FOUGASSE WITH PROVENCAL HERBS
Yield Makes 2
Number Of Ingredients 8
Steps:
- Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.
- Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon oil. Sprinkle each with 1 1/2 teaspoons herbes de Provence. Using sharp knife, make several 2-inch-long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface. Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, about 20 minutes.
- Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 18 minutes. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.
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Aung Moe
[email protected]This fougasse is a great way to impress your friends and family. It's sure to be a hit at any party or gathering.
Tasswar Sajan
[email protected]I love the smell of this fougasse baking in the oven. It fills the whole house with a wonderful aroma.
sommer tukaki
[email protected]This fougasse is so versatile. I've served it as an appetizer, a main course, and even a dessert.
Felipe Gonzales
[email protected]I've been making this fougasse for years and it's always a hit. It's a great way to use up leftover herbs.
Jayden Clarke
[email protected]This is a great recipe for beginners. It's easy to follow and the fougasse turns out delicious.
Md Sak Forid
[email protected]I made this fougasse for a picnic and it was perfect. It was easy to transport and everyone loved it.
Mohammed Bhaktyar
[email protected]I added some grated Parmesan cheese to the dough and it gave it a nice cheesy flavor.
David Ekanem
[email protected]I didn't have any herbes de Provence, so I used a mix of dried thyme, rosemary, and marjoram. It still turned out great!
Baba Godwin
[email protected]I think I overproofed the dough, because the fougasse turned out a bit too dense. But the flavor was still good.
jessie hirani
[email protected]The fougasse was a bit dry, but the flavor was good.
Sarfarz Khan
[email protected]This was my first time making fougasse and it turned out really well. Thanks for the recipe!
Dubai Sharja
[email protected]I've made this fougasse several times now and it's always a crowd-pleaser. It's a great recipe for any occasion.
Mohamed Jelle
[email protected]This recipe was easy to follow and the fougasse turned out great. I especially liked the addition of the herbs.
animat3s
[email protected]Delicious! I made this for a party and it was a hit. Everyone loved it.
Ahmed Vivi
[email protected]Amazing recipe! The fougasse turned out perfect, with a crispy crust and a fluffy interior. The herbs gave it a wonderful flavor. I will definitely be making this again!