Monday, June 10, 2013

Fougasse


Fougasse is a leaf-shaped bread that originates in Provence France.  Here's my version loaded with sun-dried tomatoes, black olives, and parsley.  If you're a breadmaker, give this one a try.  It's hearty and beautiful.

FOUGASSE
3 1/2 C flour
1 1/2 teaspoon yeast (a little more than half of a packet)
1 teaspoon sugar
2 eggs
1 teaspoon salt
2 T olive oil
3/4 to 1 C water, 110 to 115 degrees
4 ounces sliced black olives
4 ounces sliced sun-dried tomatoes in oil, well drained
1/4 C Italian parsley, chopped
2 T butter, melted

Put the yeast, sugar, and 3/4 C water in the bowl of a stand mixer.  Let it sit about five minutes until foamy.  Add in the remaining ingredients (except the butter) and knead until it forms a ball.  If the dough is not sticky, add in the remaining 1/4 C water.  Scrape the sticky ball into a large greased bowl.  Let it rise for about 1 hour to 1 1/2 hours until tripled in size.

Turn the dough out onto a well floured board.  Flour the top side and then roll it out into about a 15-inch oval shape.  Cut slits in the dough (see picture above) and separate the openings.  Cover and let it rise about 30 more minutes or until it's roughly the size you want it, about 1 to 1 1/2 inches tall.  Preheat the oven to 375 and bake for about 30 minutes or until done through and browned.  Remove from the oven and brush the 2 T butter all over the top and sides.  Cover with foil and let it rest at least 30 minutes.

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