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Type 0 wheat flour

350 oz

Corn semolina

150 oz


300 fl oz

Iodized salt

10 oz

Fresh brewer's yeast

7 oz

Extra virgin olive oil

60 fl oz


2 teaspoons

Provence herbs

5 oz

Coarse salt

1 oz

starters from France



vegetarian with gluten high in fiber high in iron with good fats

ready in

3 hours 35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


The focaccia you know is good in all ways. That Ligurian then does not compare ... This is what I propose is the typical provencal focaccia. Crunchy out, soft in the shape of an ear.

Fougasse step 1

step 1

Prepare yeast: melt yeast and honey in lukewarm water. Allow 20 minutes to ferment.

Fougasse step 2

step 2

In a bowl put flour 0 and semolina flour. Add the yeast with water. Mix well. Only when it's all blended add salt and oil.

Fougasse step 3

step 3

Form a ball and let it heat for 3 hours. (In a bowl, in a lukewarm oven but off and covered with film).

Fougasse step 4

step 4

At this point lay the dough, giving a rounded leaf type (elongated to tip and wide bottom). Now do cuts. 1 cut for length and many side edges.

Fougasse step 5

step 5

Widen the cuts edge slightly. Dust with mixed herbs and big salt. Bake at 200 degrees for 30/35 minutes.

Fougasse step 6

step 6

I advise you to serve it warm, otherwise it will harden a bit by accompanying it with mixed salami and cheeses.

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