Latest Menu Blend Fougasse :: Best Dishes

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Fougasse

"This recipe for fougasse, the French version of the Italian focaccia bread, is crowned with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits may be reduce to form a lattice, making the bread clean to pull apart."

Ingredients :

1 1/2 cups warm water (a hundred and ten ranges F/45 stages C)
1 teaspoon energetic dry yeast
four cups all-purpose flour
1/2 tablespoon dried basil
1/2 tablespoon ground savory
half tablespoon dried thyme
1/2 tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

Instructions :

Prep :	Cook : 20M	Ready in :

Pour water right into a massive bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and a couple of tablespoons oil till well blended. Mix within the flour, 1 cup at a time till a thick and rather sticky dough forms.
Turn the dough out onto a lightly floured floor, and knead until smooth and elastic. Form right into a ball, and region into an oiled bowl. Flip the dough to coat the floor. Cover the bowl with a easy dishtowel, and permit it rise until doubled, about 1 hour.
Punch dough down, and divide in half. Shape into an abnormal ovals, approximately 1 half of inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the last herbs on pinnacle. Make numerous slashes within the bread, cutting thru the dough with a knife. Cover the loaves with clean dishtowels. Let rise once more until the dough starts offevolved to rise again, approximately 20 minutes.
Place baking sheets right into a preheated 450 diploma F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

Notes :

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