1 1/2 pounds Basic Bread Dough (see below)
Coarse cornmeal for baking sheet
Olive oil or honey for brushing
Fresh herbs such as thyme, and basil
1 teaspoon active dry yeast
1 teaspoon sugar
cups lukewarm water (about 105 degrees)
1 teaspoon fine sea salt
4 cups bread flour plus more


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
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 lengthwise 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 like 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.
This recipe yields 5 fougasse.





5.0 servings


Sunday, December 6, 2009 - 12:36am



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