i second this, my family and i were all at home during 2020 and we used so many chef john recipes, all of which were great, and many i now know by heart (garlic naan and others)
Around the outside, around the outside! Never seen or heard of this bread before meaning it not only looks AND sounds delicious, but you get to learn and get to eat something new each week with Chef John!
1. If focaccia and a pretzel had a baby : fougasse 2. I'm impressed that Chef John watches America's Test Kitchen 3. You are, after all, the lad or lass of the fougasse
The fougasse was usually the first bread cooked by the baker in the days of wood ovens because it was used to gauge the temperature and needed heat like a pizza. There are versions with olives that are pretty popular. They’re very easy to find in Montréal bakeries.
@@recoil53 my grandmother hated electric irons and had a heavy metal one she used to heat on the stove. She would spit on it to judge the heat. I used to be both facinated and disgusted !!!
A French bakery in my city makes this, but less pretzel-like, and softer. As a ham and Gruyère sandwich. It unbelievably delicious. Every now and then I drive across town to get one, and a tart or pastry.
Thanks. I'm in France, made 2 fougasses during Covid lockdown, very tasty but not pretty. Maybe I was trying to run before I could walk: added olives, cheese, dried tomatoes etc. I'll start a plain, just rosemary, one tomorrow morning and edit this post with the results about this time tomorrow. [Edit: Done. Much nicer looking without the added stuff. It's my 3rd go at handling this very soft dough, so that may have helped. Used a clean paint scraper as the cutter - worked well.)
This looked so good I made it right away. There is something so special about applying the humble combination of time and technique to basic ingredients. Fantastic bread that got better as it cooled from warm to room temp. Thanks Chef John.
I am so excited to see this recipe! My local bakery makes this every Saturday and it is my favorite weekend treat. I am looking forward to making it myself 👍🏻
LOVE ❤ ❤ ❤ Fougasse!!!! Discovered it at a little tiny bakery in Maine....so so good!!!! We always need to buy 2 because we devour one on the drive home!!!
Food Wishes is the rare channel where I click on a video and instantly give it a Like because I know it’s going to be an enjoyable video! Always great Chef John!
I have a rosemary bush (shrub) in my back yard - it was planted many years ago and seems to be thriving. I never knew what I could use it for.....now, I will have to give this recipe a try !!
Nice! Between the time on the counter for the stretch and fold and the overnight in the fridge, I can imagine that the yeast has developed a nice complex flavor. I love high hydration doughs for all the crispiness produced on the crust. This is one bread recipe that I will defiantly do!
OMG - Wonderful - Mine was a little puffier cuz I let it rise a little more - thanks Chef John - This one is a keeper. Out of the oven - with butter - heaven.....
Wow. That does sound good! You’re very lucky to have that bakery but I’m also glad that I don’t live near you or I’d be a thousand pounds. That bakery owner could retire off of me.
😲 I never would have thought to make this sweet!!! & I have orange blossom water!!!! I can't wait to get my new stove hooked up!!!! That is going to be one of my 1st bakes!!!! Thank you for opening my mind...
They look ideal for dipping in a cheese or marinara dip... Yummy! I need to try! I saw one version where they had 3 cuts, one horizontal and two vertical, made ghost faces, super cute!
I'm always amazed by things American discover what we (French) take as granted. Next try Fouée or Fouace the almost the same but different coming from Anjou
@@thycauldron Answered 3 time but look like YT doesn't like my not so google client on my phone. So it's Type 45 should be american baking flour I think.
Hi freddjxx, thanks for mentioning fouée and Fouace. I wish someone would do an updated French cookbook. Our Julie has been gone a long time, styles have changed. À bientôt!
an easy french thing you can find in most of boulangeries in France, even in supermarckets (yes, in France, we have boulangerie in supermarkets where they make bread and other stuffs in-situ) traditionnaly with black olives or lardon/gruyère, or mysteries ingrédients of the day.... salut et fraternité !
I have a thing to say about a pizza stone is not necessary but if you find your pizzas or your breads having soft bottoms try preheating the sheet pan in the furnace
“Which is why people call this the snowflake of flatbreads - or at least that’s what I call it … and I’m people.” This made me laugh out loud, I don’t know why. Thanks Chef John, you’re a gem.
I started a playlist of things I intend to make and mostly, they are things you've made. I might need to add the Khachapuri if I haven't already. Also could theoretically alter the topping and make this into some breadsticks coated in garlic butter. NGL, I know I'd have to make a double batch to 3x as much (large family) because as much as I love bread, I could probably eat both of what you made here in a day if I'm gluttonous but 3 if I don't over do it.
Always think this is one of the most spectacular looking breads to give as a gift or place down on a dinner table. Though the traditional shape is supposed to resemble an ear of wheat, growing up we used to call it "Swiss cheese plant bread" as it looks like the leaf of that plant. [𝘔𝘰𝘯𝘴𝘵𝘦𝘳𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘴𝘢] But hey that was the 70's when they were really poplar plants. I also like doing a version with cheese in it & studded with olives. 🤤 In France it was often a bread used to test the heat of the ovens before the main breads went in.
@@musigalglo Hehe, great minds think alike. I made the same association in my head. I also used it the other way round to remember the plant's scientific name when I studied horticulture many moons ago. We had to memorise at least 50 plants a week so would use many mnemonics to do so. Like Common Nettles are called 𝘜𝘳𝘵𝘪𝘤𝘢 𝘥𝘪𝘰𝘪𝘤𝘢, and it 'urts [hurts] when you touch one the wrong way.
Ohhhhhh I’d kill for fougasse right now! I’m really upset I left croissants, brioche and crepes at the store last night because I had gone bread bonkers in my hungriness. Pretzels, naan, bagels and English muffins made it home to join pita and tortillas. I mean…I think I even have Belgian waffles somewhere. There’s just a limit. But my god, if I could truly just live on bread…
Feeling your pain Kate... English toasting bread & lemon blueberry biscuits made it home to join tortillas, but wishing I had fougasse, croissants and brioche.... & I can't even make this right now, I'm in between stoves, waiting to get the new one hooked up....
@@NatalieCWilliams Oooo! Butter & garlic! Sounds like a winner to me!👍 Speaking of cheese, 🤔maybe sprinkle some grated parmesan in it! Thanks for the info. Take care luv. 🤗
You know you're from NY if you see Fugazy from fougasse. And if you're old enough and were near NYC you also drove by Fugazy Continental more than a few times.
Hi chef ! I'm from the south of France and we eat fougasse a loooot ! It's so popular. There is a lot of flavour variations (rosemary, garlic, goat cheese, pork belly and cow cheese, chorizo, olives... ) : -P ! Great recipe ! Thank you for sharing : -)
Am I the only one who scrolled through every comment before watching the video, hoping for a "You are the Bob Fosse of shaping your Fougasse. Show off your tastiest moves." 😂 Alas, my bread pun was left on the table like yesterday's crumbs. Sad.
Yes, the recipe link was broken, but now it's fixed. Thank you!
Fabulous. Looks like this would be great with Soup.
Hey Chef John, just wanted to let you know the video for your Irish Soda Bread recipe is pointing to the wrong thing.
Chef John, this is one of the few things that helps my mind and emotions. You really helped hundreds of people through the quarantine.
i second this, my family and i were all at home during 2020 and we used so many chef john recipes, all of which were great, and many i now know by heart (garlic naan and others)
Very true. I don't even cook much but i watch his videos nearly every single night. I have anxiety and they help me sleep. I'm so thankful ♥️
Around the outside, around the outside! Never seen or heard of this bread before meaning it not only looks AND sounds delicious, but you get to learn and get to eat something new each week with Chef John!
Featured several times on the #GBBO
1. If focaccia and a pretzel had a baby : fougasse
2. I'm impressed that Chef John watches America's Test Kitchen
3. You are, after all, the lad or lass of the fougasse
The wholesomeness of "if they can do it, and I can do it, _you most certainly can do it_ " of Chef John is stunning and fills me with tearful joy.
The fougasse was usually the first bread cooked by the baker in the days of wood ovens because it was used to gauge the temperature and needed heat like a pizza. There are versions with olives that are pretty popular. They’re very easy to find in Montréal bakeries.
Interesting. I've seen a video about a Japanese blacksmith who knew the temperature of his forge within 5 degrees just by looking at it.
I love the way some ordinary folks favorites spread around the world. Poutine has become easy to get in some French big cities.
@@recoil53 my grandmother hated electric irons and had a heavy metal one she used to heat on the stove. She would spit on it to judge the heat. I used to be both facinated and disgusted !!!
@@recoil53 That took him years (possibly a lifetime) to figure out though
I was wondering. There's a lot going on and for the result, it should be an easier bread to do. The olives idea sounds very tasty.
This crunching bread is the kind of ASMR that I like... I need to try that recipe.
My local boulangerie closed last year and she used make this. I have missed it so much! Thanks for the recipe so I can make my own!
A French bakery in my city makes this, but less pretzel-like, and softer. As a ham and Gruyère sandwich. It unbelievably delicious. Every now and then I drive across town to get one, and a tart or pastry.
Another recipe I didn't know I absolutely needed. Well done, and thank you Chef John. 👏💯🙏🤩
I must admit, I chuckled at the line "My good friends who I've never met." 👏🏼🤭
Thanks. I'm in France, made 2 fougasses during Covid lockdown, very tasty but not pretty. Maybe I was trying to run before I could walk: added olives, cheese, dried tomatoes etc. I'll start a plain, just rosemary, one tomorrow morning and edit this post with the results about this time tomorrow. [Edit: Done. Much nicer looking without the added stuff. It's my 3rd go at handling this very soft dough, so that may have helped. Used a clean paint scraper as the cutter - worked well.)
Chef John is therapy for the mind, soul and taste buds!!! 😋 👏🏼
Another one going in my save folder! Thanks Chef John! Always great watching your instructions! ❤
This looked so good I made it right away. There is something so special about applying the humble combination of time and technique to basic ingredients. Fantastic bread that got better as it cooled from warm to room temp. Thanks Chef John.
That dipped in mustard sauce would be so addictive for me... I can just tell. 🤗
I think that a vinegarette dip would be good.
Still warm out of the oven - slathered in butter. Cream cheese could work too.
@@epistte and meat juices too, fougasse manages to mop up and stay crisp.
Or melted butter with garlic! 😋
@@NatalieCWilliams a ripe camembert and a glass of good red... I have to stop I'm getting so hungry.....
The first bread my wife made, I took a photo of it and it hangs in the kitchen and I have been asking for more ever since.
❤ ❤ ❤
Thank you.
I am so excited to see this recipe! My local bakery makes this every Saturday and it is my favorite weekend treat. I am looking forward to making it myself 👍🏻
LOVE ❤ ❤ ❤ Fougasse!!!! Discovered it at a little tiny bakery in Maine....so so good!!!! We always need to buy 2 because we devour one on the drive home!!!
Life is never boring! Great shape-designed bread! Bravo! Viva French Fougasse! ♥😋
THANKS
Great recipe and presentation.
Beautiful... As Always...
Food Wishes is the rare channel where I click on a video and instantly give it a Like because I know it’s going to be an enjoyable video! Always great Chef John!
The sounds from you ripping apart the bread was the selling point for me....I am gonna make this
Tnx for the best recipe ☺️
that is beautiful!
I have a rosemary bush (shrub) in my back yard - it was planted many years ago and seems to be thriving.
I never knew what I could use it for.....now, I will have to give this recipe a try !!
I'll definitely be making this, using my 2 year old sourdough starter. That looks really, really good!
J’aime le cuisine français & I hope to see more. J’aime your awesome channel too!
Nice! Between the time on the counter for the stretch and fold and the overnight in the fridge, I can imagine that the yeast has developed a nice complex flavor. I love high hydration doughs for all the crispiness produced on the crust.
This is one bread recipe that I will defiantly do!
I have to make that tomorrow! Yum!
OMG - Wonderful - Mine was a little puffier cuz I let it rise a little more - thanks Chef John - This one is a keeper. Out of the oven - with butter - heaven.....
My local bakery does theirs with lardon and cheese and its awesome
Wow. That does sound good!
You’re very lucky to have that bakery but I’m also glad that I don’t live near you or I’d be a thousand pounds. That bakery owner could retire off of me.
Yeah, that's how it's done the majority of the time in France, and god is it delicious
Seems to me like the French saw the German pretzels and said: "Oui can do better!".
Yummy, this look so good😋
There is also the sugar variant. In your dough, add orange blossom water and replace the sprinkled salt with coarse cristal sugar.
😲 I never would have thought to make this sweet!!! & I have orange blossom water!!!! I can't wait to get my new stove hooked up!!!! That is going to be one of my 1st bakes!!!! Thank you for opening my mind...
They look ideal for dipping in a cheese or marinara dip... Yummy! I need to try! I saw one version where they had 3 cuts, one horizontal and two vertical, made ghost faces, super cute!
They actually look like human hearts. So cool.
I'm always amazed by things American discover what we (French) take as granted.
Next try Fouée or Fouace the almost the same but different coming from Anjou
What types of flour do you use please?
@@thycauldron Answered 3 time but look like YT doesn't like my not so google client on my phone.
So it's Type 45 should be american baking flour I think.
@@freddjXX thank you :)
Hi freddjxx, thanks for mentioning fouée and Fouace. I wish someone would do an updated French cookbook. Our Julie has been gone a long time, styles have changed. À bientôt!
“And if you haven’t done it before, it feels amazing!”
That’s what she said.
an easy french thing you can find in most of boulangeries in France, even in supermarckets (yes, in France, we have boulangerie in supermarkets where they make bread and other stuffs in-situ) traditionnaly with black olives or lardon/gruyère, or mysteries ingrédients of the day....
salut et fraternité !
Real deall ua-cam.com/video/kbr1M-S4tMQ/v-deo.html
Yummy!!! Bisous de la France
Yum! Reminds me of a monstera leaf!
Or a monster vulva lol.
That looks cracking 👍😍
beautifuI 👌🏻
Wow🤩
I have a thing to say about a pizza stone is not necessary but if you find your pizzas or your breads having soft bottoms try preheating the sheet pan in the furnace
You can also spray oil onto the cutter
Like a French Pretzel!
I gotta make this.
I'm a sinful bread eater, I love it
I'll be doing a sourdough version. Thanks!!
“And once we have what we knead” even if you weren’t trying, What a great pun.
You are definitely “people” John 😆🙌🏼
I do miss a good crusty bread. Looks good.
1st! Chef John ROCKS
oh, and i play Food wishes vids on continuous play so i can go to sleep with a happy mind.
“Which is why people call this the snowflake of flatbreads - or at least that’s what I call it … and I’m people.”
This made me laugh out loud, I don’t know why. Thanks Chef John, you’re a gem.
I just had fougasse the other day. My 20 year old granddaughter makes it all the time. It’s so yummy!
"Once we have what we knead..." 😂 I'm choosing to believe that was an intended pun just because it's Chef John
The French pretzel 🥨
46 thousand views in the first 17 hours. Yay! Very kool bread. Btw, my adult daughters and friends love Chef John’s recipes that i cook!!!
that leaf is so pretty but the ladder looks better to serve
great recipe mr. John Wishes of foodwishes
Everything reminds me of her...
Her skin is soft as dough
Oh how I knead her so....
I started a playlist of things I intend to make and mostly, they are things you've made. I might need to add the Khachapuri if I haven't already. Also could theoretically alter the topping and make this into some breadsticks coated in garlic butter. NGL, I know I'd have to make a double batch to 3x as much (large family) because as much as I love bread, I could probably eat both of what you made here in a day if I'm gluttonous but 3 if I don't over do it.
oh boy I love fugazi
Maybe the most time consuming recipe, but simple enough!!
Damn you that looks good
Omg I thought it was a pretzel looks yummy
3 good things about making fougasse yourself: it’s not cash only, and you don’t have to wait in line, and there’s plenty of parking.
@Food Wishes: Something I've never seen you do is a Boston brown bread. Would this be something that you might consider doing in an episode?
Always think this is one of the most spectacular looking breads to give as a gift or place down on a dinner table.
Though the traditional shape is supposed to resemble an ear of wheat, growing up we used to call it "Swiss cheese plant bread" as it looks like the leaf of that plant. [𝘔𝘰𝘯𝘴𝘵𝘦𝘳𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘴𝘢] But hey that was the 70's when they were really poplar plants.
I also like doing a version with cheese in it & studded with olives. 🤤
In France it was often a bread used to test the heat of the ovens before the main breads went in.
Thanks to your comment, I'm now going to call this bread "Monstera Deliciosa" (as in delicious)
@@musigalglo Hehe, great minds think alike. I made the same association in my head. I also used it the other way round to remember the plant's scientific name when I studied horticulture many moons ago. We had to memorise at least 50 plants a week so would use many mnemonics to do so. Like Common Nettles are called 𝘜𝘳𝘵𝘪𝘤𝘢 𝘥𝘪𝘰𝘪𝘤𝘢, and it 'urts [hurts] when you touch one the wrong way.
I was wondering when "Fugazy" was gonna come into this 🤣🤣🤣👏🏾👏🏾👏🏾
Ohhhhhh I’d kill for fougasse right now!
I’m really upset I left croissants, brioche and crepes at the store last night because I had gone bread bonkers in my hungriness.
Pretzels, naan, bagels and English muffins made it home to join pita and tortillas.
I mean…I think I even have Belgian waffles somewhere.
There’s just a limit.
But my god, if I could truly just live on bread…
And here I am trying to go low carb...dammit I miss bread.
Feeling your pain Kate... English toasting bread & lemon blueberry biscuits made it home to join tortillas, but wishing I had fougasse, croissants and brioche.... & I can't even make this right now, I'm in between stoves, waiting to get the new one hooked up....
@@Armymum13 Not cool guys, not cool...
**eats yogurt**
and i have no idea why i wet the other hand!
best commentary award ever
I have a couple pizza dough balls in the fridge. I'll make this tomorrow.
And now I want soup.
Normally in france our fougasses have lardoons, chorizo or olives in it :) try it !
Can you do a series of hidden vegetables in meals plz
i need to learn a lot from you. evaluate my work
Looks & sounds great! Anybody has a suggestion for a dipping sauce? Much appreciated!🤗💖
I think melted butter with garlic would be awesome! Maybe even a simple cheese sauce
@@NatalieCWilliams Oooo! Butter & garlic! Sounds like a winner to me!👍 Speaking of cheese, 🤔maybe sprinkle some grated parmesan in it! Thanks for the info. Take care luv. 🤗
Chef John we need a çiğ köfte recipe!
Monstera!
You know you're from NY if you see Fugazy from fougasse. And if you're old enough and were near NYC you also drove by Fugazy Continental more than a few times.
👌
Chef John…may we please get a mujadara recipe/video
The triangle shape made me think this recipe is begging for a Christmas tree shape over the holidays.
A very long ad like this is a nuisance when I am away from my computer and can't hit skip.
Hi chef ! I'm from the south of France and we eat fougasse a loooot ! It's so popular. There is a lot of flavour variations (rosemary, garlic, goat cheese, pork belly and cow cheese, chorizo, olives... ) : -P ! Great recipe ! Thank you for sharing : -)
Beautiful as always! It almost looks like lungs. But way better.
Good catch! When he said 'lobes' @ 6:42 I, too, thought 'lungs'
WOW. like a pretzel but way easier to make!
❤️
👌👌
Please make a simit bread. Turkish pretzel
Bread nerds unite! 😂🙌🏼
Do you need to fold the bread if you rest it for 12-24 hours? Wouldn't autolysis start to do its thing, especially with such a high hydration dough?
Come on fougasse
I said come on fougasse
everybody to the limit
everybody to the limit
everybody come on fougasse
Am I the only one who scrolled through every comment before watching the video, hoping for a "You are the Bob Fosse of shaping your Fougasse. Show off your tastiest moves." 😂
Alas, my bread pun was left on the table like yesterday's crumbs. Sad.
This bread has so many rises? It's up t o you, because 'You are The Aloof of your fougasse floof'.
Needs more coarse sea salt prior to baking then soft salted butter spread on for eating