September 03, 2016
"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"
- FOR THE FOUGASSE
- FOR THE TOPPING (ALL THESE INGREDIENTS ARE TO YOUR TASTE)
- Serving Size: 1 (76.6 g)
- Calories 270.1
- Total Fat - 8.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 729 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 6.8 g
- Sugars - 0.8 g
- Protein - 8.4 g
- Calcium - 24.1 mg
- Iron - 2.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
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 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.
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 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.
Tips & Variations
No special items needed.