by Heather Schmitt-Gonzalez / Tuesday, February 2, 2016
Roasted Red Pepper Fougasse + Simple Olive Oil Dough
The basis for this fougasse is a no-knead olive oil dough that I make often from The New Artisan Bread in Five Minutes a Day. It comes together in five minutes, it's sturdy, and it freezes nicely. It's great for a simple loaf of white bread, some focaccia, or what we use it for most often - pizza crust!
You can make the dough whenever you have a few moments, and then make this fougasse any time in the next twelve days. Twelve! I roasted a couple of red bell peppers over the open flame on my stove, but you could do it under the broiler or in the oven. Heck, in a pinch you could use storebought...but aside from being really easy to do yourself, I think think freshly roasted ones are more vibrant in color and have more flavor.
What "RED" thoughts come to mind when you think February?
Simple Olive Oil Dough
Use this easy, no-knead olive oil dough to make a simple bread or pizza crust.
by Heather Schmitt-Gonzalez
Prep Time: 5 minutes + 2 hours or more unattended
Keywords: bread vegan
Ingredients (approximately 3 pounds, 5 ounces dough)
- 2 3/4 cups (625 grams) lukewarm water
- 1 tablespoon (10 grams) active dry yeast
- 1 tablespoon (17 grams) kosher salt
- 1 tablespoon (15 grams) granulated sugar
- 1/4 cup (55 grams) olive oil
- 6 1/2 cups (920 grams) all-purpose flour
In a 6-quart container or bowl, mix the water with the yeast, salt, sugar, and olive oil. Add the flour and use a wooden spoon or dough whisk to stir everything until combined; you'll probably need to use your hands to incorporate the last of the flour.
Cover loosely (just set a sheet of plastic cling wrap over the top) and let sit at room temperature until the dough has risen and collapsed back onto itself, about 2 hours.
At this point, the dough is ready to be used. Use right away, or secure the plastic wrap with a large rubberband and put the container into the refrigerator. Use refrigerated dough within 12 days.
Roasted Red Pepper Fougasse
Ruby red roasted peppers peek from the slits in this flatbread and infuse it with flavor.
by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake bread vegan roasted red peppers
Ingredients (2 small loaves)
- 1 pound olive oil dough
- 2 red bell peppers - roasted, skinned, stemmed, and seeded
- 1 teaspoon fresh thyme leaves
- kosher salt
- olive oil
Set a baking stone on the center rack of your oven. Place a metal pan or tray on the bottom shelf. Preheat oven to 450° F.
Lightly flour your work surface and divide the dough into two 1/2-pound portions. Working one at a time, form each portion of dough into a ball, then roll out into a ovalish-rectangle that is about 1/8-inch thick. Sprinkle more flour as needed to keep dough from sticking. Set the dough on a pizza peel or rimless cutting board that has been lightly floured.
Rip each roasted pepper into thirds, then line them up on an angle across half of the dough, leaving a border around the edge. Scatter half of the thyme over each portion and then sprinkle with some salt. Cut three slashes in the opposite side of the dough, trying to line them up with the peppers.
Wet the edges of the dough (I just use my fingers) and then gently lift and fold the slitted portion of the dough up and set over the peppers. Adjust so that the peppers are resting under the slits and pinch the edges to seal. Brush the dough lightly with olive oil.
Slide the loaves (or do this one at a time if your stone is not large enough) onto the stone. Quickly add 1 cup of very hot water to the metal pan and close the door. Bake for 17-20 minutes, or until the loaves are golden brown.Cool slightly before cutting or ripping into pieces and serving.
-both the dough and fougasse recipes are slightly adapted from The New Artisan Bread in Five Minutes a Day by Hertzberg and Francois
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and run with the help of Heather of All Roads Lead to the Kitchen, which runs smoothly with the help of our bakers.
This month we'll be baking breads with a RED theme in honor of National Heart Month, Valentine's Day, and the Oscars (red carpet) - any red ingredient goes! For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves enter last month's breads featuring a "new to you" type of flour!
- Braided Red Bean Bread from All That's Left Are The Crumbs
- Detroit Red Top Pizza from Karen's Kitchen Stories
- Japanese Plum Wine Donuts from NinjaBaker.com
- Red Beet Challah from Savoring Italy
- Red Velvet Quick Bread with Cream Cheese Swirl from The Redhead Baker
- Roasted Red Pepper Fougasse from All Roads Lead to the Kitchen
- Salara (Red Coconut Roll) from CulturEatz
- Sourdough Beet Bread from A Shaggy Dough Story
- Tomato Basil Loaf from blackberry eating in late september
If you'd like to bake along with us this month, share your "RED" themed bread using hashtag #TwelveLoaves!
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.