Fougasse The Best Recipes

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Fougasse

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

Ingredients :

1 half of cups warm water (one hundred ten stages F/forty five levels C)
1 teaspoon active dry yeast
4 cups all-motive flour
half of tablespoon dried basil
half of tablespoon ground savory
half tablespoon dried thyme
half 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 permit it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until nicely combined. Mix inside the flour, 1 cup at a time till a thick and fairly sticky dough paperwork.
Turn the dough out onto a lightly floured surface, and knead until easy and elastic. Form right into a ball, and vicinity into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a smooth dishtowel, and let it rise until doubled, approximately 1 hour.
Punch dough down, and divide in 1/2. Shape into an irregular ovals, approximately 1 half inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush every loaf with olive oil, and sprinkle the final herbs on top. Make numerous slashes within the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let upward thrust again until the dough starts to upward push once more, approximately 20 minutes.
Place baking sheets right into a preheated 450 diploma F (220 degree C) oven. Quickly splash a small quantity of water onto the ground of your oven to create steam, and close the oven door. Bake till golden, about 20 minutes.

Notes :

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