1 1/2 pounds Basic Bread Dough (see below)
Coarse cornmeal for baking sheet
1 teaspoon active dry yeast
1 teaspoon sugar
cups lukewarm water (about 105 degrees)
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough ca
At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees.
This recipe yields 5 fougasse.