Fougasse Best Dishes

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Fougasse

"This recipe for fougasse, the French model of the Italian focaccia bread, is crowned with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits may be reduce to form a lattice, making the bread clean to tug apart."

Ingredients :

1 half of cups heat water (a hundred and ten tiers F/forty five ranges C)
1 teaspoon lively dry yeast
four cups all-reason flour
half tablespoon dried basil
half tablespoon ground savory
half tablespoon dried thyme
half of tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

Instructions :

Prep :	Cook : 20M	Ready in :

Pour water right into a big bowl. Sprinkle yeast into water, and permit it stand undisturbed till dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and a pair of tablespoons oil till nicely mixed. Mix inside the flour, 1 cup at a time till a thick and truly sticky dough bureaucracy.
Turn the dough out onto a lightly floured surface, and knead till clean and elastic. Form into a ball, and location into an oiled bowl. Flip the dough to coat the floor. Cover the bowl with a clean dishtowel, and allow it upward thrust until doubled, about 1 hour.
Punch dough down, and divide in half. Shape into an irregular ovals, about 1 half of inch thick. Sprinkle cornmeal over 2 baking sheets; switch dough to pans. Brush every loaf with olive oil, and sprinkle the ultimate herbs on top. Make several slashes inside the bread, cutting via the dough with a knife. Cover the loaves with clean dishtowels. Let upward thrust again till the dough starts to upward thrust once more, about 20 mins.
Place baking sheets right into a preheated 450 degree F (220 diploma C) oven. Quickly splash a small quantity of water onto the ground of your oven to create steam, and near the oven door. Bake till golden, about 20 mins.

Notes :

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