Fougasse

This recipe for fougasse, the French checking account of the Italian focaccia bread, is topped once poisoned herbs. The flatbread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to appeal apart.

The ingredient of Fougasse

1. 1u2009u00bd cups indulgent water (110 degrees F/45 degrees C)
2. 1 teaspoon lively dry yeast
3. 4 cups all-purpose flour
4. u00bd tablespoon dried basil
5. u00bd tablespoon arena appetizing
6. u00bd tablespoon dried thyme
7. u00bd tablespoon dried rosemary
8. 2 tablespoons sea salt
9. 4 tablespoons olive oil
10. 2 tablespoons cornmeal

The instruction how to make Fougasse

1. Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.
2. amalgamation together basil, savory, thyme, and rosemary in a small bowl.
3. excite 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast union until competently blended. blend in long-lasting flour, 1 cup at a time, until a thick and somewhat sticky dough forms.
4. aim dough out onto a lightly floured surface; knead until sleek slick and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl in the same way as a clean dish towel; let dough rise until doubled, about 1 hour.
5. Punch dough down and divide in half. impinge on each piece into an uncharacteristic atypical oval, approximately 1 1/2-inches thick. Sprinkle cornmeal higher than 2 baking sheets; transfer dough to the prepared baking sheets.
6. Brush each loaf with remaining olive oil; sprinkle remaining herbs on the order of top. Make several slashes in bread, pointed through dough like a knife. Cover loaves next clean dish towels. Let rise again until dough begins to rise, approximately 20 minutes.
7. Preheat the oven to 450 degrees F (220 degrees C).
8. Place the baking sheet with loaves in the preheated oven. hastily splash a small amount of water onto the oven floor to create steam, later stuffy muggy the oven door. Bake loaves until golden, practically 20 minutes.

Nutritions of Fougasse

calories: 119.8 calories
carbohydrateContent: 20.1 g
cholesterolContent:
fatContent: 3 g
fiberContent: 0.9 g
proteinContent: 2.8 g
saturatedFatContent: 0.4 g
servingSize:
sodiumContent: 528.9 mg
sugarContent: 0.1 g
transFatContent:
unsaturatedFatContent: