notes from my food diary

Garlic bread is ordinary, double-garlic fougasse is extraordinary.  In it, double garlic flavors gently permeates your tastebud, leaving you with a desire to grab some more.  Served warm, it’s a delicious and useful for mopping spaghetti sauce in the plate.  Parmesan cheese, either in chunks or grated, doubles up the pleasure of this wonderful bread.  Anytime you make a pasta dish, be sure to include this, you won’t be dissappointed.

Double-Garlic Fougasse

Makes 1 large bread

1 1/2 cups warm water (100 degree to 110 degree F)

5 teaspoon rapid-rise yeast

1 tablespoon sugar

2 teasponn salt

1/4 cup olive oil

4 to 5 cups bread flour

Salt and pepper

1 teaspoon, approximately, dried Italian seasoning

4 to 6 cloves garlic, finely minced

1 to 2 teaspoons garlic powder

1/2 cup extra-virgin olive oil, or if you could find it, garlic-infused olive oil

1 cup small hunks or grated Parmesan cheese

Line a large baking sheet with parchment paper.

In a mixer, combine warm water with yeast, whisk it, and let it stand for 2 to 3 minutes or until the yeast produces bubbles.  Pour sugar, salt, oil, and most of the flour into the bowl, whisk it briefly.  With a dough hook, knead in slow speed for 5 to 8 minutes, adding more flour if needed to form a soft dough.

Remove dough hook from the machine, coat the entire bowl with cooking spray, put back the dough inside the bowl.  Turn the dough over so it gets covered with cooking spray.  Cover the bowl with plastic wrap and let it rise in a warm place for 45 to 50 minutes or until the dough has doubled in size.

Prepare the filling ingredients, except salt and pepper and cheese, in a small bowl and whisk to combine.

Turn out dough onto a lightly floured work surface.  Pat the dough gently to deflate it and make a 12-inch round.  Sprinkle dough with salt and pepper and smear it with 1/3 of filling mixture and 1/3 of cheese. 

Roll up dough and let rest 5 minutes.  Then roll dough flat again into a 10-inch round and repeat seasoning-oil-cheese treatment.  Roll up the dough again and let rest for 10 minutes.  Roll dough flat into a 12- to 15-inch round or oval.  The filling and oil may leak this time but it’s fine.

Transfer dough into a prepared baking sheet.  Smear top with the last 1/3 part of seasoning-oil-cheese treatment.  Make 3 deep cuts in dough going right throuhg almost to baking sheet.  Strecth out theese gashes somewhat to make 3 openings or ovals.  Cover the dough loosely with plastic wrap and let it rise for 30 minutes or until it puffed up.

While the dough is risen, preheat the oven 375 degree F at least 15 minutes before baking time.  Bake in the middle rack of the oven for 35 to 40 minutes or until golden and crisp on the outside.  Cool slightly and serve.

Source:  adapted from A Passion for Baking by Marcy Goldman