Fougasse

Fougasse
Fougasse might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 4g of protein, 5g of fat, and A mixture of sugar, orange zest, table salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours. It is a good option if you're following a vegan diet.

Instructions

1
Stir together sugar and warm water in bowl of mixer.
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2
Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
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3
Whisk flour into yeast mixture until combined well.
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4
Let starter rise, loosely covered with plastic wrap, 30 minutes.
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1
Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth.
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2
Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
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3
Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
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4
Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
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5
Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers.
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6
Let dough stand, uncovered, until slightly puffed, about 30 minutes.
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7
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
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8
Brush loaves with remaining tablespoon oil and sprinkle with sea salt.
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9
Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total.
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10
Transfer loaves to a rack and cool to warm or room temperature.
1
Fougasses are best eaten the day they're made.
DifficultyExpert
Ready In5 hrs
Servings16
Health Score5
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