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.
Martha Stewart Living, November 1999
- 1 1/2 pounds Patricia's Basic Bread Dough Patricia's Basic Bread Dough (http://www.marthastewart.com/256934/patricias-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
- 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.
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