11 fougasse with olive Recipes

bread flour or 500 g all-purpose flour, fast rising yeast, fine sea salt, extra virgin olive oil, warm water (110 degrees ), rough chopped fresh rosemary or 1/4 cup fresh thyme, dozen black olives , rough chopped (optional), fleur de sel (optional), garlic cloves, rough cut, black olives, pitted, anchovy fillet, rinsed well, capers, drained, olive oil, lemon juice, pepper

bread machine yeast, bread flour, sugar, salt, milk, warmed, water, olive oil, nicoise olive, chopped

sugar, active dry yeast (from a 1/4-oz package), all-purpose flour, sugar, table salt, anise seeds, lightly crushed, water, orange-flower water (preferably french ), grated fresh orange zest, mild extra-virgin olive oil (preferably french) plus 1 tbsp for brushing, unbleached all-purpose flour plus additional for kneading, flaky or coarse sea salt

warm water, active dry yeast, all purpose flour, dried basil, groud savory, dried thyme, dried rosemary, salt, olive oil, amount of cornmeal

cubed peeled yukon gold or baking potato, dry yeast, brown sugar, warm water (100o to 110o), all-purpose flour, divided, olive oil, chopped fresh or 2 tsp dried rosemary, salt

white-wine vinegar, salt, black pepper, olive oil, loosely packed mixed baby lettuces such as lolla rossa , oak-leaf, or bibb (16 cups), banon cheeses (9 oz total ) or soft goat cheese, at room temperature, fougasse or baguette

lukewarm water, dry yeast, unbleached all purpose flour, olive oil plus extra for oiling surfaces, salt, pitted and chopped black olives (nyons or kalamata), buckwheat flour

bread flour, olive oil, salt, dry yeast, sugar, water, dry oregano, sun-dried tomatoes, chopped, black olives, quartered, sea salt

recipe basic dough with pate fermentee, recipe follows, cornmeal, for dusting, as needed, whole or broken walnut halves (about 5 oz), dry mountain-style gorgonzola cheese (not dulce), crumbled, olive oil , as needed, special equipment : baking stone, bench scraper, and parchment paper