Fougasse recipe

Name: Fougasse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 cups all-purpose flour; 1 teaspoon active dry yeast; 1 ½ cups warm water (110 degrees F/45 degrees C); 2 tablespoons cornmeal; 4 tablespoons olive oil; ½ tablespoon dried basil; ½ tablespoon ground savory; ½ tablespoon dried thyme; ½ tablespoon dried rosemary; 2 tablespoons sea salt

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (220 degrees C).

Step 2

Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.

Step 3

Mix together basil, savory, thyme, and rosemary in a small bowl.

Step 4

Stir 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast mixture until well blended. Mix in remaining flour, 1 cup at a time, until a thick and somewhat sticky dough forms.

Step 5

Turn dough out onto a lightly floured surface; knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl with a clean dish towel; let dough rise until doubled, about 1 hour.

Step 6

Punch dough down and divide in half. Shape each piece into an irregular oval, about 1 1/2-inches thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to the prepared baking sheets.

Step 7

Brush each loaf with remaining olive oil; sprinkle remaining herbs on top. Make several slashes in bread, cutting through dough with a knife. Cover loaves with clean dish towels. Let rise again until dough begins to rise, about 20 minutes.

Step 8

Place the baking sheet with loaves in the preheated oven. Quickly splash a small amount of water onto the oven floor to create steam, then close the oven door. Bake loaves until golden, about 20 minutes.