fougasse

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1/2 tablespoon dried basil
• 1/2 tablespoon ground savory
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried rosemary
• 2 tablespoons sea salt
• 4 tablespoons olive oil
• 2 tablespoons cornmeal

Recipe

• pour water into a large bowl. sprinkle yeast into water, and let it stand undisturbed until dissolved. stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
• turn the dough out a lightly floured surface, and knead until smooth and elastic. form into a ball, and place into an oiled bowl. flip the dough to coat the surface. cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
• punch dough down, and divide in half. shape into an irregular ovals, about 1 1/2 inch thick. sprinkle cornmeal over 2 baking sheets; transfer dough to pans. brush each loaf with olive oil, and sprinkle the remaining herbs on top. make several slashes in the bread, cutting through the dough with a knife. cover the loaves with clean dishtowels. let rise again until the dough begins to rise again, about 20 minutes.
• place baking sheets into a preheated 450 degree f (220 degree c) oven. quickly splash a small amount of water the floor of your oven to create steam, and close the oven door. bake until golden, about 20 minutes.