- recipe from Cambridge School of Culinary Arts
In my six-week Mediterranean class at Cambridge School of Culinary Arts, where we "travel" to a different country each week, we recently made this fabulous flatbread that originates in Provence.
Smilar to Italian focaccia, fougasse can incorporate many different ingredients - olives, capers, sun-dried tomatoes, caramelized onions, cheese, and most often, kosher salt and minced herbs. As Chef Steve told us, it is typically baked into a shape similar to a tree or leaf with holes resembling the stems of the leaf. It's beautiful to look at, but even better to eat.
1 teaspoon active dry yeast
1 teaspoon sugar
4-1/2 cups all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for brushing loaves
1 tablespoon kosher salt
1. In the bowl of a stand mixer, whisk together yeast, sugar, and 1-1/3 cups water heated to 110 degrees F., let sit until foamy, 10 minutes. Stir in flour, oil, and salt and using the dough hook, knead on speed one for about 10 minutes until a soft dough is formed. Add any flavor additions and knead in at the end. Place in a lightly oiled bowl to rise until doubled in size, about 1-1/2 hours.
2. Heat oven to 500 degrees F. Divide dough into 5 equal pieces and mould into balls. Leave for 10-minute rest. On a lightly floured surface using a rolling pin, roll out the dough into 8 in. by 5 in. triangles, about 1/2-inch thick. Transfer doughs to a cornmeal-dusted, parchment paper-lined baking sheet.
3. Using a sharp knife, cut the dough and separate using your fingers to shape the holes. Cover with a damp towel; let rest until puffed, about 30 minutes. Lightly brush each dough piece with oil, sprinkle with any desired additions, and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.