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Recipe by Joan Nathan

Fougasse (An Old Ladder Bread)

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Fougasse (An Old Ladder Bread)
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
45 Minutes
Diets
- Vegetarian

Ingredients

Main ingredients

  • 2 teaspoons Gefen Dry Yeast or other active dry yeast

  • 1/2 cup Gefen Olive Oil, plus more for basting

  • 2 and 1/2 cups lukewarm water

  • 6 -8 cups all-purpose flour

  • 1 tablespoon salt

  • semolina for dusting

Directions

Prepare the Fougasse

1.

Put the yeast, olive oil, and lukewarm water in the bowl of a standing mixer and blend. Add six cups of the flour and the salt gradually to the yeast mixture, stirring with the dough hook and adding more flour as necessary until the dough comes together. Form the dough into a ball and let rise in a bowl, covered, for one hour. 

2.

Preheat the oven to 400 degrees Fahrenheit.

3.

Divide the dough into two portions. Roll each out into an oval about a quarter-inch thick. Scatter some semolina on a cookie sheet, and transfer the dough onto the prepared sheet. Let rise for 30 minutes.

4.

Brush with additional olive oil and bake in oven for about 20 minutes. Eat when warm, if possible.

Notes:

Yield: 2 fougasse

Recipe tags

aromatic French cuisine french food holiday Joan Nathan kosher French food party savory appetizers warm yeast
Fougasse (An Old Ladder Bread)

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