Kimchi Fougasses

These savory fougasses combine a rustic bread dough with the spicy, tangy flavor of kimchi, creating a delightful twist on the traditional Provençal flatbread. Perfect as a snack, appetizer, or accompaniment to soups and salads, these breads offer a unique fusion of textures and tastes. Serve them warm for the best experience. This recipe yields approximately 6 fougasses, serving 6–8 people as an appetizer or side.

Ingredients

Fougasse dough

• 350 g flour
• 50 g whole-wheat flour
• 14 g fresh compressed yeast, crumbled
• 200 ml water
• 50 ml olive oil
• 12 g salt
• 100 g kimchi baechu, finely chopped
• Extra flour (for dusting)
• Extra olive oil (for brushing)

Equipment needed

• Large mixing bowl
• Work surface
• Damp kitchen towel
• Baking sheet
• Small sharp knife or razor blade
• Pastry brush
• Oven

Instructions

Step 1: Prepare the dough

1. Sift 350 g flour and 50 g whole-wheat flour onto a clean work surface, creating a well in the center. Place 14 g crumbled fresh yeast on one side of the well.
2. Pour 200 ml water and 50 ml olive oil into the well. Gradually draw in the flour from the edges using your fingers, mixing until a rough dough forms.

Step 2: Mix and knead the dough

1. Transfer the dough to a lightly floured surface. Push the dough away with one hand while pulling it back with the other, then fold it over itself and give it a quarter turn. Repeat this kneading process for 5 minutes.
2. Sprinkle 12 g salt over the dough and continue kneading for another 5 minutes until the dough is smooth and elastic. Shape it into a smooth ball.
3. Lightly flour a large bowl, place the dough ball in it, and roll it to coat with flour to prevent a crust from forming. Cover with a damp kitchen towel and let rise at room temperature for 1 hour, or until doubled in size.

Step 3: Shape and fill the fougasses

1. Divide the risen dough into 6 equal portions (pattes).
2. Using the palm of your hand, flatten each portion into an oval shape on a lightly floured surface.
3. Place about 16–17 g of finely chopped kimchi baechu (divided equally among the 6 portions) in the center of each oval. Fold the long sides of the dough over the kimchi to meet in the middle, fully encasing the filling. Carefully turn the filled dough seam-side down.

Step 4: Final shaping and proofing

1. Transfer the filled dough ovals to a lightly oiled baking sheet.
2. Gently flatten each fougasse and, using a small sharp knife or razor blade, score the surface with 5 or 6 shallow cuts to create a decorative pattern.
3. Brush the tops with olive oil. Set aside at room temperature for 40 minutes to rise again.

Step 5: Bake and serve

1. Preheat the oven to 230°C.
2. Brush the surface of each fougasse again with olive oil.
3. Place the baking sheet in the preheated oven and bake at 230°C for 15 minutes, or until golden brown and crisp.
4. Serve warm or at room temperature.

Flavor profile

These fougasses offer a delightful contrast between the chewy, crusty bread exterior and the soft, spicy interior infused with the tangy flavor of kimchi. The whole-wheat flour adds a nutty depth, while the olive oil enhances the richness, creating a savory and satisfying bread with a unique twist.

Serving suggestion

Serve warm as an appetizer with a dipping sauce like olive oil and balsamic vinegar, or as a side to soups and salads. This recipe yields 6 fougasses, serving 6–8 as an appetizer or side, making it ideal for sharing at gatherings or casual meals.

Tips

• Ensure the yeast is fresh and active; if using active dry yeast instead of compressed, use 5 g and activate it in warm water first.
• Knead the dough thoroughly to develop gluten, which gives the fougasses their structure and chewiness.
• Handle the filled dough gently when turning to prevent the kimchi from breaking through the seal.
• Score the dough deeply enough to allow expansion during baking, but avoid cutting through to the filling.
• Use fermented kimchi for a deeper, more complex flavor; the acidity will enhance the bread’s taste but may require adjusting salt levels—taste the dough and adjust accordingly.