Fougasse You Have To Try

Sunday, April 8, 2018

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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 smooth to drag apart."

Ingredients :

1 half of cups heat water (one hundred ten degrees F/45 levels C)
1 teaspoon active dry yeast
4 cups all-motive flour
1/2 tablespoon dried basil
half of tablespoon floor 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 till dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and a pair of tablespoons oil till well mixed. Mix within the flour, 1 cup at a time till a thick and somewhat sticky dough paperwork.
Turn the dough out onto a lightly floured floor, and knead until easy and elastic. Form into a ball, and area into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a easy dishtowel, and permit it upward thrust until doubled, approximately 1 hour.
Punch dough down, and divide in half of. Shape into an irregular ovals, approximately 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; switch dough to pans. Brush each loaf with olive oil, and sprinkle the last herbs on pinnacle. Make several slashes in the bread, slicing through the dough with a knife. Cover the loaves with smooth dishtowels. Let upward thrust again till the dough begins to upward thrust again, approximately 20 minutes.
Place baking sheets into a preheated 450 diploma F (220 degree C) oven. Quickly splash a small quantity of water onto the floor of your oven to create steam, and near the oven door. Bake till golden, approximately 20 mins.

Notes :

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