Tuesday, February 21, 2012


2 2/3 cups (345 grams) sifted flour
1 teaspoon yeast
2 eggs
1 teaspoon salt
2 T olive oil
1 T chopped fresh rosemary
1/2 cup sliced kalamata olives

Optional: chopped sun-dried tomatoes, egg wash (1 egg beaten with a splash of water), large-grained salt

Preparing the fougasse:
Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4 cup (60 ml) warm water. Stir 1/4-cup (60 grams) flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.

Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup (60 ml) water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives (and sun-dried tomatoes, if using) and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.

Punch down the dough and roll into a thin rectangle, using a rolling pin. Sprinkle cornmeal on a baking sheet and place the dough on top.

Cut three or four slits down each side, to give the bread a split-leaf philodendron-type look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes.

Preheat the oven to 400 degrees F.

Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, sprinkle large-grained salt over the top, then bake until risen and golden, about 25 minutes.

Remove from the oven, and let cool at least 10 minutes before serving.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by Ourblogtemplates.com 2008

Back to TOP