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Add a photoClassic provincial French bread - Fougasse - with traditional toppings.
Ingredients
- 12 oz. Bread Flour
- 1 packet Rapid Rise Yeast
- 8 oz. Chantrelle mushrooms, sliced
- 8 oz. Ile de France Brie, sliced with rind in place
- 2-3 tablespoons Olive Oil
- 2 tablespoons Butter, unsalted
- A pinch of salt
- 1-2 tablespoons Herbs de Provence
Directions
- Dissolve yeast in a few spoonfuls of warm water; add 3 Tbsp flour and a pinch of sugar; mix well to form a soft smooth starter. Form starter into a ball, cover with cloth and rise in a warm draft-free place for 30 minutes.
- Put the rest of the flour on a work surface and form a well in the center. Add the yeast starter, salt, oil and enough water to make a workable dough. Form into a ball, place in a bowl, cover and let rise for 30 minutes.
- Roll the dough into a rectangle to fit a lubed baking sheet. Slash the bread in the traditional herringbone or âleaf veinâ pattern. Sprinkle surface with Herbs de Provence. Add cheese and mushroom slices. Bake in a preheated 450-500°F oven 15-20 minutes until GB&D. Rest 10 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 139 | 30% |
| Total Fat 15.89g | 20% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 45mg | 2% |
| Potassium 307mg | 9% |
| Total Carbs 66.71g | 18% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.44g | 0% |
| Protein 12.88g | 21% |
