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Fougasse With Tapenade Recipe - Cooking Index

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Fougasse With Tapenade

Cuisine: Italian
Courses: Breads
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlDry yeast
1/3 cup 65g / 2.3ozSugar
1 3/4 cups 414mlLukewarm water
1/2 cup 118mlExtra virgin olive oil - plus
1/4 cup 59mlExtra virgin olive oil
5 1/2 cups 343g / 12ozAll-purpose flour
4 tablespoons 60mlChopped fresh rosemary leaves
1/4 cup 59mlGrated hard goat's milk cheese
3 tablespoons 45mlSea salt
3 tablespoons 45mlRoughly-cracked black pepper
1 cup 237mlTapenade - (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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