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
- 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.
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 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.
FOUGASSE (OLIVE BREAD)
- In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
- Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
- Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
- Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
- Repeat with remaining dough and remaining olives.
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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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Top Asked Questions
What is fougasse and how do you make it?Eating the flavorful bread, warm out the oven, I could almost feel the sea breeze on my face and smell the lavender trailing through the air. Fougasse is the French equivalent of Italian focaccia bread, as it’s made with fresh herbs and good olive oil. Fougasse differs, however, in that it usually has more than just herbs in its dough.
How do you cook fougasse?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.
How do you make fougasse bread rise?Preheat it in the oven and your bread will rise beautifully, crisp on the bottom. this bread freezes well, simply defrost and warm up in a hot oven for 5 minutes before serving. Fougasse bread is the French cousin of Italian focaccia, an oval white bread seasoned with olive oil and salt cut to resemble an ear of wheat.
How do you make fougasse with oregano?Spray a little olive oil on the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle the dried oregano on top and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and, while still hot, brush with olive oil then sprinkle with crushed sea salt.