking sheets, two leaves per sheet. Allow to prove for another 30 minutes covered with a damp cloth.
    6. Using a floured pizza peel, slide the fougasse breads directly on to the hot oven floor, spraying a mist of water inside the chamber before you shut the door. Bake for 12–15 minutes.

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      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

      My Fuego wood fired pizza oven...

      “We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

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      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)