Easy Homemade Monstera Fougasse: The Crispy Herb & Olive Bread Recipe

Prepare the Poolish: In a small container, combine 120g bread flour, 120g room temperature water, and 1/8 tsp active dry yeast. Mix well, cover, and let ferment at room temperature for 8-12 hours (preferably overnight).

Mix the Fougasse Dough: In a large bowl, combine the prepared poolish, 390g bread flour, 250g room temperature water, 10g salt, and 30g olive oil. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains.

Knead and Bulk Ferment: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Gently fold in the chopped herbs and olives. Transfer to a lightly oiled bowl, cover, and let bulk ferment for 1-2 hours at room temperature, performing 3-4 sets of stretch and folds every 30 minutes.

Shape the Fougasse: Gently turn the fermented dough onto a lightly floured surface. Using your fingertips, gently flatten and stretch the dough into an oval or a characteristic 'monstera leaf' shape, being careful not to deflate it too much. Use a sharp knife or dough scraper to cut incisions resembling leaf veins, but do not cut all the way through.

Final Proofing & Preheat Oven: Carefully transfer the shaped fougasse to a baking sheet lined with parchment paper. Let it proof for another 30-45 minutes while you preheat your oven to 220°C (425°F) with a baking stone or inverted baking tray inside.

Bake the Fougasse: Lightly brush the fougasse with olive oil and sprinkle with flaky sea salt. Carefully transfer the fougasse to the hot oven and bake for 15-20 minutes, or until golden brown and crispy. Let cool on a wire rack before serving.