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Ingredients
| water: 1 1/2 cups |
| active dry yeast: 1 tsp |
| all-purpose flour (unsifted): 4 cups |
| dried basil (ground): 1/2 Tbl |
| ground savory: 1/2 Tbl |
| dried thyme (ground): 1/2 Tbl |
| sea salt: 2 Tbl |
| olive oil: 4 Tbl |
| cornmeal: 2 Tbl |
Fougasse
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
20 serving(s)
Tags
- 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.