Julia Child's fougasse

I came upon an old Julia Child show where New York City Ecce Panis Bakery chef,Craig Kominiak baked focaccia and fougasse from the same dough. I decided to try it and now it is my new favorite bread recipe.

You will need:

3 cups all-purpose flour

1/2 cup whole-wheat flour

2 teaspoons salt

1 teaspoon instant or rapid-rise yeast

1½ cups water

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary

In a mixing bowl, add both flours, salt, and yeast and stir together. Pour in the water and several spoons of olive oil and knead on low speed until cohesive dough forms and no dry flour remains, about 5 minutes. Transfer dough to oiled bowl, cover with plastic wrap, and let rest for 30 minutes.

When dough has risen, work it by folding it over itself. Fold dough 7 more times. Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours.

My kitchen is cold. I found that setting a heating pad under the mixing bowl helps to activate the yeast.

Transfer dough to lightly floured counter, shape into 8-inch round without deflating, and divide in half. Transfer dough to lightly floured rimmed baking sheet, seam side down, and cover loosely with plastic lightly coated with vegetable oil spray. Let rest at room temperature until dough is relaxed and no longer cool to the touch, about an hour.

Heat oven to 450 degrees. Stretch dough into a round. Let rest again for 30 minutes then brush with olive oil. Top with rosemary and bake 25 minutes.

Turn focaccia into a fougasse by gently pressing the dough into a triangular shape. Stretch it over baking sheet and use a pizza cutter make cuts down center.

Gently stretch dough toward sides of pan to widen cuts and emphasize leaf shape overall size of loaf should measure about 10 by 12 inches. Cover loosely with plastic lightly coated with oil spray and let rest at room temperature until nearly doubled in size, 30 to 45 minutes. Brush top with olive oil and sprinkle with rosemary to finish, Bake at 450 for 18 to 22 minutes. Transfer to wire rack and let cool for at least 15 minutes before serving.