Fougasse
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
43
Spice
35
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Active Dry Yeast4 cups
All-Purpose Flour1 tbsp
Dried Basil1 tbsp
Savory (ground)1 tbsp
Dried Thyme1 tbsp
Dried Rosemary2 tbsps
Sea Salt4 tbsps
Olive Oil2 tbsps
CornmealDirections:
1
Pour water into a large bowl
2
Sprinkle yeast into water, and let it stand undisturbed until dissolved
3
Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended
4
Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms
5
Turn the dough out onto a lightly floured surface, and knead until smooth and elastic
6
Form into a ball, and place into an oiled bowl
7
Flip the dough to coat the surface
8
Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour
9
Punch dough down, and divide in half
10
Shape into an irregular ovals, about 1 1/2 inch thick
11
Sprinkle cornmeal over 2 baking sheets; transfer dough to pans
12
Brush each loaf with olive oil, and sprinkle the remaining herbs on top
13
Make several slashes in the bread, cutting through the dough with a knife
14
Cover the loaves with clean dishtowels
15
Let rise again until the dough begins to rise again, about 20 minutes
16
Place baking sheets into a preheated 450 degree F (220 degree C) oven
17
Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door
18
Bake until golden, about 20 minutes