ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN
Fougasse is easily one of my very favorite breads. I first fell in love with it back in my bakery days in Maine. Customers often assumed fougasse was Italian and would affect a New York Italian-American accent when ordering it. They were surprised to learn that fougasse actually hails from the south of France. Its striking yet delicate leaf pattern makes fougasse a beautiful and unique bread, and the combined flavors of olive oil, rosemary and salt make it unbelievably delicious. You can certainly slice the loaves, but it is much more fun (and authentic) to tear off pieces - the perfect way to break bread with family and friends. As fougasse has so much surface area, it is best eaten fresh as it will become a bit stale overnight, although we gobble it up so quickly at our house it never has a chance to stale!
Provided by Liza Saturley
Categories Recipes
Time 2h45m
Yield 2 10-inch loaves
Number Of Ingredients 12
Steps:
- To make the dough:
- Sift flour to remove the majority of its bran and combine flour with yeast, salt and sugar in a large mixing bowl .
- In a medium bowl, combine water and olive oil.
- Make a well in the center of the flour mixture and pour liquid ingredients in all at once. Mix quickly. A Danish Dough Whisk makes great job of it.
- Turn out the dough onto a lightly floured surface and knead until smooth.
- Place dough back into the large bowl, cover with a bowl cover and let rest 1-2 hours, or until nearly doubled in volume.
- Turn out onto a lightly floured surface and lightly knead in the 2 TBS of Rosemary until well incorporated.
- To shape the dough:
- Cut the dough into two equal pieces. Set one aside, and shape the other into a large circle using your hands and/or a rolling pin , about one-half inch thick. Place onto a parchment paper -lined baking sheet . Using a sharp knife, cut slits in the circle of dough to make a leaf shape (see photo) as follows: one slit at the top center; three evenly spaced on either side of it; one larger one in the center; and make two triangular cuts at the bottom. Gently pull the slits apart to create openings and cover with a clean kitchen towel . Repeat with second portion of dough.
- To bake:
- Preheat the oven to 465°F (240°C). Allow loaves to rise for about 20 minutes, then bake for 13-15 minutes. Remove from oven when golden brown.
- While still hot, brush or spray the tops of the baked loaves with olive oil, then sprinkle with rosemary and salt. Place on a cooling rack and allow to cool completely.
RED ONION, GRUYèRE & ROSEMARY FOUGASSE
This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia
Provided by Mary Cadogan
Categories Side dish
Time 2h10m
Yield Makes 2, serves 3-4 (1 loaf)
Number Of Ingredients 10
Steps:
- Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
- Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
- Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
- Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
- When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
- Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.
- Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
- Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
- Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.
Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.96 milligram of sodium
FOUGASSE WITH ROSEMARY AND SEEDS
This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.
Provided by Martha Stewart
Categories French Recipes
Time 3h
Yield Makes two 13-by-7-inch flatbreads
Number Of Ingredients 13
Steps:
- In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1 1/2 to 2 hours, or refrigerate up to 2 days.
- Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Punch down dough; divide in half. Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour. Roll out each to an approximately 13-by-7-inch oval. With a baker's blade or the tip of a knife, and starting 1 1/2 inches below top of each oval, make a 10-inch vertical slash in each dough until you reach 1 1/2 inches from bottom. Make 1 1/2-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make 1/2-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes. Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.
- Transfer 1 dough on parchment to oven (on pizza stone, if using). Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.
ROSEMARY FOUGASSE
A variation on the crusty Italian bread
Provided by Food Network
Time 3h15m
Yield 1 fougasse
Number Of Ingredients 2
Steps:
- 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.
PITA BREAD RECIPE
Provided by Eric Rusch
Categories Recipes
Yield Makes 8 pita breads = 16 pita pockets
Number Of Ingredients 5
Steps:
- Add the olive oil to the water. If making the sourdough version, mix the starter into the water too.
- Mix the combined dry ingredients into the water until well incorporated and let it rest (covered) for 10 minutes.
- Knead for 5-10 minutes or do a series of stretch and folds as described in the video.
- Cover with plastic and let proof for about 8-12 hours.
- Divide the dough into 8 equal size portions and form them into balls. Roll the ball into round disks somewhere around 3/16 - 1/4 inch thick.
- Bake at 500ºF (260ºC) on fully preheated stone for about 6 minutes.
- Pitas are ready to eat just 10 minutes after removing from oven.
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