Name: Fougasse with Tapenade
Ingredients: 3 tb Dry yeast; 1/3 c Sugar; 1 3/4 c Lukewarm water; 1/2 c Extra virgin olive oil; plus 1/4 cup; 5 1/2 c All-purpose flour; 4 tb Chopped fresh rosemary leaves; 1/4 c Hard goat's milk cheese; grated; 3 tb Sea salt; 3 tb Black pepper; roughly cracked; 1 c Tapenade

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

3	tb	Dry yeast
1/3	c	Sugar
1 3/4	c	Lukewarm water
1/2	c	Extra virgin olive oil; plus 1/4 cup
5 1/2	c	All-purpose flour
4	tb	Chopped fresh rosemary leaves
1/4	c	Hard goat's milk cheese; grated
3	tb	Sea salt
3	tb	Black pepper; roughly cracked
1	c	Tapenade

INSTRUCTIONS

In a large mixing bowl from a standing electric mixer, stir together yeast,
sugar, water and oil until yeast dissolves. Allow to stand at room
temperature for 20 minutes. Mix together flour, rosemary and grated cheese.
Place mixing bowl on mixer with dough hook or paddle and turn on low.
Slowly add flour mixture until all is in and mix until a firm, smooth dough
is formed.
Preheat oven to 400 degrees F.
Pull dough out and knead 5 minutes. Place in a bowl rubbed with olive oil
and cover with a kitchen towel. Allow to stand in a warm place until
doubled in size, about 1 hour. Punch down in bowl, remove and knead 2
turns. Roll into a rectangle about 1/2-inch thick and place on an oiled
cookie sheet. Poke uniform indentations into dough, brush with oil and dust
with sea salt and black pepper. Bake until dark golden brown, or about 25
to 30 minutes. Remove and serve with tapenade.
Yield: 4 servings
Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A10
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998

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