Fougasse (French-Style Flatbread)

As a huge fan of French bakeries, I've admired fougasse from a distance for many years. And by, "from a distance," I mean these beautiful loaves were always perched high up in the corners of some shelving, and used purely as decoration, or so I assumed. They might have been selling them over the counter as well, but I can't tell you for sure, since I was always so distracted picking out my pain au chocolat, pain de champagne, and baguettes.

The point is, I always thought of fougasse as something you looked at, and not actually ate, until I started making them, and I realized they're every bit as extraordinary as those other items I used to line up for. I found the combination of its thin, chewy, crispy crust, and light, airy crumb inside beyond additive. Ironically, all those decorative cuts, which I thought were simply there to make the loaf look pretty, were really the secret to the whole experience. They created lots of extra surface area, which as you know, means more flavor and texture.

By the way, I like my fougasse very well baked. I don't want dry bread, or a charred surface, but I do want the outside as crispy as I can get it, with a nicely browned bottom crust. If you want something a little lighter and more supple, feel free to cut down on the baking time a bit, but either way, I really do hope you give this impressive (looking and tasting) flatbread a try soon.