No-knead Ghost Fougasse is a fun bread recipe for Halloween that’s easy to make with a no-knead dough. These ghost-shaped fougasses are crisp on the outside and soft on the inside for a snack or side dish that is so delicious – it’s scary!
I love Halloween. I love using no-knead dough! So it’s no wonder this Halloween no-knead fougasse bread recipe is one of my favorites to make as soon as fall arrives.
The dough is very similar to my No-Knead Crusty Bread Dough but it has the addition of a bit of sugar and olive oil. I think you’re going to love how fast and easy this recipe is.
And although here we shape the fougasse bread into ghosts for Halloween, really you can slice in any shape you like and enjoy any time of year! Whenever you make them, they are perfect for dunking into a warming cup of soup on a chilly night.
Recipe Ingredients
- All-purpose flour
- Salt
- Yeast
- Sugar
- Warm water
- Olive oil
- Butter
- Flakey sea salt
How to Make No-Knead Fougasse for Halloween
First, Make the Dough
- In a large mixing bowl, add flour, kosher salt, sugar, and yeast. Whisk together.
- Add warm water and olive oil. Mix just until all of the flour has combined with the water. The dough will look like a shaggy mess. That’s ok.
- Cover the bowl with plastic wrap and let it sit for 2-3 hours at room temperature. DO NOT punch the dough down. Once the dough has risen, then refrigerate overnight or at least 4 hours. Cold dough is easier to shape.
Then Shape and Bake!
- Remove no-knead fougasse dough from the refrigerator. Pour out onto a floured surface.
- Divide dough into 8-12 pieces depending on how large you’d like the ghosts. Let the dough rest for 10 minutes. This will make it easier to shape the fougasse.
- Using a pizza wheel cutter or sharp knife, cut slits in the dough. Pull and stretch the dough to create ghost faces and shapes. Place on a parchment-lined baking sheet. Cover and let rise for about 20 minutes.
Note: Instead of adorable little bread ghosts for Halloween, feel free to cut whatever shapes you like into the dough!
- Bake in a preheated 425℉ oven for 10-12 minutes or until golden. Remove from oven and brush with melted butter and sprinkle with flakey sea salt.
Serving Suggestions
Fougasse is best served hot from the oven. Serve alongside a warm bowl of soup for dipping… We love pairing this no-knead fougasse bread recipe with our fall favorites like Pumpkin Apple Soup, Creamy Tomato Thyme Soup, Pumpkin Coconut Bisque, and Slow Cooker Minestrone Soup with Cheese Tortellini.
These delicious little bread bits are also great for scooping hearty dips at parties, casual gatherings, or as a fun Halloween snack. Enjoy them with hummus or White Bean Dip, pub cheese spread, or a simple Fresh Herb and Pepper Dipping Oil.
Frequently Asked Questions
Focaccia is a classic Italian bread that is thick, fluffy, and lightly chewy. Fougasse, on the other hand, is a French bread with a crisp crust.
No-knead fougasse is better because a) it takes less effort to prepare and b) it creates a more flavorful dough thanks to the slow proofing process. Win-win!
Yes, simply use your favorite gluten-free alternative to all-purpose flour.
Keep the breads in an airtight container and store at room temperature for a day or two. For longer storage you can wrap each piece individually in plastic wrap, then place together in a plastic zipper bag or aluminum foil. Freeze for up to 3 months, and thaw at room temperature for 30 minutes or so.
You May Also Love
- Creepy Witch Finger Cookies
- Chocolate Baked Donuts with Beet Blood Glaze
- Ghostly Cupcakes
- Black Licorice Caramels
No-knead Ghost Fougasse
No-knead Ghost Fougasse is a fun bread recipe for Halloween that's easy to make with a no-knead dough. These ghost-shaped fougasses are crisp on the outside and soft on the inside for a snack or side dish that is so delicious – it's scary!
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
Instructions
Fougasse Dough
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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.
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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
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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 oven for 12 minutes or until golden.
-
Remove from oven and brush with melted butter and flakey sea salt.
Recipe Notes
- Fougasse dough can be left to rise overnight and used without chilling.
- Chilling the dough makes shaping the fougasse easier.
- Keep the breads in an airtight container and store at room temperature for a day or two. For longer storage you can wrap each piece individually in plastic wrap, then place together in a plastic zipper bag or aluminum foil. Freeze for up to 3 months, and thaw at room temperature for 30 minutes or so.
Good .
These are super cute. Is that just soup on the side in the picture? Im trying to think of what would be a great dipper for an adult-only party
Yes, it is Simple Pumpkin Coconut Bisque. You can find the recipe on my blog. It is very easy to make.
So, I can’t my dough to rise. Are you using active dry yeast or instant? Also, when I mix my ingredients it doesn’t look like your “shaggy” dough picture, it’s more crumbly looking. Please help!
Hi Kristin, I’ve so sorry you are having issues with your dough. The dough should look wet and “shaggy” for sure and not crumbly. I use instant yeast in this recipe. If using “active dry yeast”, you will need to dissolve the yeast in a tablespoon or 2 of water. Let it dissolve then add it with the water. It’s possible you may need less flour especially if the dough is crumbly. If your dough is still crumbly, add more water until it looks wet and shaggy. I hope this helps. Let me know if you still have problems.
Hi,
I do not see a TEMPERATURE listed?
What temp should the oven be to bake these?
I’m so sorry! 🤦♀️ The temperature for baking is 400F
nice
SO easy and SO cute!!