Fun No-knead Ghost Fougasse for Halloween made with easy no-knead dough. These fun ghost-shaped fougasses are crisp on the outside and soft on the inside.
I love using no-knead dough! This dough is very similar to the 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. Perfect for dunking into a warming cup of soup on a chilly night.
How to Mix No-Knead 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.
- Once the dough has risen, then refrigerate overnight or at least 4 hours. Cold dough is easier to shape.
Shaping Ghost Fougasse
- Remove 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. 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 No-knead Ghost Fougasse
Fougasse is best served hot from the oven. Serve along side of soup for dipping.
No-knead Ghost Fougasse
No-knead dough makes these fun ghost fougasse so easy to make for a fun Halloween treat. Great for dipping into a bowl of hot soup
- 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
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 oven for 12 minutes or until golden.
Remove from oven and brush with melted butter and flakey sea salt.
- Fougasse dough can be left to rise overnight and used without chilling.
- Chilling the dough makes shaping the fougasse easier.