Monday, September 5, 2011

Fougasse Stuffed with Roasted Red Peppers

Fougasse Stuffed with Roasted Red Pepper
From Artisan Bread in Five Minutes a Day
By Erin at Dinners, Dishes and Desserts

1 pound Olive Oil Dough
1 Medium red bell pepper (or jarred roasted red pepper, drained)
Coarse Salt
1/4 tsp thyme (I didn't have any, used rosemary)
Olive Oil
Whole wheat flour (for dusting, other flour would work too)

If you are using a whole bell pepper, roast it under the broiler or on top of your gas stove.  Put it in a bowl, and cover with plastic wrap for 10 minutes.  Peel the skin away.  Slice into strips.

Preheat oven to 450 degrees, with baking stone in the oven.  Place a broiler pan near the bottom of the oven.

Dust the surface of the refrigerated dough with flour.  Cut off a 1 pound piece.  Dust the piece with more flour and shape into a ball, stretching the dough around the bottom on all 4 sides.

Using a rolling pin, form a large flat round about 1/8 in thick.  Add more flour than normal, when you are going to cut slits, so the dough doesn't close immediately.  Place the dough on a pizza peel (or flat cookie sheet) covered in whole wheat flour.

Cut the slits into the circle of the dough, only on one half.  You made need to add more flour if it is sticky.  Spread open the holes a little using your fingers.  Please the red pepper strips on the other half of your dough, leaving a 1 inch border.  Dampen the dough edge, fold the slitted side over to cover the peppers.  Pinch to seal.  Brush the loaf with olive oil.

Slide the fougasse onto the hot stone.  Pour 1 cup hot water into the broiler tray.  Bake for 25 minutes, or until golden brown.

Allow to cool, then slice or break into pieces to serve.