Breadmaker Fougasse

BREADMAKER FOUGASSE
A French flatbread similar to focaccia and shaped like a leaf. Recipe makes one loaf; can be doubled for two loaves.

Add to breadmaker and stir to combine:
2 C flour
1/8 tsp salt
1-1/8 tsp quick-rise instant yeast

Add to flour mixture:
1 T olive oil
3/4 C warm water

Start Dough setting; at beep (~10 mins in) add:
1 minced garlic
1 tsp oregano
1 tsp basil

Prep:
3 – 4 T olive oil with another minced garlic
2 tsp coarse salt (to sprinkle on top after baking)

When dough cycle is done (90 mins), remove dough from pan (remove paddle) and place on a large parchment-lined baking sheet (dampen the sheet with water so paper does not slip). If making two loaves, divide dough in half and use two baking sheets. Spread dough into a flat oval leaf shape, then use a pizza cutter/knife to slice twice down the middle (to make a stem); add three to six cuts on the sides of leaf. Gently stretch out the dough to emphasize the holes.

Cover dough with damp tea towel or plastic wrap and allow to slightly rise for 20 minutes as the oven preheats to 450F. Remove wrap and brush loaf with additional garlic-oil. Bake for 15–20 minutes until fougasse is golden and sounds hollow when tapped. (If making two loaves switch positions of the oven racks halfway through.)

Remove from oven and immediately brush more olive oil on top, then a sprinkling of coarse salt (and some oregano or other herbs if you wish).

Bread is delicious fresh or at room temperature. Loaves can be wrapped and frozen.