Best 2 Fougasse With Provencal Herbs Recipes

FOUGASSE WITH PROVENCAL HERBS

Fougasse with Provencal Herbs image

Yield Makes 2

Number Of Ingredients 8

Ingredients

1 1/2 cups warm water (105°F to 115°F)
1 teaspoon dry yeast
4 cups (about) unbleached all purpose flour
2 tablespoons dried herbes de Provence*
2 teaspoons fine sea salt
4 tablespoons olive oil
Yellow cornmeal
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory and fennel seeds can be substituted.

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.

PATRICIA'S FOUGASSE

Patricia's Fougasse image

Fougasse can be flavored with herbs, capers, or even candied fruits or citrus zest. Chef and cooking instructor Patricia Wells likes to use capers that have been marinated in extra-virgin olive oil.

Provided by Martha Stewart

Categories Lunch Recipes

Yield Makes 5 fougasse

Number Of Ingredients 6

Ingredients

1 1/2 pounds Patricia's Basic Bread Dough Patricia's Basic Bread Dough
Coarse cornmeal, for baking sheet
Olive oil or honey, for brushing on fougasse
Capers, for garnish
Olives, for garnish
Fresh herbs such as thyme, rosemary, and basil, for garnish

Steps:

At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees.
Punch down the prepared dough and divide it evenly into 5 pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball of dough into an 8-by-5-inch rectangle. Using a pastry scraper, cut 3 or 4 parallel slashes into the bread.
Sprinkle a baking sheet with coarse cornmeal, and carefully transfer the rectangles of dough to the baking sheet. Gently pull apart at the slashes. Cover with a clean towel, and let rest for 10 minutes.
Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings, such as olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. Reduce oven temperature to 450 degrees. and bake until golden and crusty, 25 to 30 minutes.

Tips:

To achieve the best flavor, use fresh Provencal herbs. If fresh herbs are unavailable, you can use dried herbs, but reduce the amount by half.
Make sure the water is lukewarm before adding the yeast. This will help activate the yeast and ensure that the dough rises properly.
Be patient when kneading the dough. It may take a few minutes to achieve a smooth and elastic dough.
If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
Let the dough rise in a warm place until it has doubled in size. This will usually take about 1 hour.
When shaping the fougasse, be careful not to stretch the dough too much. This can make the bread tough.
Bake the fougasse until it is golden brown and cooked through. This will usually take about 25 minutes.
Serve the fougasse warm or at room temperature. It can be enjoyed on its own or with your favorite toppings.

Conclusion:

Fougasse with Provencal herbs is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for picnics, potlucks, or parties. With its herbaceous flavor and crispy crust, fougasse is sure to be a hit with everyone who tries it. So next time you're looking for a new bread to try, give fougasse a try. You won't be disappointed!