No-knead Ghost Fougasse

• servings: 10 servings
• active time: 5 minutes
• total time: 8 hours 17 minutes

Ingredients

3 1/2 cups all-purpose flour

2 teaspoons salt

1 teaspoons yeast

1 teaspoon sugar

1 1/2 cups warm water

2 tablespoons olive oil

2 tablespoons butter (melted)

Flakey sea salt (optional)

Directions

Fougasse Dough

In a large mixing bowl combine flour, salt, yeast, and sugar. Stir to combine.

Add water and olive oil. Stir just until all the flour has been mixed in and no dry spots appear. The mixture will look kind of shaggy, but not too lumpy.

Cover with plastic wrap and let sit at room temperature for 2-3 hours or until the dough has risen to double the size. Do not punch the dough down. Place in refrigerator overnight or at least 4 hours.

Shaping the fougasse

Remove dough from the refrigerator and pour it onto a floured surface.

Divide the dough into 8-12 pieces depending on how large you'd like to fougasse. Let the dough rest for 10 minutes to make it easier to shape. Pull and shape the dough into an oval or round shapes.

Using a pizza wheel or sharp knife make slits in the dough. Pull and stretch the dough to create fun ghost shapes and faces. Place on parchment-lined baking sheets. Cover and let rise for 10-20 minutes. Bake in preheated 425° oven for 12 minutes or until golden.

Remove from oven and brush with melted butter and flakey sea salt.

Nutrition

• Serving Size: 1 g
• Calories: 209.53 kcal
• Total Fat: 5.59 g
• Saturated Fat: 1.91 g
• Cholesterol: 6.02 mg
• Sodium: 488.51 mg
• Total Carbohydrate: 34.28 g
• Dietary Fiber: 1.5 g
• Total Sugars: 0.52 g
• Protein: 5.03 g