Fougasse with Provencal Herbs

Name: Fougasse with Provencal Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon dry yeast; 2 Tbsps dried herbes de Provence; 4 Tbsps olive oil; 2 teaspoons fine sea salt; 946 milliliters (about) unbleached all purpose flour; 355 milliliters warm water (105°F to 115°F); 2 servings Yellow cornmeal

Fougasse with Provencal Herbs is a vegan main course. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 32g of fat, and a total of 1226 calories. This recipe serves 2. If you have yeast, herbes de provence, cornmeal, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended.

Ingredients you will need

Herbes De Provence

Sea Salt

All Purpose Flour

Yeast

Cooking Oil

Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.

Ingredients you will need

Dough

All Purpose Flour

Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

Add dough; turn to coat. Cover bowl with plastic wrap, then towel.

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Dough

Wrap

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Plastic Wrap

Bowl

Let rise in warm draft-free area until doubled, about 1 hour.

Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F.

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Oven

Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval.

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Cornmeal

Dough

Punch

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Baking Sheet

Transfer to prepared baking sheets.

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Baking Sheet

Brush each oval with 1 tablespoon oil.

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Cooking Oil

Sprinkle each with 1 1/2 teaspoons 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, about 20 minutes.

Ingredients you will need

Herbes De Provence

Dough

Equipment you will use

Knife

Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam.

Ingredients you will need

Dough

Water

Equipment you will use

Oven

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, about 18 minutes.

Equipment you will use

Oven

Transfer sheets to racks; cool breads 10 minutes.

Serve warm or at room temperature.