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

Parmesan Herb Rolls

I love everything bread. I like to eat at Panera Bread just so I can stand in line (longer the wait the better) and look at all the beautiful bread creations. I remember my mom baking bread quite often and pulling it out of the oven just as we came home from school. Open the door, wonderful smell of bread baking, into the kitchen and have a big warm slice with honeybutter right as it comes from the oven. Home Sweet Home!

Bread:
1/4 cup warm water
1 pkt yeast (2 ¼ tsp)
1 cup warm water
2 T sugar
1 ½ tsp salt
1 T butter, softened
3 cups flour

Parmesan Herb Butter:
1/2 cup butter, softened
1/4 cup grated parmesan cheese
1 T dill weed
1 T sesame seeds
1 tsp poppy seeds
1/2 tsp season salt
1/2 tsp garlic powder
1 T parsley flakes
1 T dry minced onion

In a small bowl add yeast to the 1/4 warm water (95ºF to 115ºF). Allow it to sit until the yeast begins to foam. In a large mixing bowl (I use my KitchenAid mixer) mix together the 1 cup warm water, sugar, salt and 1 cup of the flour. Mix in the butter and yeast. Mix in remaining flour. Knead dough for 5 minutes.

Place in a large, well-greased bowl and flip dough to turn greased-side up. Cover and let rise in a warm place for 1 hour or until doubled in size.

Punch down dough. Roll out as you would to make cinnamon rolls. Spread with parmesan herb butter mixture. Roll and cut into individual rolls.  Place in sprayed muffin pan, cookie sheet or 9X13 pan. I also make them small to bake in my mini muffin pans.

Cover, and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.

Preheat oven to 375°. Bake until golden brown, approx. 30 minutes for large rolls, less for minis.

If you are interested in Demarle bakeware such as the Mini Muffin Tray please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.