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Receta Fougasse Stuffed with Roasted Red Peppers
by Erin S

Fougasse Stuffed with Roasted Red Peppers

Olive Oil Bread Stuffed with Roasted Red Peppers

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 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)
  • Olive Oil Bread
  • 2 3/4 cups luke warm water
  • 2 packets yeast
  • 1 1/2 Tbls Kosher Salt
  • 1 Tbls Sugar
  • 1/4 cup Olive Oil
  • 6 1/2 cups all purpose flour

Direcciones

  1. Olive Oil Bread
  2. Mix yeast, salt, sugar and olive oil with the water in a large bowl that has a lid (not airtight). I used my mixing bowl, and just fit with plastic wrap.
  3. Mix in the flour using the dough hook on your mixer. Do not knead, stop when all the flour is mixed in.
  4. Cover and allow to rest at room temperature until dough rises and collapses approx 2 hours.
  5. The dough can be used right a way, or refrigerate in lidded container for up to 12 days. It is easier to handle when the dough is cold.
  6. Bread
  7. 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.
  8. Preheat oven to 450 degrees, with baking stone in the oven. Place a broiler pan near the bottom of the oven.
  9. 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.
  10. 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.
  11. 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.
  12. Slide the fougasse onto the hot stone. Pour 1 cup hot water into the broiler tray. Bake for 25 minutes, or until golden brown.
  13. Allow to cool, then slice or break into pieces to serve.