Fougasse Bread using a Bread Machine

Fougasse is a French bread and is a version of Italian focaccia flat bread. According to history, this bread was traditionally the centerpiece and one of thirteen desserts served at Christmas celebrations in Provence of France. However, today this bread has become popular and is baked year-round and its savory flavor is often changed to be as each baker wants. The most used topping for this bread is dried herbs. It also usually contains rosemary, thyme, sage, or marjoram. Sometimes, lavender or even fennel seeds are used. I like to serve this bread instead of focaccia for Christmas because it’s dough can be made ahead head of time and placed in the refrigerator until ready to use. The dough is then shaped like a big leaf and topped with herbs and more olive oil.  I currently have a jar of herbs de Provence in my pantry, so it is a good time to make this bread. My best friend in the kitchen for making bread is a bread machine. It will reduce the time required for making bread substantially, which allows me time to prepare other dishes for Christmas dinner. Here is the fougasse from Provence, which can be served as a centerpiece in your house. I hope that I can shape the bread nicely for you – we’ll see.

Ingredients:
Dough ingredients:
1 cup water
1 tsp salt
2 tbs olive oil
3 cups bread flour
2 tsp active dry yeast
Topping ingredients:
2 tbs olive oil
1 tsp Herbs de Provence or any dried herbs of your choice
A few anchovy pieces (optional)

Directions:
Place all the dough ingredients listed above or follow the manufacture's directions into the bread machine pan.  Select the dough cycle and press to start. When the dough cycle is finished, remove the dough and shape into a ball. Place in large sealed bag and refrigerate for 24 hours or even longer.
When ready to use, keep dough at room temperature for at least 1 to 2 hours.

When ready to bake, remove dough from the bag. Place dough on a lightly greased baking sheet. Use the palm of your hand to flatten the dough. Stretch and pat dough into an oval, teardrop, or with your skilled hands, shape about 1/2 inch thick with a 10 or 12 inch base.

Use a razor or sharp knife to slit the dough a few times to look like the vein of a leaf. Also, use your fingers to widen the slits so that they do not close while baking.

 

Mix the oil with the herbs and brush over the top of the dough. If using anchovies, then decorate as you like. Let dough rest for 20 minutes while setting the oven to 450°.  Spray the bread with water and place a small bowl of water in the oven. Bake the bread at the lowest level of your oven for 25
 to 35 minutes or until bread is golden brown. Serve warm.