Recipe Details

Summary

Name: Fougasse

Category: Breads

-------------------------------FOCACCIA DOUGH-------------------------------

1 tb Cornmeal

1 tb Olive oil

Whole sage leaves

1 ts Kosher salt

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and

sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,

shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch

oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2

inch slit in center of each oval. Cut 8 more slits in circle around center.

With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let

rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with

Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each

with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one

pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two

breads,12 slices each.