Bell Pepper Fougasse


There is no such thing as too many breads, especially if it means a delicious bell pepper fougasse. I baked this quite a while ago but never got around to posting it. The photos do not do justice to this delicious chewy bread. Bake-a-thon is just the perfect time to dig out these long forgotten bakes and finally get around to posting them.

Why I like this bread?

It has a lovely crispy crust with a chewy crumb enlivened by the roasted bell pepper and mixed herbs. This bell pepper fougasse looks pretty and tastes fabulous and would make for a nice evening snack.

For other French breads, check out Baguette, Boule, Pain d’Epi and Pain Brie


Adapted from ‘The New Artisan Bread in 5 minutes a day’

Makes one 10″ Bell Pepper Fougasse


For the dough

460 gms All purpose flour

30 gms Olive oil

7 gms Sugar

10 gms Salt

5 gms Instant yeast

280 gms Lukewarm water

For the stuffing

1 red bell pepper, small


1/4 tsp mixed dried herbs

Olive oil to roast bell pepper


  • In a large bowl, add the flour, yeast, salt, sugar and olive oil
  • Add water and mix to form a wet dough
  • Knead well for 5 minutes to a soft dough
  • Cover and set aside till the dough doubles, around 90 minutes
  • Cut the bell pepper into large strips and roast them in olive oil for 3-4 minutes
  • Add salt and mixed herbs and simmer for 2 minutes
  • Set aside the bell pepper strips to cool
  • Preheat the oven to 220C with an empty tray at the bottom rack
  • Transfer the dough to a floured surface and shape it into a ball by stretching the dough on all four sides to the bottom
  • Move the dough to a greased baking tray
  • Use a rolling pin to flatten the dough to approximately 1/4″ thick
  • Use a knife or dough scrapper to make 3 large slits on one side of the dough
  • Place three bell pepper strips on the other side of the dough at the same level as the slits on the other side
  • Gently pry open the slits to make large holes
  • Take the slit side of the dough and cover the bell pepper side of the dough such that the bell pepper peaks out through the holes in the dough
  • Pinch the edges to seal
  • Pour one cup of hot water on the empty tray in the oven and quickly place the dough on the middle rack
  • Bake for 25 minutes or till the bread is golden brown
  • Take it out and cool for 15 minutes
  • Serve warm
  • Enjoy!


Bell pepper stuffed Fougasse


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  1. It seems that I haven’t baked a bread for ages and right now yearning to eat a home baked bread after looking at your fougasse. Bell pepper peeking out of the bread is looking so good.

  2. Can guess the aroma of this fougasse, never tried baking fougasse with bellpeppers and am sure this bread will be an super aromatic bread to bake without any fail. Seriously am tempted to bake this fougasse.

  3. Oh I love fougasse when I had baked it last, to see different flavours is out of the world!..too pretty Sowmya..

  4. Looking st the multitude of Fougasse recipe, The will to bake atleast one from your blog is strong now .-) this bell pepper version is my fav amongst all the varieties you have posted till now ! Lovely hue

  5. wow a delicious way to use those red bell peppers. Love this. I would love to have a bite of red bell peppers in that bread.

  6. i have baked basic fougasse sowmya, this bell pepper one looks fab! i bet the aroma of spices must be mesmerizing!!

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