Fougasse and Pizza
Recipe from Grace Pilato

Fougasse is a flatbread that is formed into shapes by cutting slits through the dough. 
Use your fingers to enlarge these openings, making wonderful shapes such as leaves, 
trees, sunburst, flowers, ladders, lattices, and wheat stalks to name a few. When the shapes 
are made they are then brushed liberally with extra virgin olive oil and if desired, sprinkled 
with cheeses, herbs, and coarse salt. Often black olives and herbs can be incorporated into 
the mixing of the dough. This bread pulls apart very easily and is wonderful to pass around 
at the table, breaking bread together. 

Yield: 3 large 11” x 15” fougasse, focaccia, or pizza
Preparation time: 30 minutes
Inactive rest time: 2-3 hours
Bake time: 15-30 minutes depending on size of pieces

Ingredients
½ cup warm water
2 tablespoons yeast
½ teaspoon sugar
6 cups unbleached all purpose flour
1 tablespoon salt
2 cups warm water
¼ cup extra virgin olive oil
Egg wash – egg beaten with teaspoon of water
Plus toppings


Procedure to make the dough
Place the warm water in a small bowl, sprinkle yeast over the surface, add the sugar and whisk briefly. 
Leave in a draft-free spot to proof for five minutes. It should look foamy and bubbly.

While the yeast is proofing, get a large bowl, add the measured flour and salt, and stir.

If using an electric mixer with a dough hook – place the yeast mixture, two cups water, and olive oil 
in the bowl. With the mixer on low speed, add one cup of flour mixture at a time. If the dough looks too wet, 
add a little more flour; if too dry, add a little more water, one teaspoon at a time. Remember it is easier 
to add more flour than water if you need it. Continue to mix at medium speed for about eight minutes or until 
the dough feels smooth and pliable and looks silky.

Alternatively, this step can be done by hand. In a bowl, make a well in the center of the flour mixture and 
add all liquids into the well. Gradually move flour mixture into the liquids using your hand or a wooden spoon. 
When dough starts to form a ball, remove it from the bowl and knead on a floured surface until it feels smooth 
and pliable and looks silky. If too wet add a little more flour, if too dry add a little more water by kneading 
the dough with water on your hands.

Rub the inside of a large bowl with one tablespoon of olive oil. Roll the ball of dough around in the bowl, 
coating it with the oil. Cover the bowl with plastic wrap or place in a large sealable plastic bag and allow 
to rise in a draft-free spot for 1 to 1 ½ hours or until double in size.


For Fougasse
Punch dough down and divide into three equal pieces. Shape into three balls. Place balls on work surface, cover 
with plastic wrap, and allow to rest for five to ten minutes. Grease baking sheets with one tablespoon of olive oil. 
Using one piece of dough at a time, place the dough onto the greased baking sheet. Decide on the shape you want 
(leaf, tree, circle, ladder, etc.). Press the dough into the shape with the palms of your hands – starting from 
the center of the dough and working the dough toward the ends and sides of the baking sheet. Once you’ve achieved 
the desired shape, use a pair of scissors to snip areas to open up inside the form. Using your fingertips, stretch 
and widen the snipped out areas. You can also snip pieces on the outside of the form to enhance your design. Cover 
with a tea towel and place in a warm, draft-free spot to rise again for 30 to 45 minutes. Placing the prepared 
sheet in a large kitchen garbage bag works well.

After dough rises, brush it with an egg wash and sprinkle with desired toppings, such as garlic powder, herbs, 
cheeses, sesame seeds, etc. Let it rest for five minutes and then brush again with egg wash.

Bake at 400 degrees for 15 to 20 minutes or until golden brown.


For Pizza
Punch dough down and divide into three equal pieces. Shape into three balls. Place balls on work surface, 
cover with plastic wrap, and allow to rest for five to ten minutes. Grease baking sheets with one tablespoon 
of olive oil. Using one piece of dough at a time, place the dough onto the greased baking sheet. Stretch 
the dough out with the palms of your hands – starting from the center of the dough and working the dough to 
the ends and sides of the baking sheet, making it fit. Cover with a tea towel and place in a warm, draft-free 
spot to rise again for 30 to 45 minutes. Placing the prepared sheet in a large kitchen garbage bag works well.

Pizza Toppings (whatever you like, following are what I used for Food Club):
Pizza sauce (puréed tomatoes, tomato paste, olive oil, oregano, basil, salt and pepper)
Sautéed onions and red peppers
Grated parmesano-reggiano and mozzarella cheeses

Add your toppings, being careful to remember that if you add too many liquid-y toppings, your pizza will 
be soggy. Also, the more toppings you add to your pizza, the longer the cooking time.

Bake in a 400 degree oven for about 30 minutes or until the bottom crust is golden. When the pizza is done, 
remove immediately and place on a cooling rack. Let it rest for four or five minutes, then cut and serve.