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Fougasse w/Provencal Herbs




Source of Recipe


Ell/EDC


Recipe Introduction


This is a large flattish type bread with chevron type slits in it. Looks like the kind of bread you would bring on a picnic and rip chunks off with your teeth to eat with cheese and wine.


List of Ingredients




1 1/2 cups warm water (105 to 115F)
1 tsp dry yeast
4 cups (about) unbleached all-purpose flour
2 TBSP herbs de Provence
2 tsp fine sea salt
4 TBSP olive oil
yellow corn meal

Recipe



Pour 1 1/2 cups warm water into lg. bowl;sprinkle yeast over. Let stand until yeast dissolves, abt. 10 min. Stir in 1 cup of flour, 1 TBSP herbs de Provence and sea salt, then 2 TBSP oil till well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.

Turn dough out onto lightly floured work surface; knead until smooth and elastic, abt 5 min. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm, draft-free area till doubled, abt 1 hr.

Position 1 rack in center and 1 rack in top third of oven and preheat to 450F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface;divide in half. Press out each half to 11x8" irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 TBSP oil. Sprinkle each with 1 1/2 tsp herbes de Provence. Using sharp knife, make several 2 inch long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface.Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, abt 20 min.

Place dough in oven. Immediately pour abt 1/4 cup water onto bottom of oven, creating steam. (? - I think I'd use a pan). Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, abt 18 min. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.