Breads, Yeast Breads

Fougasse (Provençal Bread with Olives & Herbs)

The look of this bread was interesting to me, plus the herbs looked wonderful.  Reading about Fougasse, I found out it is a type of bread typically associated with Provence but found (with variations) in other regions.  Some versions are sculpted or slashed into a pattern resembling an ear of wheat or a leaf.  It is a simple and versatile flat bread…pronounced “foogass“.  You can add different herbs, olives, and cheese to create your own taste.  Pull apart and enjoy.

                     

This recipe from thehungrymouse.com

1¹⁄3 cups warm water (about 110°)
1 tsp dry yeast
1 tsp sugar
2 Tbl olive oil
4 cups flour
1 tsp salt
1/4 cup kalamata olives, minced
1/4 cup green olives, minced
2 Tbl parsley, minced
2 Tbl thyme, minced
1 Tbl rosemary, minced
Sea salt
freshly cracked black pepper

In a large bowl of mixer, add warm water and sprinkle yeast and sugar; let sit until foamy, 10 minutes.  Stir in oil, flour, and salt and mix until a dough forms.  Knead.  Cover with damp towel, let sit until doubled in size about 1½ hours.

Divide dough into 5 equal pieces.  Working with one piece at a time, roll into a rough 8″ x 5″ triangle.  Transfer rectangle to a cornmeal-dusted Silpat or parchment lined baking sheet.  Cut slashes in middle of dough to make desired design (traditionally was made to look like wheat stalk or leaf).  Spread slashes apart a bit with your fingers.  Cover with a damp towel, let rest until puffed, about 30 minutes.

Heat oven to 450°.  Combine olives and herbs in bowl.  Lightly brush each dough piece with olive oil, sprinkle with olive mixture, and season with salt & pepper.  Bake, until golden brown, watch closely 8-15 minutes, time depends on thickness.

One Year Ago Today:  Lemon Crumb Muffins with Lemon Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Yeast Breads

French Bread

You gotta love homemade french bread right from the oven.  Chewy crust and tender inside, so good for dinner.  It’s not hard to make, just the wait time to rise.  Start at 3:30 and it is ready by 6:00 with lots of time to do other things while it rises.

                       

1¼ cups warm water (110°)
1½ tsp dry yeast
2 tsp sugar
3½ cups bread flour
1 tsp salt

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add flour and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down, divided in half.  Roll out each half to 6″x12″ then roll up, pinch seam and ends.  Put on cornmeal covered silpat, baking sheet, or Demarle Silform Bread Tray on perforated sheet.  Cover and let rise about 30 minutes.  Make 3 slice marks across both loaves with bread knife.  Brush with beaten egg or heavy cream.  Bake in preheated 375° oven for 20-25 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.