Reviews
Add Rating & Review
Back to Fougasse with Rosemary and Seeds
All Reviews for Fougasse with Rosemary and Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Fougasse with Rosemary and Seeds
Credit:
William Abranowicz
Recipe Summary
prep: 40 mins
total: 3 hrs
Yield: Makes two 13-by-7-inch flatbreads
Ingredients
Ingredient Checklist
1/2 teaspoon active dry yeast (not rapid-rise)
2 teaspoons sugar
2/3 cup warm water (110 degrees)
1 1/2 cups unbleached bread flour, plus more for dusting
1/4 cup rye flour
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large egg yolks
1 tablespoon whole milk
1 tablespoon fresh rosemary leaves
2 teaspoons sesame seeds
1 teaspoon nigella seeds
Flaky sea salt, such as Maldon
Gallery
Fougasse with Rosemary and Seeds
Credit:
William Abranowicz
Recipe Summary
prep: 40 mins
total: 3 hrs
Yield: Makes two 13-by-7-inch flatbreads
Gallery
Fougasse with Rosemary and Seeds
Credit:
William Abranowicz
Fougasse with Rosemary and Seeds
Credit:
William Abranowicz
Fougasse with Rosemary and Seeds
Recipe Summary
prep: 40 mins
total: 3 hrs
Yield: Makes two 13-by-7-inch flatbreads
Recipe Summary
prep: 40 mins
total: 3 hrs
Yield: Makes two 13-by-7-inch flatbreads
prep: 40 mins
total: 3 hrs
prep:
40 mins
total:
3 hrs
Yield: Makes two 13-by-7-inch flatbreads
Makes two 13-by-7-inch flatbreads
Ingredients
Ingredients
- 1/2 teaspoon active dry yeast (not rapid-rise)
- 2 teaspoons sugar
- 2/3 cup warm water (110 degrees)
- 1 1/2 cups unbleached bread flour, plus more for dusting
- 1/4 cup rye flour
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 large egg yolks
- 1 tablespoon whole milk
- 1 tablespoon fresh rosemary leaves
- 2 teaspoons sesame seeds
- 1 teaspoon nigella seeds
- Flaky sea salt, such as Maldon
Directions
In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1 1/2 to 2 hours, or refrigerate up to 2 days.
Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Punch down dough; divide in half. Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour. Roll out each to an approximately 13-by-7-inch oval. With a baker’s blade or the tip of a knife, and starting 1 1/2 inches below top of each oval, make a 10-inch vertical slash in each dough until you reach 1 1/2 inches from bottom. Make 1 1/2-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make 1/2-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes. Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.
Transfer 1 dough on parchment to oven (on pizza stone, if using). Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fougasse with Rosemary and Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fougasse with Rosemary and Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
