Fougasse With Provencal Herbs Recipes

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.

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.

Steps:

• NOTE: homemade herbes de Provence is easy to make. **Very important to use a herbes de Provence recipe that has lavender. Some recipes do not specify it.
• In a small bowl, stir the sugar and yeast into 1 1/2 cups warm water. Allow to stand 5 minutes or until the mixture becomes bubbly.
• In a food processor or large bowl, combine both flours and the salt. Add the yeast mixture and process until soft dough forms. Pour 4 tablespoons of the olive oil through the feed tube while the motor is running. Process 2 minutes more or until dough pulls from the side of the processor.
• Transfer dough to bowl coated with olive oil, cover with clean kitchen cotton towel and proof 45 minutes in warm spot.
• Prepare a baking sheet by coating with oil. Pat the dough into an 11 x 13-inch rectangle. (The shape doesn't have to be perfect because this is a rustic bread.) Cover with clean cotton towel and let rise 1 hour.
• Preheat oven to 425 degrees.
• Place oven rack on lowest level. With your fingertips, gently poke holes randomly all over the bread dough. Brush focaccia with olive oil. Sprinkle evenly with the herbes de Provence and a little bit of salt.
• Bake approximately 30 minutes or until both the top and bottom of bread are golden brown.
• Remove from oven and let set for 15 minutes before slicing. (We don't slice however, we grab and tear.).