Rosemary Fougasse Made With Heirloom Grain Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FOUGASSE WITH ROSEMARY AND SEEDS



Fougasse with Rosemary and Seeds image

This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.

Provided by Martha Stewart

Categories     French Recipes

Time 3h

Yield Makes two 13-by-7-inch flatbreads

Number Of Ingredients 13

1/2 teaspoon active dry yeast (not rapid-rise)
2 teaspoons sugar
2/3 cup warm water (110 degrees)
1 1/2 cups unbleached bread flour, plus more for dusting
1/4 cup rye flour
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large egg yolks
1 tablespoon whole milk
1 tablespoon fresh rosemary leaves
2 teaspoons sesame seeds
1 teaspoon nigella seeds
Flaky sea salt, such as Maldon

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1 1/2 to 2 hours, or refrigerate up to 2 days.
  • Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Punch down dough; divide in half. Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour. Roll out each to an approximately 13-by-7-inch oval. With a baker's blade or the tip of a knife, and starting 1 1/2 inches below top of each oval, make a 10-inch vertical slash in each dough until you reach 1 1/2 inches from bottom. Make 1 1/2-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make 1/2-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes. Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.
  • Transfer 1 dough on parchment to oven (on pizza stone, if using). Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.

ROSEMARY FOUGASSE



Rosemary Fougasse image

A variation on the crusty Italian bread

Provided by Food Network

Time 3h15m

Yield 1 fougasse

Number Of Ingredients 2

1/2 batch Amy's Crusty Italian Bread
3 tablespoons fresh rosemary, chopped

Steps:

  • Mix the dough according to the instructions given in the recipe.
  • After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours.
  • Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
  • Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings.
  • Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later.
  • Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving.

RED ONION, GRUYèRE & ROSEMARY FOUGASSE



Red onion, gruyère & rosemary fougasse image

This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia

Provided by Mary Cadogan

Categories     Side dish

Time 2h10m

Yield Makes 2, serves 3-4 (1 loaf)

Number Of Ingredients 10

1 red onion
1 tbsp olive oil , plus a little extra
100g gruyère
few rosemary sprigs
coarse sea salt
7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Steps:

  • Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
  • Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
  • Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
  • Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
  • When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
  • Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.
  • Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
  • Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
  • Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.96 milligram of sodium

PITA BREAD RECIPE



Pita Bread Recipe image

Provided by Eric Rusch

Categories     Recipes

Yield Makes 8 pita breads = 16 pita pockets

Number Of Ingredients 5

500g (4 1/4 c) Whole wheat flour* - 100%
360g (1 1/2 c + 2 Tbs) Water - 72%
12g (1 Tbs) Olive oil - 2.4%
10g (1 1/2 tsp) Salt - 2%
5g (1 tsp) Instant yeast - 1% or 70g (1/4 c) Sourdough starter - 14%

Steps:

  • Add the olive oil to the water. If making the sourdough version, mix the starter into the water too.
  • Mix the combined dry ingredients into the water until well incorporated and let it rest (covered) for 10 minutes.
  • Knead for 5-10 minutes or do a series of stretch and folds as described in the video.
  • Cover with plastic and let proof for about 8-12 hours.
  • Divide the dough into 8 equal size portions and form them into balls. Roll the ball into round disks somewhere around 3/16 - 1/4 inch thick.
  • Bake at 500ºF (260ºC) on fully preheated stone for about 6 minutes.
  • Pitas are ready to eat just 10 minutes after removing from oven.

More about "rosemary fougasse made with heirloom grain recipes"

ROSEMARY FOUGASSE WITH SEA SALT | LAST INGREDIENT
rosemary-fougasse-with-sea-salt-last-ingredient image
Web 2021-11-11 In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In a large bowl, combine the …
From lastingredient.com
Reviews 2
Category Bread
Cuisine French
Total Time 463064 hrs 45 mins
  • In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In a large bowl, combine the bread flour, whole wheat flour, salt and 1 tablespoon chopped rosemary. Stir in the wet ingredients until it forms a shaggy dough.
  • Turn it out on a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes. Divide the dough in half and transfer to 2 oiled bowls. Cover and let rise until doubled in volume, about 2 hours.
  • On a work surface dusted with flour, roll out the dough into 2 ovals about 1/2-inch thick. Place each oval on a parchment-lined sheet pan. Using a pizza wheel, cut a slit down the center of the oval without splitting it in half. Then make shorter diagonal slashes on either side of the center slit.
  • Gently pull the dough to open up the slits. Make a small cuts at the perimeter between the diagonal slashes. Cover and let rise for 30 minutes until it has puffed up.
See details


RED FIFE WHOLE GRAIN FLOUR – BREADTOPIA
Web Rosemary Fougasse made with Heirloom Grain. Fougasse is easily one of my very favorite breads. Its striking yet delicate leaf pattern makes fougasse a beautiful and …
From breadtopia.com
See details


RED FIFE HIGH EXTRACTION WHEAT FLOUR – BREADTOPIA
Web Rosemary Fougasse made with Heirloom Grain. Fougasse is easily one of my very favorite breads. Its striking yet delicate leaf pattern makes fougasse a beautiful and …
From breadtopia.com
See details


ROSEMARY, RED ONION & PECORINO FOUGASSE RECIPE | GOZNEY
Web The high temperatures and dry heat present in Roccbox gives all bread an incredible crust and Fougasse is 80% crust which means even more delicious-ness! Step 1; Combine …
From gozney.com
See details


FOUGASSE WITH OLIVES AND ROSEMARY (PROVENçAL BREAD)
Web 2018-07-14 instructions. Sift the whole wheat flour through a fine mesh sieve to remove the bran over the bowl of a stand mixer. Add the bread flour, olives, salt, and yeast to …
From karenskitchenstories.com
See details


ROSEMARY FOUGASSE RECIPE - RECIPEZAZZ.COM
Web Fougasse is a bread from the south of France. It's leaf pattern is striking, making it a beautiful and unique bread. The olive oil, rosemary and salt make it a savory delight. …
From recipezazz.com
See details


ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN | RECIPE
Web Feb 8, 2020 - Fougasse is easily one of my very favorite breads. Its striking yet delicate leaf pattern makes fougasse a beautiful and unique bread, and the combined flavors of olive …
From pinterest.co.uk
See details


BEST FOUGASSE RECIPES | FOOD NETWORK CANADA
Web 2010-05-19 Step 2. Make a well in the flour. Crack in the eggs, and add the salt, oil, and rosemary. Pour in 1/4 cup/60 ml water and mix. Finally, add the yeast starter to …
From foodnetwork.ca
See details


ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN | RECIPE
Web Oct 31, 2015 - Fougasse is easily one of my very favorite breads. Its striking yet delicate leaf pattern makes fougasse a beautiful and unique bread, and the combined flavors of …
From pinterest.ca
See details


ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN | CHUB | COPY ME …
Web Rosemary Fougasse Made with Heirloom Grain. breadtopia.com Chub. loading... X. Ingredients. For the Fougasse: 4 c. (500g) Organic Red Fife Wheat Flour , sifted; 2 tsp. …
From copymethat.com
See details


ROSEMARY FOUGASSE - BIGOVEN
Web Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours. Thirty minutes before baking, …
From bigoven.com
See details


A GRAIN MILL FOR EVERY KITCHEN – BREADTOPIA
Web 2015-11-13 Next Rosemary Fougasse made with Heirloom Grain. BREADTOPIA. 400 N. 2nd St. Fairfield, IA 52556. 800-469-7989 (Central Time) [email protected] …
From breadtopia.com
See details


ROSEMARY FOUGASSE MADE WITH HEIRLOOM GRAIN RECIPES
Web For the Fougasse: 4 c. (500g) Organic Red Fife Wheat Flour , sifted: 2 tsp. (7g) Bioreal Organic Yeast or Active Dry Yeast: 2 tsp. (11g) Fine Sea Salt
From tfrecipes.com
See details


Related Search