Fougasse (ideal for Cuisinart)
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Yield: 2 flatbreads
2 c. bread flour
1 c. Italian flour (available from King Arthur Baking Co.)
1/4 t. cayenne pepper
1/4 t. ground ginger
1-1/2 t. salt
1 t. sugar
1 T. yeast
3 T. olive oil
1 c. warm water (110-115 degrees Fahrenheit)
2 t. corn meal
6 Tbsp. olive oil (approximately)
Desired toppings and/or additions (see below)
Place baking stone in oven. Preheat oven to 450F for at least 30 minutes
prior to baking.
Insert metal blade in work bowl of food processor (this recipe can also be made
very easily in a KitchenAid mixer, or by hand). Add flours, cayenne pepper,
ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other
ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to
blend well.
Add olive oil and warm water; process about 45-60 seconds, or until dough forms
a ball in the work bowl. If using a KitchenAid mixer, knead with dough hook
approximately 6-8 minutes.
Prepare pizza peel or baking sheet by sprinkling lightly with corn meal.
Remove dough to flat, floured board. Divide into two equal-sized pieces.
Using tips of fingers, gently pat down dough to about 1/4-1/2" thick -- you
can also use a wooden rolling pin). The shape does not matter -- I have used
square, rectangular, and oval shapes. Use kitchen scissors or a very sharp
knife to cut 2 rows of diagonal slits in the dough, or any other design you
wish. Gently place shaped piece on pizza peel or baking sheet sprinkled with
corn meal, stretching the dough end-to-end slightly as you place it. This will
gently spread the slits you've cut. Repeat for the other piece of dough.
Place pizza peel or baking sheet in a warm, draft-free location until dough
pieces are puffy, about 25-40 minutes. Using end of wooden spoon, make
depressions in dough. Brush lightly with olive oil. If using topping
ingredients, sprinkle them on at this time.
Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place
dough pieces on heating baking stone in oven; bake for approximately 13-15
minutes, or until bread is golden brown.
Remove to cooling racks and cool briefly before slicing. If freezing loaves
for later use, cool thoroughly (about 2 hours). Store in airtight container
(Ziploc bags are ideal for this purpose) at room temperature if not freezing
for later.
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INGREDIENT ADDITIONS (pick any combination you like!):
1) dried spinach & feta cheese (available from King Arthur Baking Co.)
2) sliced black olives, drained
3) herbs (e.g., rosemary, thyme, basil, oregano)
4) crushed red peppers
5) dried onion flakes
6) sun-dried tomatoes, chopped
7) dried bell peppers, chopped
8) grated Parmesan cheese
TOPPINGS (pick a combo to suit your taste preferences):
1) crushed red peppers
2) herbs (e.g., fresh rosemary)
3) coarse salt / sea salt
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