The famous whole wheat Provençal fougasse, a leaf-shaped focaccia that is very simple and tasty. A focaccia with cuts that can resemble a leaf or an ear of wheat, with many variations, but the traditional Provençal fougasse is simply prepared with Provençal herbs. Typically, Provençal herbs refer to a mix of rosemary, savory, oregano, and basil. In fact, the authenticity guidelines for the herbes de Provence mix also indicate exact percentages: 26% for rosemary, savory, and oregano, 19% for thyme, and only 3% for basil.
Today we talk about Savory with the friends of Herbs and Flowers on the Plate, which some also call pepper herb because it has a spicy flavor but also reminds of thyme and lemon.
I rarely use it alone in cooking because I prefer to mix it with other herbs.
Savory is part of the Lamiaceae family, known as Satureja montana, a perennial plant. Let’s use it because it’s beneficial, anti-inflammatory, antioxidant, and also antibacterial.
Try it alone, whether fresh if you have the plant or dried, I often use aromatic herbs instead of salt as I explain in the dedicated article.
Savory also makes beautiful little flowers that brighten your garden, or in pots on the kitchen window.
I also wanted to prepare semi-whole wheat fougasse with type 2 flour and a bit of semolina to add crunchiness to the dough. (I don’t use Manitoba, I assure you it’s absolutely not necessary).
These whole wheat Provençal fougasse disappeared so quickly that next time I will try to widen the cuts even more and maybe prepare them in a rectangular shape.
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If you’re looking for other types of focaccia, I can recommend
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 490.59 (Kcal)
- Carbohydrates 77.99 (g) of which sugars 1.31 (g)
- Proteins 14.19 (g)
- Fat 13.54 (g) of which saturated 1.74 (g)of which unsaturated 0.00 (g)
- Fibers 3.90 (g)
- Sodium 90.72 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Whole Wheat Provençal Fougasse
- 3 1/4 cups type 2 flour
- 3/4 cups re-milled durum wheat semolina
- 1 1/4 cups water
- 1/4 cups extra virgin olive oil
- 1 tsp rice malt
- 1 tsp dry yeast
- 1 tsp sea salt
- 2 tsps aromatic herbs (rosemary, lavender, savory, oregano, basil, marjoram)
Tools
- Stand Mixer
Preparation of Whole Wheat Provençal Fougasse
Mix the flours with the yeast in the stand mixer.
Dissolve the malt with a splash of water and pour into the dough with the oil and a bit more water.
Start mixing with the hook and gradually add the rest of the water.
Also add the aromatic herbs and almost at the end when the dough is well combined (it takes about 10 minutes) add the salt.
Remove the dough, place it on the floured work surface and fold it a few more times, shape it into a ball and move it to an oiled bowl.
Let rise until doubled in size (2 and a half hours).
Cut the dough in two, gently spread it on the floured baking sheet in a leaf shape.
Cover and let rise for at least half an hour. Brush with oil, make cuts with a knife, open them wide, unfortunately mine closed a bit.
Sprinkle with salt or another pinch of herbs.
Bake in the oven at 400°F for 25 minutes.
Remove and let cool. Serve with vegetables.
The other recipes with savory from the friends of Herbs and Flowers on the Plate:
Green Bean and Edamame Salad with Lime and Aromatic Herbs by Elisa
Pork Roast with Savory by Tiziana
Tips for Whole Wheat Provençal Fougasse
Store the fougasse in a bag to keep it from the air. Remember to open the cuts well, otherwise, they will close during baking. You can add olives, a mix of different aromatic herbs, only savory, or whatever you like in the filling.
