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You are here: Home / Recipes / Breads and Rolls / No-knead Ghost Fougasse

No-knead Ghost Fougasse

October 28, 2019 Updated September 6, 2023 9 Comments

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Ghost shaped fougasse on a black platter and wood background

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!

Ghost shaped fougasse on a black platter and wood background

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.

baked ghost fougasse on black platter

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

No knead crusty bread ingredients in a bowl
No knead crusty bread ingredients in a bowl with water
No knead crusty bread just mixed after adding water
No-knead Crusty Bread rising
  1. In a large mixing bowl, add flour, kosher salt, sugar, and yeast. Whisk together.
  2. 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.
  3. 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!

No-knead fougasse dough divided into balls
Flattened dough cut with pizza cutter
hand stretching dough into shape
ghost fougasse unbaked on baking sheet
  1. Remove no-knead fougasse dough from the refrigerator.  Pour out onto a floured surface.
  2. 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.
  3. 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!

  1. 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

several ghost fougasse on black platter

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

What is the difference between fougasse and focaccia?

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.

Why is no-knead bread better?

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!

Can you make fougasse bread gluten-free?

Yes, simply use your favorite gluten-free alternative to all-purpose flour.

How do you keep fougasse fresh?

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.

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Ghost shaped fougasse on a black platter and wood background
4.35 from 20 votes
Print

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!

Course Breads
Cuisine American
Keyword bread dippers, bread side dish, Halloween party, Halloween recipes, No-knead bread
Prep Time 5 minutes
Cook Time 12 minutes
rise and refrigeration 8 hours
Total Time 8 hours 17 minutes
Servings 10 fougasse
Calories 209.53 kcal
Author Janet Barton

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

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

  2. 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.

  3. 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

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

  2. 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.

  3. 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.

  4. 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.
Nutrition Facts
No-knead Ghost Fougasse
Amount Per Serving (1 g)
Calories 209.53 Calories from Fat 50
% Daily Value*
Fat 5.59g9%
Saturated Fat 1.91g10%
Cholesterol 6.02mg2%
Sodium 488.51mg20%
Potassium 58.27mg2%
Carbohydrates 34.28g11%
Fiber 1.5g6%
Sugar 0.52g1%
Protein 5.03g10%
Vitamin A 69.97IU1%
Calcium 7.69mg1%
Iron 2.06mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breads and Rolls Tagged With: breadsticks, crusty bread, fougasse, no-knead dough

Previous Post: « Spudnuts (Potato Doughnuts with Glaze)
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Reader Interactions

Comments

  1. Erin says

    October 11, 2024 at 1:10 am

    Good .

    Reply
  2. Serene Gagniuk says

    October 2, 2024 at 4:33 pm

    5 stars
    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

    Reply
    • Janet Barton says

      October 20, 2024 at 9:23 pm

      Yes, it is Simple Pumpkin Coconut Bisque. You can find the recipe on my blog. It is very easy to make.

      Reply
  3. Kristin says

    November 1, 2023 at 4:28 pm

    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!

    Reply
    • Janet Barton says

      November 1, 2023 at 10:25 pm

      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.

      Reply
  4. Elisabeth Bennett says

    October 14, 2023 at 3:39 pm

    Hi,
    I do not see a TEMPERATURE listed?
    What temp should the oven be to bake these?

    Reply
    • Janet Barton says

      October 23, 2023 at 3:07 pm

      I’m so sorry! 🤦‍♀️ The temperature for baking is 400F

      Reply
  5. Allah Bux says

    November 6, 2019 at 6:28 pm

    nice

    Reply
  6. Tann says

    October 28, 2019 at 3:19 am

    5 stars
    SO easy and SO cute!!

    Reply
4.35 from 20 votes (18 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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