Lemon And Rosemary Fougasse Food

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ROSEMARY, LEMON, AND PEPPER FOCACCIA



Rosemary, Lemon, and Pepper Focaccia image

An incredible bread! Using lemons on a focaccia seemed so unusual to me, I just had to try it--absolutely loved it! All these flavors play together so nicely. Recipe adapted from "A New Way to Cook", by Sally Schneider. I use Peter Reinhart's recipe for pizza dough, which I hope to post soon.

Provided by GaylaJ

Categories     Yeast Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb pizza dough
1 tablespoon fruity extra virgin olive oil (I used quite a bit more)
2 teaspoons finely chopped fresh rosemary
fresh ground black pepper
1 lemon, scrubbed and dried
1 tablespoon freshly grated parmigiano-reggiano cheese (or 1/2 teaspoon flake sea salt or kosher salt)

Steps:

  • Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
  • Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
  • Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
  • Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.

Nutrition Facts : Calories 27.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 14.8, Carbohydrate 2, Fiber 0.9, Protein 0.5

ROSEMARY FOUGASSE



Rosemary Fougasse image

A variation on the crusty Italian bread

Provided by Food Network

Time 3h15m

Yield 1 fougasse

Number Of Ingredients 2

1/2 batch Amy's Crusty Italian Bread
3 tablespoons fresh rosemary, chopped

Steps:

  • Mix the dough according to the instructions given in the recipe.
  • After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours.
  • Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
  • Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings.
  • Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later.
  • Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving.

BOURRIDE WITH LEMON AïOLI



Bourride with Lemon Aïoli image

Categories     Soup/Stew     Fish     Appetizer     Lemon     Halibut     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

Lemon Aioli
1/4 cup fresh lemon juice
1/2 teaspoon (generous) saffron threads, crushed
1/4 cup extra-virgin olive oil
5 cups chopped leeks (white and pale green parts only; about 4 large)
2 large fennel bulbs, trimmed, diced
2 large carrots, peeled, diced
4 Turkish bay leaves
3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
5 1/2 cups bottled clam juice or fish stock
4 pounds halibut fillets, cut into 2-inch chunks
4 large egg yolks
Fresh chervil sprigs (optional)

Steps:

  • Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
  • Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
  • Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
  • Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

FOUGASSE WITH ROSEMARY AND SEEDS



Fougasse with Rosemary and Seeds image

This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.

Provided by Martha Stewart

Categories     French Recipes

Time 3h

Yield Makes two 13-by-7-inch flatbreads

Number Of Ingredients 13

1/2 teaspoon active dry yeast (not rapid-rise)
2 teaspoons sugar
2/3 cup warm water (110 degrees)
1 1/2 cups unbleached bread flour, plus more for dusting
1/4 cup rye flour
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large egg yolks
1 tablespoon whole milk
1 tablespoon fresh rosemary leaves
2 teaspoons sesame seeds
1 teaspoon nigella seeds
Flaky sea salt, such as Maldon

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1 1/2 to 2 hours, or refrigerate up to 2 days.
  • Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Punch down dough; divide in half. Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour. Roll out each to an approximately 13-by-7-inch oval. With a baker's blade or the tip of a knife, and starting 1 1/2 inches below top of each oval, make a 10-inch vertical slash in each dough until you reach 1 1/2 inches from bottom. Make 1 1/2-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make 1/2-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes. Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.
  • Transfer 1 dough on parchment to oven (on pizza stone, if using). Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.

LEMON AND ROSEMARY FOUGASSE



Lemon and Rosemary Fougasse image

Categories     Bread     Citrus     Herb     Appetizer     Side     Bake     Lemon     Rosemary     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 loaves

Number Of Ingredients 8

3 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
5 cups semolina flour* (pasta flour; about 30 ounces), divided
1 tablespoon coarse sea salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 cups (or more) unbleached all-purpose flour, divided
2 tablespoons finely grated lemon peel
4 teaspoons minced fresh rosemary

Steps:

  • Pour 3 cups warm water into large bowl of heavy-duty stand mixer fitted with dough hook. Sprinkle yeast over; stir to blend. Mix in 1 cup semolina flour. Let stand until small bubbles begin to rise to surface of mixture, about 40 minutes. Mix salt into yeast mixture, then beat in remaining 4 cups semolina flour, 1 cup at a time. Mix in 3 tablespoons oil, then 1 cup unbleached flour (dough will be slightly sticky).
  • Turn dough out onto floured work surface; knead in lemon peel, rosemary, and 1/2 cup unbleached flour. Knead until dough is smooth, elastic, and satiny, adding more unbleached flour by tablespoonfuls if dough is too sticky, about 10 minutes. Form dough into ball; return to same bowl. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
  • Punch dough down. Turn dough out onto floured work surface and knead 5 minutes. Divide dough in half. Sprinkle 2 baking sheets lightly with semolina flour. Roll out each dough piece to 12x8-inch rectangle. Transfer 1 dough rectangle to each prepared baking sheet. Using sharp knife, cut several 3-inch-long slits in each dough rectangle, cutting through completely. Pull slits apart, creating large holes in dough. Cover dough with kitchen towels and let rise in warm draft-free area until dough is doubled in volume, about 40 minutes.
  • Meanwhile, position 1 rack in bottom third and 1 rack in top third of oven and preheat to 425°F. Bake breads until puffed and golden brown, reversing baking sheets halfway through baking, about 30 minutes total. Transfer breads to racks; brush remaining 2 tablespoons oil over top of breads. Cool at least 10 minutes. (Can be made ahead. Cool completely. Wrap breads separately in foil, then enclose in resealable plastic bags and store at room temperature 1 day or freeze up to 2 weeks. If desired, rewarm thawed breads wrapped in foil in 350°F oven for 10 minutes.)
  • Serve breads whole or cut into thick crosswise strips.
  • *A coarsely ground durum wheat flour that is available at some supermarkets, specialty foods stores, and Italian markets.

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