FOUGASSE WITH ROSEMARY AND SEEDS

Fougasse with Rosemary and Seeds image

This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.

Provided by Martha Stewart

Time 3h

Yield Makes two 13-by-7-inch flatbreads

Number Of Ingredients 13

Ingredients

1/2 teaspoon active dry yeast (not rapid-rise)
2 teaspoons sugar
2/3 cup warm water (110 degrees)
1 1/2 cups unbleached bread flour, plus more for dusting
1/4 cup rye flour
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large egg yolks
1 tablespoon whole milk
1 tablespoon fresh rosemary leaves
2 teaspoons sesame seeds
1 teaspoon nigella seeds
Flaky sea salt, such as Maldon

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.