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.
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