The fourth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Fougasse, on page 74. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe makes two large flatbreads. I made only one, using a half recipe and it was huge.
Ingredients were: all-purpose flour, salt, yeast, olive oil, and water. In
the "variations" notes for the recipe in the book were suggestions
about incorporating other ingredients, so I did that as well, using
Calamata olives, fresh rosemary, and Gruyere cheese.
This dough was
easy to work
with, just mixing in a bowl, a few rises, and folding with the bench
scraper, essentially no real kneading, etc. Easy. It
was fun shaping it into a triangle, making the piercing slits, then
stretching again, brushing with olive oil, dotting with more cheese, and
letting it rise before baking.
Oh, my the flavor was wonderful. Definitely a repeat. If
you would like to bake along or be a part of the Modern Baker group,
you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.