Best Fougasse Recipes

FOUGASSE

Steps:

• Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
• Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
• Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
• Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

FOUGASSE

Steps:

• Make starter:
• Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes.
• Make dough:
• 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. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms.
• 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.
• 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.
• 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. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Brush loaves with remaining tablespoon oil and sprinkle with sea salt. 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. Transfer loaves to a rack and cool to warm or room temperature.

FOUGASSE

Steps:

• Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.
• Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.
• Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
• Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.
• Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.

FOUGASSE (OLIVE BREAD)

Steps:

• In a 3-qt (or larger) bowl, combine water, yeast, salt, sugar and olive oil. Stir in flour with a wooden spoon, or in a heavy-duty stand mixer with dough hook, just until all the flour is incorporated; do not knead. Let stand at room temperature 2 hours, or until it rises then collapses. (Dough may be used at this point, or refrigerated for up to 5 days.).
• Place an empty broiler tray or baking pan in the oven and preheat oven to 400°F
• Divide dough in half and work with one piece at a time. Form the dough into a ball, then flatten to about 1/2" thickness on a heavily-floured work surface. (This dough needs to be drier than most to hold the cut shapes, so keep that in mind when adding bench flour.) Sprinkle with half the olives, then roll up jelly-roll-fashion. Form into a ball, then into a flat oval. Slice angled slits into the dough, then gently pull them open. Transfer to a greased cookie sheet and brush with more olive oil. Let rest at room temperature for 20 minutes.
• Place the cookie sheet on a rack in the middle of the oven. Pour 1 cup hot water into the empty broiler pan and quickly close the oven door. Bake 20-25 minutes, until puffy and golden brown (the crust will not get crackly hard because of the oil).
• Repeat with remaining dough and remaining olives.

OLIVE FOUGASSE (RUSTIC BREAD) -- ABM

Steps:

• Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
• Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
• Preheat the oven to 375°F.
• When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.

RED ONION, GRUYèRE & ROSEMARY FOUGASSE

Steps:

• Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
• Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
• Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
• Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
• When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
• Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.
• Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
• Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
• Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

FOUGASSE WITH PROVENCAL HERBS

Steps:

• Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. 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. 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, about 5 minutes. 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 until doubled, about 1 hour.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F. 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. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon 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.
• Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. 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. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.

ROSEMARY FOUGASSE

Steps:

• Mix the dough according to the instructions given in the recipe.
• After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours.
• Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings.
• Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving.

OLIVE LADDER BREAD (FOUGASSE)

Steps:

• You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
• Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
• Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
• Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.

GORGONZOLA AND WALNUT FOUGASSE

Steps:

• Place a baking stone in the middle of the oven and preheat to 470 degrees F.
• On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
• Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
• Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
• In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
• In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
• Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
• Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
• Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
• Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
• In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
• Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.

ONION BACON FOUGASSE

Steps:

• Mix 200g of the flour with all the yeast and approx 150ml water in a bowl, and beat together into a thick batter for 3 mins. Leave to rise and then fall, this should happen in 3-4 hrs. Then add the rest of the flour, salt, water and oil, and mix well. Turn out onto a lightly floured work surface and knead to a smooth dough. Put back in the bowl to rise for a further 1 hour until doubled in size.
• Line 3 baking sheets with baking parchment. Knock back the dough, then knead to incorporate the onion and bacon. Divide the dough into 3 pieces, about 225g each. Use a rolling pin to flatten out each piece to about 2.5cm high, then shape roughly into a circle. Put on the baking sheets. Using a sharp knife cut three diagonal slashes right through the dough down each side and two down the middle to form the shape of a leaf. Brush with olive oil, sprinkle with sea salt, if you like, and leave for a further hour to prove until doubled in size.
• Heat oven to 230C/fan 210C/gas 8 and bake the loaves for 15 mins until golden brown. Cool on a wire rack. Serve cut into wedges.

LEMON AND ROSEMARY FOUGASSE

Steps:

• Pour 3 cups warm water into large bowl of heavy-duty stand mixer fitted with dough hook. Sprinkle yeast over; stir to blend. Mix in 1 cup semolina flour. Let stand until small bubbles begin to rise to surface of mixture, about 40 minutes. Mix salt into yeast mixture, then beat in remaining 4 cups semolina flour, 1 cup at a time. Mix in 3 tablespoons oil, then 1 cup unbleached flour (dough will be slightly sticky).
• Turn dough out onto floured work surface; knead in lemon peel, rosemary, and 1/2 cup unbleached flour. Knead until dough is smooth, elastic, and satiny, adding more unbleached flour by tablespoonfuls if dough is too sticky, about 10 minutes. Form dough into ball; return to same bowl. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• Punch dough down. Turn dough out onto floured work surface and knead 5 minutes. Divide dough in half. Sprinkle 2 baking sheets lightly with semolina flour. Roll out each dough piece to 12x8-inch rectangle. Transfer 1 dough rectangle to each prepared baking sheet. Using sharp knife, cut several 3-inch-long slits in each dough rectangle, cutting through completely. Pull slits apart, creating large holes in dough. Cover dough with kitchen towels and let rise in warm draft-free area until dough is doubled in volume, about 40 minutes.
• Meanwhile, position 1 rack in bottom third and 1 rack in top third of oven and preheat to 425°F. Bake breads until puffed and golden brown, reversing baking sheets halfway through baking, about 30 minutes total. Transfer breads to racks; brush remaining 2 tablespoons oil over top of breads. Cool at least 10 minutes. (Can be made ahead. Cool completely. Wrap breads separately in foil, then enclose in resealable plastic bags and store at room temperature 1 day or freeze up to 2 weeks. If desired, rewarm thawed breads wrapped in foil in 350°F oven for 10 minutes.)
• Serve breads whole or cut into thick crosswise strips.
• *A coarsely ground durum wheat flour that is available at some supermarkets, specialty foods stores, and Italian markets.

RED ONION, CHERRY TOMATO & ROSEMARY FOUGASSE

Steps:

• Mix together flour, yeast, salt and sugar. Add water, oil and mix to form soft dough. Turn out onto a floured surface and knead for 5 mins. Put back in the bowl and cover with a tea towel. Leave to rise for 1 hr.
• Heat oven to 240C/220C fan/gas 8. Fry onions for 5 mins in the oil until slightly softened. Strip leaves from 1 rosemary sprig, finely chop and add to the onions. Knead half the onions into the risen dough - add more flour if sticky. Divide dough in 2 and shape into 25cm long rectangles. Place on a floured baking sheet and brush lightly with water. Use a sharp knife to cut 1 diagonal slash through the dough, then 3 slashes either side to make leaf markings. Open out slashes slightly, then press the remaining onions, tomatoes and rosemary
• Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.

FOUGASSE WITH ROSEMARY AND SEEDS

Steps:

• In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1 1/2 to 2 hours, or refrigerate up to 2 days.
• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Punch down dough; divide in half. Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour. Roll out each to an approximately 13-by-7-inch oval. With a baker's blade or the tip of a knife, and starting 1 1/2 inches below top of each oval, make a 10-inch vertical slash in each dough until you reach 1 1/2 inches from bottom. Make 1 1/2-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make 1/2-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes. Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.
• Transfer 1 dough on parchment to oven (on pizza stone, if using). Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.

WALNUT FOUGASSE OR FOCACCIA

Steps:

• In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
• If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
• Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. A handful at a time, knead the walnuts into the dough, until they are evenly distributed. Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below). Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• Preheat the oven to 425 degrees, preferably with a baking stone in it. Line 2 baking sheets with parchment paper and oil the parchment. Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches. To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size. For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom. Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision. The incisions should resemble the veins of a leaf. Leave a 2-inch border at the edge of the dough. Transfer the loaves to the baking sheets. Gently pull the bread apart at the slashes. Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes. For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
• One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

OLIVE AND SUN-DRIED TOMATO FOUGASSE

Steps:

• 1. Pour 2/3 c. warm water into 2-cup measuring cup. Sprinkle yeast, then sugar, stir to blend. Let stand , 5 to 7 minutes. Add 1 cup warm water and 41/2 tablespoons oil. 2. Mix flour and 1 1/4 teaspoons salt in bowl of mixer. Pour in yeast. Attach dough hook; beat at medium-low until flour is moistened but looks shaggy, about 3 minutes. Increase medium; beat until dough pulls away from sides and climbs hook, about 10 minutes (dough will be like sticky batter). 3. Mix olives, tomatoes, rosemary, and lemon peel in medium bowl. Add to dough and beat 1 minute. 4. Lightly oil large bowl. Scrape dough into bowl. Brush top of dough with oil. Brush plastic wrap with oil; cover bowl. Let dough rise in warm area until doubled, 1 to 2 hours. 5. Gently turn dough several times with spatula to deflate. Re-cover; chill overnight (dough will rise). 6. Sprinkle 2 rimmed baking sheets with flour. Deflate dough & divide into 2. Place 1 piece on floured surface; sprinkle with flour. Roll out dough to 12x8- to 12x9-inch rectangle. Transfer dough to sheet. 7. Using very sharp small knife, cut four 2-inch-long diagonal slashes just to right of center of rectangle and 4 more just to left of center to create pattern resembling leaf veins. Pull slashes apart to make 3/4- to 1-inch-wide openings. 8. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Brush fougasses with glaze; sprinkle with coarse salt and pierce all over with fork. 9. Bake fougasses 10 minutes. Reverse position of baking sheets and turn around. Bake fougasses until golden, about 10 minutes. Transfer to racks; cool 15 minutes.

BACON AND ONION FOUGASSE

Steps:

• Fry the onion and bacon in 1tbsp of the oil until softened but not browned. Leave to cool.
• Place the flour, salt and yeast in a mixing bowl. Mix the remaining oil with the water, then stir into the flour along with the onions and bacon. Mix until a soft dough is formed, then turn onto a work surface and knead until smooth.
• Divide the dough into 3 equal pieces, shape each into an oval about 2.5cm thick and place on an oiled baking tray. Use a very sharp knife to cut 2 long slashes down the centre, then 3 slashes either side like a leaf. Open the slashes out slightly.
• Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.
• Preheat the oven to 220°C/fan 200°C/gas mark 7.
• Place the bread in the centre of the pre-heated oven and bake for 15 minutes until golden brown and crisp.

CHORIZO AND THYME FOUGASSE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Dust a large baking sheet with flour.
• Put the flour, salt, and yeast in a large bowl and mix together to combine. Make a large hole in the center of the flour mix, then pour in the water, just enough to make a dough that is loose and easy to knead, but not too sticky. If it feels tight like Blu-tack (poster-tack) then add more water. As you knead it, the dough will become less sticky, so if you can add all the1 1/4 cups/11fl oz/300ml your loaf will be much lighter with a lovely open texture.
• Knead the dough for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for an additional 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edge around it to cover and knead it for an extra minute.
• On a floured surface, shape the fougasse into a ball, making sure the top of the ball is taught and smooth. Using a rolling pin, roll it out into a rough oval shape and transfer to the flour-dusted baking sheet. Using a very sharp knife, or razor blade, carefully cut slashes in the loaf to look like a fern leaf, then with floured hands open up the slashes wide, as they will close up a lot when the bread is left to double in size.
• Push the remaining chorizo into the top of the dough, then cover the dough loosely with oiled plastic wrap (you may need several pieces). Let rise in a warm place until the dough has doubled in size.
• Remove the plastic wrap, then brush the dough with milk and place in the oven.
• Throw a couple of handfuls of ice cubes in the bottom of the oven or spray the oven with water before closing. This will keep a crust from forming too quickly on the bread, which would prevent the bread from rising nicely. Alternatively, put a roasting pan with water in the bottom of the oven instead.
• Bake for 30 to 35 minutes, or until the bread is well risen, a beautiful golden brown and smells wonderfully cooked. It will come off the sheet once fully cooked too.
• It is tough to top the taste of warm bread straight from the oven, slathered in oodles of good butter.

ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN

Steps:

• To make the dough:
• Sift flour to remove the majority of its bran and combine flour with yeast, salt and sugar in a large mixing bowl .
• In a medium bowl, combine water and olive oil.
• Make a well in the center of the flour mixture and pour liquid ingredients in all at once. Mix quickly. A Danish Dough Whisk makes great job of it.
• Turn out the dough onto a lightly floured surface and knead until smooth.
• Place dough back into the large bowl, cover with a bowl cover and let rest 1-2 hours, or until nearly doubled in volume.
• Turn out onto a lightly floured surface and lightly knead in the 2 TBS of Rosemary until well incorporated.
• To shape the dough:
• Cut the dough into two equal pieces. Set one aside, and shape the other into a large circle using your hands and/or a rolling pin , about one-half inch thick. Place onto a parchment paper -lined baking sheet . Using a sharp knife, cut slits in the circle of dough to make a leaf shape (see photo) as follows: one slit at the top center; three evenly spaced on either side of it; one larger one in the center; and make two triangular cuts at the bottom. Gently pull the slits apart to create openings and cover with a clean kitchen towel . Repeat with second portion of dough.
• To bake:
• Preheat the oven to 465°F (240°C). Allow loaves to rise for about 20 minutes, then bake for 13-15 minutes. Remove from oven when golden brown.
• While still hot, brush or spray the tops of the baked loaves with olive oil, then sprinkle with rosemary and salt. Place on a cooling rack and allow to cool completely.

FOUGASSE WITH OLIVE TAPENADE

Steps:

• Fougasse.
• Combine flour, yeast, salt and oil in a stand mixer bowl.
• With dough hook attached and running on medium low (3 on my Kitchenaid) add all but a few Tbsp of the water.
• Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary.
• Alternatively use a large bowl and a wooden spoon or Danish whisk to combine then turn the dough out to a floured surface and knead for 5 minutes by hand.
• Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
• Preheat oven to 425f.
• Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
• Let the dough rest for 20 minutes more.
• Dress the top of the bread with the herbs.
• If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
• Bake for 20 minutes until the top is golden brown.
• Remove and allow to cool for 10 minutes.
• Cut into small bite sized pieces.
• Tapenade.
• Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
• Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together.
• Add lemon juice and pepper to garnish.