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Olive Oil Bread/Fougasse and Toppings





1 1/4   cups water at 100 degrees

¼ cup olive oil

1 teaspoon yeast

1/2  tablespoon iodized sea salt

2   1/3 cups bread flour

2/3 cup Bob’s Red Mill Semolina Flour

Filling: red pepper slices and cheese (recipe follows)




Mixing Dough:  Combine the water, oil, yeast and salt in a large bowl.  Measure and stir together the bread and semolina flour.  Add the dry ingredients to the wet ones and stir until all the dry ingredients are moistened and a dough forms.


Rising, Resting, Shaping, Baking:  Follow directions from preceding recipe for a focaccia or pizza.


Fougasse: Same rising and refrigeration as in previous recipe.  Shape into a long rectangle on parchment and make a diagonal slashes at 4” intervals on 1/2 of the dough.  After 40 minutes, lay cheese slices along the length of the uncut side of dough.  Cover with red pepper slices.  Season with salt and pepper.  Lift the half of the dough with the cuts on top of this filling.  Peel off the parchment and seal the edges with a fork.  Bake for 40 minutes, until the top is browned.











****** ONION AND ROSEMARY ********




1 yellow onion, peeled and thinly sliced

1 teaspoon fresh rosemary, minced

Kosher salt and freshly ground pepper

Olive oil




Cook the onion slices slowly in olive oil until they are soft but not colored.  Cool and reserve.


At baking time, scatter the onions over the surface leaving open areas.  Scatter on the minced rosemary, season with salt and pepper.  Drizzle on olive oil.







1/2 oz dried porcini or chanterelle mushrooms, coarsely chopped

1/3 cup boiling water

3 small red potatoes, thinly sliced

4 ounces button mushrooms, cleaned, trimmed and sliced

Kosher salt and freshly ground pepper

Olive oil




Break up the dried mushrooms by hand, then pulse in a food processor.  Cover them with boiling water for 10 minutes to re-hydrate.

Saute the potato slices for 2 minutes, add the mushroom slices and continue cooking another 2 minutes.  Drain and add the soaked mushrooms.  Reserve the soaking liquid.  After a minute stir in the soaking juices and cook until the pan is dry.  Season with salt and pepper.


At baking time, scatter the vegetables evenly over the dough.  Season again lightly, drizzle on olive oil and bake.







2 red bell peppers, stem and seeds removed

4 ounces cheese: (goat cheese, mozzarella or feta) sliced

Kosher salt and freshly ground pepper




Cut the sides from the peppers and lay them on a foil-lined sheet pan.  Place them under the broiler until the skins are blackened.  Enclose pieces in the foil and let the peppers steam for 10 minutes.  Unwrap and remove skins.  When enough to handle, cut the pepper pieces into strips.  Reserve.


At baking time, spread the cheese slices over half the dough.  Cover the cheese with pepper slices, season with salt and pepper.  Lift the remaining dough over this filling, seal and bake.