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Olive and Sun-Dried Tomato Fougasse

Make Olive and Sun-Dried Tomato Fougasse at home with Water, Warm Water, Active Dry Yeast, Sugar, and Extra Virgin Olive Oil. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 1 2/3 cup
• 2 tsp
• 1 3/4 tsp
• 1 tsp
• 5 1/2 tbsp
• More For Brushing
• 4 cup
• 1 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 2 tsp
• Makes Breads Servings

Method (preview)

1. 1

   Pour 2/3 cup warm water into 2-cup measuring cup.

2. 2

   Sprinkle yeast, then sugar over; stir to blend.

3. 3

   Let stand until yeast dissolves and mixture bubbles, 5 to 7 minutes.

4. 4

   Add 1 cup warm water and 4 1/2 tablespoons oil.

5. 5

   Mix flour and 1 1/4 teaspoons salt in bowl of heavy-duty mixer.

6. 6

   Pour in yeast mixture.

7. 7

   Attach dough hook; beat at medium-low speed until flour is moistened but looks shaggy, about 3 minutes.

8. 8

   Increase speed to medium; beat until dough pulls away from sides of bowl and climbs hook, about 10 minutes (dough will be like sticky batter).

9. 9

   Mix olives, tomatoes, rosemary, and lemon peel in medium bowl.

10. 10

    Add to dough and beat 1 minute.

11. 11

    Using sturdy spatula, stir dough by hand to blend.

12. 12

    Lightly oil large bowl. Scrape dough into bowl. Brush top of dough with oil. Brush plastic wrap with oil; cover bowl, oiled side down.

13. 13

    Let dough rise in warm draft-free area until doubled, 1 to 2 hours.

14. 14

    Gently turn dough several times with spatula to deflate. Re-cover bowl with oiled plastic; chill overnight (dough will rise).

15. 15

    Sprinkle 2 large rimmed baking sheets with flour.

16. 16

    Using spatula, deflate dough by stirring or folding over several times.

17. 17

    Divide dough into 2 equal pieces.

18. 18

    Place 1 piece on floured work surface; sprinkle with flour.

19. 19

    Roll out dough to 12x8- to 12x9-inch rectangle, sprinkling with flour to keep from sticking.

20. 20

    Transfer dough to sheet.

21. 21

    Using very sharp small knife, cut four 2-inch-long diagonal slashes just to right of center of rectangle and 4 more just to left of center to create pattern resembling leaf veins.

22. 22

    Pull slashes apart with fingertips to make 3/4- to 1-inch-wide openings.

23. 23

    Repeat with remaining dough.

24. 24

    Cover dough with towel.

25. 25

    Let rest 20 minutes.

26. 26

    Beat 2 teaspoons water and 1 tablespoon oil in small bowl to blend for glaze.

27. 27

    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450F.

28. 28

    Brush fougasses with glaze; sprinkle with coarse salt and pierce all over with fork.

29. 29

    Bake fougasses 10 minutes.

30. 30

    Reverse position of baking sheets and turn around.

31. 31

    Bake fougasses until golden, about 10 minutes.

32. 32

    Transfer to racks; cool 15 minutes.

33. 33

    Serve warm or at room temperature.

34. 34

    "Bon Appetit Magazine, November 2009"

35. 35

    "http://www.bonappetit.com/magazine/2009/11/olive_and_sun_dried_tomato_fougasse"

36. 36

    Bialys (from Secrets of a Jewish Baker, George Greenstein)

37. 37

    Jewish/English muffins.

38. 38

    Combine the Topping ingredients and set aside.

39. 39

    In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve.

40. 40

    Add the sugar, 6 cups flour, and salt.

41. 41

    Mix thoroughly until the dough forms up and comes awayfrom the sides of the bowl.

42. 42

    Turn out the dough onto a floured work surface and knead, adding small amounts of flour as necessary, for 10-12 minutes.

43. 43

    Shape the dough into a ball; place in a large oiled bowl and turn to coat.

44. 44

    Cover and allow to rise for 30 minutes.

45. 45

    Press out all of the air with your fingers and allow to rise until doubled in size, 20-30 minutes.

46. 46

    Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 5 equal pieces.

47. 47

    Roll into balls.

48. 48

    Cover and allow the dough to rest for 10 minutes.

49. 49

    Roll out each ball into a 3.

50. 50

    If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece.

51. 51

    When all are rolled, start again with the first.

52. 52

    Evenly space the circles on 2 floured or cornmeal-dusted baking pans.

53. 53

    Cover with flour-rubbed cloths and allow to rise until puffy.

54. 54

    Make an indentation in the center of each with 2 fingers of each hand pressing from the center outward, leaving a 1-inch rim.

55. 55

    Press with a circular motion.

56. 56

    Dribble a bit of the reserved Topping into the hole.

57. 57

    Dust lightly with flour (rye preferred).

58. 58

    Cover with cloths and allow to proof until puffed up.

59. 59

    Bake without steam in a preheated 450F oven for 15-20 minutes; makes 18 bialys.

60. 60

    Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside.

61. 61

    In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.

62. 62

    Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.

63. 63

    Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).

64. 64

    If you think the dough is too moist - add flour, a tablespoon at a time.

65. 65

    If the dough is looking dry and gnarly - add warm water, a tablespoon at a time.

66. 66

    Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.

67. 67

    Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk.

68. 68

    Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.

69. 69

    On a floured board or counter, punch dough down and roll into a cylinder shape.

70. 70

    With a sharp knife, cut cylinder into 8 rounds.

71. 71

    Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.

72. 72

    Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise).

73. 73

    Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.

74. 74

    Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.

75. 75

    Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.

76. 76

    Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.

77. 77

    Remove from oven and let cool on wire racks.

78. 78

    After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).

79. 79

    For longer storage, keep in the freezer.

80. 80

    In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside.

81. 81

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