CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Fougasse with Olives and Rosemary (Provençal Bread)
by
Karen's Kitchen Stories
Текущий рейтинг: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 голосов
| 112 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
,%20and%20the%20second%20being%20these%20adorable%20mini%20fougasse.%3C/p%3E%3Cp%3ETo%20make%20this%20Fougasse%20with%20Olives%20and%20Rosemary,%20you%20will%20need%20to%20make%20the%20dough%20a%20day%20in%20advance%20and%20refrigerate%20it%20for%2016%20to%2048%20hours%20to%20develop%20flavor.%20Making%20the%20dough%20in%20advance%20actually%20makes%20it%20easier%20to%20work%20with,%20especially%20because%20the%20dough%20is%20so%20highly%20hydrated.%3C/p%3E%3Cp%3EWhat%20distinguishes%20this%20fougasse%20are%20the%20olives%20throughout%20the%20dough,%20along%20with%20a%20small%20amount%20of%20sifted%20whole%20wheat%20flour.%20You%20sift%20the%20whole%20wheat%20flour%20to%20remove%20the%20bran%20because%20the%20bran%20will%20cut%20into%20the%20gluten%20to%20prevent%20the%20dough%20from%20becoming%20airy.%3C/p%3E%3Cp%3EThis%20fougasse%20recipe%20produces%20a%20bread%20that%20is%20crispy%20and%20delicious%20the%20day%20that%20it%20is%20made%20and%20will%20also%20last%20for%20several%20days%20for%20toasting.%3C/p%3E%3Cp%3EThis%20recipe%20made%20two%20loaves.%20I%20baked%20them%20both%20the%20same%20day,%20but%20you%20can%20bake%20one%20loaf%20one%20day,%20and%20the%20second%20loaf%20the%20next%20day%20if%20you%20prefer.%20Just%20divide%20the%20dough%20in%20half%20prior%20to%20refrigerating.%3C/p%3E%3Cp%3EToday%20is%20Bastille%20Day,%20as%20it's%20known%20in%20English%20speaking%20countries,%20or%20F%C3%AAte%20nationale%20or%20le%2014%20Juillet,%20as%20it's%20called%20in%20France.%20It's%20the%20anniversary%20of%20the%20storming%20of%20the%20Bastille,%20where%20political%20prisoners%20were%20kept,%20and%20evidently%20a%20turning%20point%20in%20the%20French%20revolution.%20%22It%20was%20the%20best%20of%20times,%20it%20was%20the%20worst%20of%20times....%22%3C/p%3E%3Cp%3ECamilla%20of%20Culinary%20Adventures%20with%20Camilla%20is%20hosting%20a%20roundup%20of%20French%20recipes%20to%20celebrate%20Bastille%20Day.%20To%20celebrate,%20I%20made%20this%20Fougasse,%20a%20bread%20that%20is%20traditional%20in%20Provence.%20It's%20usually%20salty%20and%20herby,%20and%20can%20often%20include%20olives.%20If%20you're%20not%20a%20fan%20of%20olives,%20feel%20free%20to%20omit%20them.%20You'll%20still%20love%20this%20bread.%20After%20the%20recipe,%20be%20sure%20to%20check%20out%20the%20rest%20of%20the%20recipes%20celebrating%20Bastille%20Day.%3C/p%3E%3Cp%3ERecipe%20Notes:%3C/p%3E%3Cp%3EThis%20bread%20is%20sprinkled%20with%20course%20sea%20salt%20prior%20to%20baking.%20I%20used%20Le%20Saunier%20Fleur%20de%20Sel%20de%20Camargue,%20a%20sea%20salt%20I%20originally%20purchased%20on%20memorable%20vacation%20in%20Provence%20hosted%20by%20my%20dad.%20Of%20course%20you%20don't%20need%20this%20specific%20salt,%20but%20I%20love%20the%20memories%20of%20this%20vacation.%3C/p%3E%3Cp%3EWhatever%20salt%20you%20use,%20after%20the%20first%20day,%20the%20salt%20will%20kind%20of%20melt%20into%20the%20crust%20and%20look%20a%20bit%20blistery.%20The%20same%20thing%20happens%20with%20soft%20pretzels%20and%20pretzel%20buns.%20It's%20not%20a%20big%20deal,%20and%20won't%20affect%20the%20flavor..%20just%20the%20appearance%20of%20the%20bread.%3C/p%3E%3Cp%3EFougasse,%20bread,%20olives%3C/p%3E%3Cp%3Ebread%3C/p%3E%3Cp%3EFrench%3C/p%3E%3Cp%3EWith%20ImageWithout%20Image%3C/p%3E%3Cp%3EFougasse%20with%20Olives%20and%20Rosemary%20(Proven%C3%A7al%20Bread)%3C/p%3E%3Cp%3Eingredients%3C/p%3E%3Cp%3Einstructions%3C/p%3E%3Cp%3ESift%20the%20whole%20wheat%20flour%20through%20a%20fine%20mesh%20sieve%20to%20remove%20the%20bran%20over%20the%20bowl%20of%20a%20stand%20mixer.%20Add%20the%20bread%20flour,%20olives,%20salt,%20and%20yeast%20to%20the%20mixer%20bowl.%20Add%20the%20water,%20and%20mix%20on%20low%20with%20the%20dough%20hook%20for%20about%205%20to%207%20minutes.%3C/p%3E%3Cp%3ETransfer%20the%20dough%20to%20to%20an%20oiled%20bowl,%20cover%20with%20plastic%20wrap,%20and%20let%20rest%20at%20room%20temperature%20for%2030%20minutes.%3C/p%3E%3Cp%3EFold%20the%20dough%208%20times%20over%20itself%20and%20then%20re-cover%20the%20dough%20with%20plastic%20wrap.%20Let%20the%20dough%20rest%20for%2030%20minutes.%20Repeat%20every%2030%20minutes.%203%20more%20times.%3C/p%3E%3Cp%3ECover%20the%20bowl%20with%20plastic%20wrap%20and%20refrigerate%20for%2016%20to%2048%20hours.%3C/p%3E%3Cp%3ETransfer%20the%20dough%20to%20a%20floured%20work%20surface%20and%20divide%20the%20dough%20in%20half.%20Form%20each%20half%20into%20a%20ball,%20and%20the%20press%20each%20into%20a%205%20inch%20triangle.%3C/p%3E%3Cp%3ECover%20each%20triangle%20with%20oiled%20plastic%20wrap%20and%20let%20rise%20for%2030%20to%2060%20minutes,%20until%20the%20dough%20is%20no%20longer%20cold.%3C/p%3E%3Cp%3EPlace%20a%20baking%20stone%20on%20a%20lower%20rack%20of%20your%20oven%20and%20heat%20the%20oven%20to%20450%20degrees%20F.%20Place%20two%20pieces%20of%20parchment%20paper%20on%20your%20work%20surface,%20and%20dust%20them%20liberally%20with%20cornmeal%20or%20semolina%20flour.%3C/p%3E%3Cp%3EMove%20one%20piece%20of%20the%20dough%20to%20a%20floured%20work%20surface,%20and%20stretch%20it%20out%20to%20a%2010%20inch%20by%208%20inch%20triangle.%20Transfer%20it%20to%20one%20of%20the%20parchment%20papers.%3C/p%3E%3Cp%3EUsing%20a%20pizza%20wheel,%20make%20a%20cut%20down%20the%20middle%20of%20the%20triangle.%20Make%203%20cuts%20through%20the%20dough%20on%20each%20side,%20leaving%20a%20border.%20Stretch%20the%20dough%20to%20make%20sure%20all%20of%20the%20cuts%20are%20opened.%20Cover%20the%20dough%20with%20oiled%20plastic%20wrap%20and%20let%20rest%20at%20room%20temperature%20for%2030%20to%2045%20minutes.%20Repeat%20with%20the%20other%20half%20of%20the%20dough.%3C/p%3E%3Cp%3EBrush%20the%20first%20loaf%20with%20olive%20oil%20and%20sprinkle%20with%20rosemary%20and%20sea%20salt.%20Slide%20the%20loaf,%20parchment%20and%20all,%20onto%20the%20baking%20stone,%20and%20bake%2018%20to%2025%20minutes,%20until%20a%20deep%20golden%20brown.%20Repeat%20with%20the%20second%20loaf.%3C/p%3E%3Cp%3ECool%20on%20a%20wire%20rack.%20Bake%20the%20second%20loaf%20and%20cool%20on%20a%20wire%20rack.%3C/p%3E){kind=link}