Fougasse With Tapenade

Recipe Ingredients

3 tablespoons	45ml	Dry yeast
1/3 cup	65g / 2.3oz	Sugar
1 3/4 cups	414ml	Lukewarm water
1/2 cup	118ml	Extra virgin olive oil - plus
1/4 cup	59ml	Extra virgin olive oil
5 1/2 cups	343g / 12oz	All-purpose flour
4 tablespoons	60ml	Chopped fresh rosemary leaves
1/4 cup	59ml	Grated hard goat's milk cheese
3 tablespoons	45ml	Sea salt
3 tablespoons	45ml	Roughly-cracked black pepper
1 cup	237ml	Tapenade - (black olive paste), see * note

Recipe Instructions

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.

In a large mixing bowl from a standing electric mixer, stir together yeast, sugar, water and oil until yeast dissolves. Allow to stand at room temperature for 20 minutes. Mix together flour, rosemary and grated cheese. Place mixing bowl on mixer with dough hook or paddle and turn on low. Slowly add flour mixture until all is in and mix until a firm, smooth dough is formed.

Preheat oven to 400 degrees.

Pull dough out and knead 5 minutes. Place in a bowl rubbed with olive oil and cover with a kitchen towel. Allow to stand in a warm place until doubled in size, about 1 hour. Punch down in bowl, remove and knead 2 turns. Roll into a rectangle about 1/2-inch thick and place on an oiled cookie sheet. Poke uniform indentations into dough, brush with oil and dust with sea salt and black pepper. Bake until dark golden-brown, or about 25 to 30 minutes. Remove and serve with the Tapenade (Black Olive Paste).

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A10)

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