Rosemary fougasse
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Rosemary fougasse
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21144. Report a problem with this recipe.
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      Title: Rosemary fougasse
 Categories: Baker
      Yield: 1 Servings
           Variation on the Crusty
           Italian Bread---
    1/2    Batch Amy's Crusty Italian
      3 tb Fresh rosemary, chopped
  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
  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.
  Sprinkle a peel or upsidedown baking sheet generously with cornmeal
  and place the fougasse
  on top, stretching it slightly to make it into a square.  Cut a
  decorative pattern, such as a leaf or a ladder, into the dough with a
  dough cutter. Spread and stretch the loaf until the cuts form large
  Be sure the fougasse is loosened from the peel, then carefully slide
  it onto the baking stone.  Using a plant sprayer, quickly mist the
  bread with water 8 to 10 times, then quickly shut oven door.  Mist
  again after 1 minute.  Then mist again 1 minute later.
  Bake for about 10 minutes, then reduce the temperature to 450 degrees
  and bake 15 minutes longer or until the loaf sounds slightly hollow
  when tapped on the bottom and the crust is a medium to dark brown.
  (If the crust is not brown enough, the bread will soften as it
  cools.) Transfer the bread to a rack to cool for at least 30 minutes
  before serving.

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Recipe ID 21144 (Apr 03, 2005)

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