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Fougasse With Rosemary

Ingredients

  • 1 once active dry yeast (2 envelopes)
  • 1 1/3 cup lukewarm water
  • 1/4 cups olive oil
  • 5 1/4 cups flour
  • 1/3 cup finely chopped fresh herbs (rosemary, sage or parsley)
  • 1 tsp salt
  • 1 cup olive oil (1/4 + 1/2 in mixture and 1/2 cup for bowl and after baking)
  • 1 tblsp coarse sale (Kosher)
  1.  Dissolve yeart in 1/2 cup warm water.  Let stand 10 minutes. Add  olive oil, flour, herbs and sale to make a soft dough.
  2. Knead with dough hook for 5 minutes til smooth and elastic, adding a  little more flour to keep from sticking.  Oil the same bowl without  washing and turn the dough several times to coat it — let rise til  double — 1 1/2 to 2 hours.
  3. Punch down dough — divide in 2 pieces, shape into balls — and  return to bowl — cover with olive oil —  let rise 20 to 30 minutes  or until light.
  4. Preheat oven to 400 degrees.   Flatten each ball by hand unto a baking sheet to form large circles  1/2″ thick.   Make 4 or 5 parallel slashes on each circle with a sharp knife to  form tree branches — use your fingers to spread apart — sprinkle  with coarse salt.
  5. Bake 20 minutes or until golden brown.  Brush with oil again after baking.

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