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
Number Of Ingredients 10
- 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
FOUGASSE WITH PROVENCAL HERBS
Yield Makes 2
Number Of Ingredients 8
- Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.
- Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon oil. Sprinkle each with 1 1/2 teaspoons herbes de Provence. Using sharp knife, make several 2-inch-long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface. Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, about 20 minutes.
- Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 18 minutes. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.
- Make starter:
- Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes.
- Make dough:
- Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
- Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
- Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.
- Put the flour in a large bowl. Sprinkle the yeast over 1/4 cup/60 ml warm water in a bowl. Stir 1/4 cup/60 g flour from the large bowl into it to make a paste. Let sit until it starts to foam, about 10 minutes.
- Make a well in the flour. Crack in the eggs, and add the salt, oil, and rosemary. Pour in 1/4 cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the rosemary and olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place one hour.
- Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet (you can scatter cornmeal underneath if you like). Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise a half hour. Meanwhile, heat the oven to 400°F/200°C.
- Brush the top of the bread with a little egg wash if you like (egg and water whisked together), then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.
A variation on the crusty Italian bread
Provided by Food Network
Yield 1 fougasse
Number Of Ingredients 2
- Mix the dough according to the instructions given in the recipe.
- After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours.
- Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
- Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings.
- Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later.
- Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
EASY FOUGASSE BREAD RECIPE
- In the mixing bowl add the water and sprinkle the yeast on top, let sit 10 minutes, stir to combine.
- Add the flour and salt knead on speed #1 for 1 minute then increase to #2 and knead for 7 minutes, add the olive oil and chopped rosemary and knead to combine, approximately 1 minute.
- Move the dough (it will be a bit sticky) to a lightly floured flat surface and knead into a dough ball, lightly flour the top of the dough and place in a bowl, cover and let rise in a warm draft free area for approximately 1 1½ hours or until doubled.
- Lightly brush 2 cookie sheets with olive oil, then cover with parchment paper, brush with more olive oil (3-4 tablespoons)
- Divide the dough on a lightly floured flat surface and shape one into a rectangle and another into a oval shape (about 12x7 inches / 31x19 cm) place each on the prepared cookies sheets and again brush the bread well with olive oil (2-3 tablespoons each), cover and let rest 20 minutes.
- With a sharp knife make cuts into the dough (see photos), cover with a clean towel and let rise in a warm draft free area for approximately 1 hour.
- Pre-heat oven to 425F (215C).
- Sprinkle the bread with some rock salt and bake for approximately 15-20 minutes. Move immediately to a wire rack to cool or eat warm. Serve with the dipping sauce if desired. Enjoy!
Nutrition Facts : Calories 1440 kcal, Carbohydrate 118 g, Protein 23 g, Fat 99 g, SaturatedFat 14 g, Cholesterol 1 mg, Sodium 1197 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 81 g, ServingSize 1 serving
Provided by Food Network
Yield 1 fougasse
Number Of Ingredients 9
- Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.
- Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.
- Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
- Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.
- Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.
Fougasse can be flavored with herbs, capers, or even candied fruits or citrus zest. Chef and cooking instructor Patricia Wells likes to use capers that have been marinated in extra-virgin olive oil.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 5 fougasse
Number Of Ingredients 6
- At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees.
- Punch down the prepared dough and divide it evenly into 5 pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball of dough into an 8-by-5-inch rectangle. Using a pastry scraper, cut 3 or 4 parallel slashes into the bread.
- Sprinkle a baking sheet with coarse cornmeal, and carefully transfer the rectangles of dough to the baking sheet. Gently pull apart at the slashes. Cover with a clean towel, and let rest for 10 minutes.
- Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings, such as olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. Reduce oven temperature to 450 degrees. and bake until golden and crusty, 25 to 30 minutes.
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- To make the poolish: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour, water and yeast, and set aside to rest, covered, overnight., To prepare the filling: Combine the butter and diced onions in a pan set over medium-low heat. Cook the onions for about 20 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl and cool to room temperature before using.
- To make the dough: Weigh or carefully measure your flours. Add the 1/2 cup (113g) water and flours to the poolish, mix until shaggy, cover the bowl, and allow the mixture to rest for 20 minutes., Add the yeast, salt, and olive oil and knead the dough briefly, until it's a shaggy mass. Mix in the caramelized onions and olives and knead the dough until it's fairly supple but not necessarily elastic, about 3 minutes with a stand mixer or 5 minutes by hand., Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. , To shape the bread: Shape the dough into a 12" x 6" oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes., Using a sharp knife or pair of scissors, cut a single slit all the way through the dough lengthwise down the center, stopping about 1" from each end. Follow up with three or four diagonal slits on each side of t
- Allow the fougasse to rise until noticeably puffy, about 30 to 45 minutes., Toward the end of the rising time, preheat the oven to 400°F. For extra-crispy crust, place a baking stone on the center rack. , Bake the fougasse for 20 minutes or until it turns golden brown. Remove it from the oven and transfer to a rack to cool., Store bread, well-wrapped, at room temperature for three days; freeze for up to a month.
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