Fouace with Orange Flower Water Recipe
Fouace with Orange Flower Water
Flavors of the Tarn Region / Albi
Total time: 1hr to 2hr
Preparation time: Under an hour
Rising time: 12 hours or overnight
Baking time: 1 hour
Difficulty: Average
Chef's Note
Fouace is a very old traditional bread. The word originally referred to the oven in which bread has been cooked since ancient times, from the Latin word "focus" or hearth.

This little wheat flour flat bread is cooked gently and spreads out as it rises. It is served very hot and, depending on the version, may be topped with white beans, rillettes, salted butter or goat's cheese. 

- 20 g (2/3 oz.) fresh yeast
- 1 glass of milk
- 500 g (18 oz.) flour
- 3 eggs
- 3 tbsp. sugar
- A pinch of salt
- 1 tbsp. orange flower water
- 150 g (5 oz.) butter

- 1 egg white
- 1 tbsp. orange flower water
- 2 tbsp. sugar

Preparation - the night before

  1. The night before, dissolve the yeast in the lukewarm milk.
  2. Arrange the flour in a well in a bowl. In the center place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. 
  3. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for a long time - about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful fouace. 
  4. Let the dough rise overnight. 


  1. The next day, form the dough into the desired shape: a wreath or oval;
  2. place on a buttered baking sheet.
  3. Bake in a low oven for 1 hour. 
  4. Remove from the oven; brush the fouace with a mixture of beaten egg white and orange flower water. 
  5. Sprinkle immediately with sugar so that it sticks to the crust.
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