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.
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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.
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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.
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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.
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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.