Fougasse Recipe




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Fougasse Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Fougasse

 

Ingredients


FOCACCIA DOUGH

1 tbsp cornmeal
1 tbsp olive oil
1 whole sage leaves
1 tsp kosher salt



 

Preparation

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets
and sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in
half, shape each piece into a ball. Stretch each with rolling pin
itno 8x4 inch oval. Transfer dough to prepared pans. With small sharp
knife, cut 2 1/2 inch slit in center of each oval. Cut 8 more slits
in circle around center. With fingertips,carefully stretch dough into
12x9 inch oval. Cover and let rise 30 minutes. Preheat oven to 425 F,
and prepare oven as directed with Focaccia.Brush each Fougasse with 1
tablespoon olive oil and decorate each with whole sage leaves.
Sprinkle each with 1 teaspoon kosher salt. Bake one pan at a time,
18-20 minutes, until golden. Cool on wire racks. Makes two breads,12
slices each.

 

 

Servings: 24