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Rosemary Fougasse

Rosemary Fougasse — a community recipe on Potlikkr.

Ingredients

• 0.5 Batch Amy S Crusty Italian Bread
• 3.0 tbsp Fresh Rosemary

Method (preview)

1. 1

   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.

2. 2

   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.