Sourdough Fougasse with Laila O’Boyle
November 10 @ 1:00 pm - 4:00 pm
Fougasse is so easy to learn how to make: It’s dramatic to look at, surprisingly approachable, and completely irresistible the moment it comes out of the oven.
Rooted in the tradition of Provençal baking, fougasse is a flatbread scored and stretched into a leaf shape — all crust and crunch, with an open, lacey crumb that practically begs to be torn apart at the table. In this class, we’ll explore both its classic form and a more indulgent variation, working with pre-made dough so that all of our time together is spent on the craft of shaping and baking.
What You’ll Do in Class
The dough will be ready and waiting when you arrive. Laila will demonstrate how to mix it, and then together, we’ll work through two styles of fougasse. And both will be shaped, baked, and tasted during class:
- Traditional fougasse — a large, showstopping centerpiece loaf finished with flaky salt and fresh lemon and thyme. You’ll learn how to execute the classic leaf shape and the cuts that give fougasse its distinctive silhouette, as well as a simpler, smaller version for everyday baking.
- Rum-soaked cherry and hazelnut fougasse — an enriched variation with macerated cherries, toasted hazelnuts, and warm cardamom woven through the dough. This one leans sweet and fragrant, and demonstrates just how versatile the fougasse form can be.
You’ll work alongside the instructor through the full shaping and baking process, getting hands-on practice with scoring technique, stretching, and reading the dough. We’ll bake everything off together and taste as we go. At the end of class, you’ll take home a selection of what we made.
What You’ll Learn
- The structure and characteristics of a fougasse dough — hydration, extensibility, and why it behaves differently from a boule
- How to shape both a large centerpiece fougasse and a simpler, smaller everyday version
- Scoring and stretching technique: the cuts that open the leaf, and how to handle the dough without tearing
- How to apply toppings and inclusions before and after baking for maximum flavor and visual impact
- Baking fougasse at home — setup, timing, and how to get a crisp, open crust without a Dutch oven
What You’ll Take Home
- A selection of fougasse baked during class (both variations)
- Printed formulas and shaping notes for both styles
- Confidence to make fougasse from any sourdough you already bake
Skill level: All levels welcome — no prior sourdough experience required. Dough will be pre-mixed; the focus is entirely on shaping and baking technique.
Meals: Light snacks and tasting throughout class. This is an afternoon session; meals are not included.
Please note: This class works with wheat, tree nuts (hazelnuts), and dried fruit. Contact us ahead of time with any allergy concerns.
Instructor Bio
Laila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600,000 across all platforms in the sourdough community, she specializes in teaching approachable, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions, group workshops, and online content, all rooted in her belief that great bread starts with intuition, care, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft, Laila’s teaching style is clear, encouraging, and always full of real-world insight.
Health & Safety Protocol
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
Categories: Baking Class, Bread, Demonstration
