I’ve been getting back in the swing of baking bread now and again. I used to do it all the time — there was even a stage there when I was in grad school when it was not uncommon to find me driving somewhere with a bowl of dough in the seat next to me, ready to get punched down as needed during the day. But a career shift, a kid, a job — it all got in the way of regular bread baking. So I’m starting small, starting easy. Fougasse. It’s part focaccia, part unadorned pizza dough. It’s easy, flexible, and fun to make. As you see here Ernie was impressed with his own handiwork at spreading it out on a pan. Surely if a five year old can do it you can too?
Fougasse
1 Tbsp. active dry yeast
4 1/2 cups flour (bread or all purpose, sometimes I even use up up to 1 cup whole wheat flour)
1/4 cup olive oil plus more for the pan
2 tsp. salt
Dissolve the yeast in 1 3/4 cups warm water. Mix in flour, oil, and salt. Stir until mixture holds together in a ball. Knead on a lightly floured surface until smooth and elastic feeling. (This is all even easier if you use a standing mixer and a dough hook.) You can clean the mixing bowl and oil it or just throw the dough back into the dirty bowl (I’ve never had any problem), cover with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 1/2 hours (a lot less if you put it in a warm spot, a lot more if you throw it in the fridge, which you can do and let it rise overnight or keep it for a day to two).
Preheat oven to 425. Oil a large baking sheet. Punch down the dough, turn it out onto a clean surface, and cut it in half. Wrap half the dough in plastic and put it in the fridge for the next night, spread the other half as thinly as you care to on the baking sheet, pulling regular “slashes” into it if you like. Sprinkle with coarse salt if that appeals to you and bake until brown and crispy on the edges, about 25 minutes. Let cool a bit before serving. Let people rip off pieces to eat. It’s fun. Then bake another batch the next night.
Sometimes I cook some chopped garlic or herbs in the oil before using it to add a little something-something.
Post a Comment