Fougasse French Breadsticks Recipes
FOUGASSE
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
Provided by Connie
Categories Bread Yeast Bread Recipes
Yield 20
Number Of Ingredients 10
Steps:
- Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
- Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
- Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
- Place baking sheets into a preheated 450 degree 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.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 20.1 g, Fat 3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 528.9 mg, Sugar 0.1 g
REALLY EASY AND GOOD FRENCH BREADSTICKS
If you don't want all the hassle of making yeast bread sticks, then these are really good, and easy to make too! Make certain to use only French bread. Delicious served with soup, stew or your favorite pasta dish. You might want to consider making two loaves, they are that good! Adjust the garlic to suit taste, we love garlic, so I usually use around a tablespoon, and please use only butter, margarine will not bring out the taste. Cooking/broiling time depends on what size you have cut them. I have even made these on the outdoor grill too!
Provided by Kittencalrecipezazz
Categories Breads
Time 8m
Yield 12-14 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to broil heat.
- Prepare a foil-lined cookie sheet or shallow baking pan, and spray lightly with non-stick cooking spray.
- Cut the bread loaf into three even pieces.
- Then cut again into desired size strips (you should have between 12-14 strips depending on what size you cut them.
- In a small bowl, mix softened butter, Parmesan cheese, garlic and parsley; stir well to combine.
- Spread on each stick.
- Place on prepared baking pan.
- Broil until brown and crispy.
Nutrition Facts : Calories 181.6, Fat 9.4, SaturatedFat 5.5, Cholesterol 22.2, Sodium 317.3, Carbohydrate 19.9, Fiber 1.2, Sugar 0.1, Protein 4.3
FOUGASSE (FRENCH BREADSTICKS)
The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
Provided by rainna
Categories Breads
Time 21m
Yield 10 loafs, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together.
- Add in the water and olive oil, oregano and chopped sundried tomatoes.
- Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough.
- Rest on the table and cover with a plastic wrap for about 30 minutes.
- Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked.
- Place onto a lined baking tray and leave to prove for about 20 - 30 minutes.
- Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes.
- Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes.
Nutrition Facts : Calories 459.8, Fat 9.3, SaturatedFat 1.3, Sodium 899.3, Carbohydrate 81.4, Fiber 3.9, Sugar 3.4, Protein 11.9
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