Syn Free Fougasse Bread | Slimming World

With Bake Off fever well and truly gripping us at Pinch of Nom, it’s time for the dreaded bread week. And here we have one of this weeks challenges Syn Free Fougasse Bread!

Syn Free Fougasse Bread

Bread is the ultimate enemy when it comes to Slimming World so I thought it was going to be an impossible task to replicate something that would be more Slimming World friendly.

This Syn Free Fougasse Bread from the technical challenge, can be eaten as your healthy extra B – just weigh out 60g.

It’s not a bread for making sarnies, but rather a more artisan bread for enjoying as part of a meal.

Syn Free Fougasse Bread

Don’t be alarmed by how wet this dough is! It makes for the right structure and consequently means that you really do need to make this in a mixer as it is just too wet to mix by hand.






Filled with fresh herbs and topped with sea salt flakes, this Syn Free Fougasse Bread is best served warm and would go perfectly with a hearty soup, or instead of garlic bread with a bowl of pasta.

Enjoy this Syn Free Fougasse Bread with these dishes…

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When you make this Syn Free Fougasse Bread, there will be some left over. It freezes well due to it being bread, or you can  eat it the next day. Just pop into the oven for 5-6 minutes to “freshen” up.

Syn Free Fougasse Bread

I cannot believe we’ve cracked bread week!

Pinch of Nom Do Bake Off – Week 1

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Pinch of Nom Do Bake Off – Week 2

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Want to share your ideas and help inspire others? Or need some inspiration yourself?

Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

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You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

Syn Free Fougasse Bread

Votes: 3
Rating: 4
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Prep Time

Cooking Time

Loaves 20 minutes 20 minutes


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  1. In a mixer with a dough hook, add the bread mix with 300 mls of luke warm water. Mix until it forms a ball. Gradually add in the rest of the water and herbs and mix for around 8 minutes until the dough is stretchy.
  2. Spray a tupperware container with Olive Oil Frylight. Tip the dough into the container, scooping out the whole mixing bowl with a silicone spatula. Spray some cling film with the Olive Oil Frylight and cover the dough, Leave to rise in a warm place for around 90 minutes until the dough has at least doubled in size.
  3. On a work surface, lay down a large piece of cling film and spray with Olive Oil Frylight. Empty out the dough carefully and cut into 4 pieces. On greasproof lined baking trays make each quarter into a rough oval shape. Cut two lines into the middle of the dough, and 4-6 lines (however many you can fit) from the centre outwards. As this dough is quite wet, you may need to spread the holes out so they don't close up again completely. Leave to prove for a further 20 minutes. Pre-heat the oven to 180 degrees.
  4. Bake the Fougasse for 20 minutes until golden brown and hollow sounding when tapped. When out of the oven, spray with Olive Oil Frylight and sprinkle with the sea salt flakes.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. I wanted to work out the syns of the Fougasse bread if it wasn’t used as a HEB.
    The Asda chosen by you is 9 1/2 syns for 100g so the recipe total would be 47 1/2 syns divide this by 4 and that is 11 syns a loaf.
    If using this as your HEB isn’t that to high in syns? wouldn’t it be HEB plus 5 syns?

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