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Fougasse




Source of Recipe


WKYC TV


List of Ingredients




For the Sponge:
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
3/4 cup warm water (about 110 degrees F)
1 tablespoon granulated sugar
1 cup unbleached all-purpose flour


For the Dough
3 tablespoons granulated sugar


1/4 cup olive oil
1-tablespoon orange flower water
1-teaspoon salt
1 teaspoon finely granted orange zest
1 teaspoon anise seeds, crushed
2-1/2 to 3-1/2 cups unbleached all-purpose flour


For the Topping


Olive oil to brush over finished loaves
Confectioners' sugar to sprinkle over finished loaves



Recipe



Prepare sponge in a large bowl; sprinkle the yeast in the water to soften. Add the sugar and flour and beat vigorously for 2 minutes. Cover with plastic wrap and let sit for 30 minutes.


By Hand add the sugar, oil, orange flower water, salt, zest, anise, and 1 cup of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.


By Mixer Add the sugar, oil orange flower water, salt, zest, anise, and 1 cup of the flour in the mixer bowl. Using the mixer paddle beat the mixture on medium speed for 2 minutes. Gradually add the remaining flour ¼ cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.


By Food Processor Add the oil and orange flower water to the sponge. In a bowl of the food processor fitted with the dough blade, combine the sugar, salt, zest, anise, and 2-1/2 cups flour with 4 to 5 pulses. With the food processor running, add the liquid ingredients as fast as the dry ingredients will accept them. If you hear a sputtering sound, pour liquid slower. As soon as all the liquid is added, turn the processor off. Pulse until the dough forms a ball then process exactly 60 seconds.


By Bread Machine Put the sponge, oil, and orange flower water in the bread pan. Add the sugar, salt, zest, anise, and 2-1/2 cups flour to the bread pan. Select the dough cycle and press Start. The machine stops after the kneading cycle. You may let the dough rise until the bread machine or bowl.




First

Rise Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

Shape Turn the dough out onto a lightly oiled work surface and pat into a 10 by 14 inch rectangle with rounded corners. Carefully place on a parchment-lined or well-greased baking sheet, reshaping if necessary.



Second

Rise Cover with a tightly woven towel and let rise for 35 minutes. The dough will not double.




Final Preparation

Using a sharp knife or razor blade cut diagonal slits all the way through the dough, starting about 1 inch from the center of the loaf and ending about 1 inch from the outside edge. Gently spread the slits open to about 1 inch. Cover and let rise for 10 minutes.



Preheat oven About 10 minutes before baking, preheat the oven to 400 degrees F.



Bake and Cool Bake for 20 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove the bread from the baking sheet and place on a rack to cool. Brush with additional olive oil. Just before serving, sprinkle the Fougasse with confectioners' sugar.