Monday, November 13, 2006
Breads: Foccocia
This is a standard in our house. We use it for foccocia, for pizza crust (the best EVAH) and fougasse.
Place in small bowl:
2 T. yeast
2 t. sugar
1 c. warm water
When yeast foams add 2 T olive oil and 2 t. salt
Add in 4 c. flour (add more as necessary) to form dough. Knead until smooth and elastic.
Let rise, covered, in oiled bowl until double.
Prepare as desired, rolling or pushing dough flat for fococcia, pizza or fougasse.
Bake at 425 degrees for 8-10 minutes for foccocia, somewhat longer for pizza.
Foccocia Topping:Sprinkle dough with 4 T. olive oil, 1 t. red pepper flakes, 1 t. poppy seeds before baking.
Fougasse is a little French snacky treat. To make, pull off bits of dough, roll into balls and then roll flat. Make long slashes (3 or 4) on the inside of the dough, leaving the edges intact. Pull the slashes apart slightly and then top with whatever you like. You can sprinkle them with herbs, with garlic and olives, with tomato sauce...whatever strikes your fancy. You can even make sweet ones with jam, cinnamon sugar and nuts, whatever you like.
Place in small bowl:
2 T. yeast
2 t. sugar
1 c. warm water
When yeast foams add 2 T olive oil and 2 t. salt
Add in 4 c. flour (add more as necessary) to form dough. Knead until smooth and elastic.
Let rise, covered, in oiled bowl until double.
Prepare as desired, rolling or pushing dough flat for fococcia, pizza or fougasse.
Bake at 425 degrees for 8-10 minutes for foccocia, somewhat longer for pizza.
Foccocia Topping:Sprinkle dough with 4 T. olive oil, 1 t. red pepper flakes, 1 t. poppy seeds before baking.
Fougasse is a little French snacky treat. To make, pull off bits of dough, roll into balls and then roll flat. Make long slashes (3 or 4) on the inside of the dough, leaving the edges intact. Pull the slashes apart slightly and then top with whatever you like. You can sprinkle them with herbs, with garlic and olives, with tomato sauce...whatever strikes your fancy. You can even make sweet ones with jam, cinnamon sugar and nuts, whatever you like.
Labels: breads
# posted by Lorraine @ 11:44 AM 
