September 03, 2016
Breads, French, Budget-Friendly,
Easy/Beginner Cooking, Kids Can Do It, Oven Bake, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Flour, Herbs more
Add toRecipe Book
Add toShopping List
"Fougasse is a bread from the south of France. It's leaf pattern is striking, making it a beautiful and unique bread. The olive oil, rosemary and salt make it a savory delight. You can slice this bread, but the traditional way to eat it is to just tear off chunks as you go... Because it has a large surface area, this bread is best eaten on the day it is made - as it does stale quickly. From Breadtopia. TIME DOES NOT INCLUDE RISING AND RESTING TIME OF 2.25 HOURS"
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 is very helpful for this.
Turn out the dough onto a lightly floured surface and knead until smooth. Place dough back into the large 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 Tablespoons of Rosemary until well incorporated.
Cut the dough into two equal pieces. Set one aside, and shape the other into a large circle using your hands 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 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.
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.
When the goblins are out and the night is upon us, hunger strikes in and these...
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
Delete this. It's that time of day again. When the clock turns to a certain...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
It's that time of day again. When the clock turns to a certain time and seems to...
Very good bread - made as directed using fresh rosemary, but used kosher salt in place of the sea salt. Thanks for sharing!