Many a time, I wonder if I had apprenticed at my neighborhood bread maker’s bakery when I was a still an impressionable young person, I might have made a name for myself in the art of making breads. I didn’t apprentice so I have not made anything in the name department for myself. But I did observe and I absorbed. The rhythmic kneading, the gentle folding, the blistering heat and the divine aroma of baked bread. It’s all etched in my memory. And bread making always takes me back home to those carefree days.
I hope someday my daughter looks back on our bread baking projects with some pleasant longing. She loves home made breads and fougasse is one of her favorite breads.
I made the Rosemary and Garlic Fougasse for this month’s breadbaker’s theme of summer bounty. The fresh rosemary lends a nice woody aroma and paired with garlic and olive oil, it simply magnifies the taste. This time I also played around with adding a little more hydration and little less yeast and lot of time. Time is what you need to let the flour do its magic you can have a delicious and beautiful bread.
The best part about this bread is that once it is in the oven, you only need wait a few minutes for it to bake. I think that is the best part. I love eating a hot from the oven bread even though I strongly advise you against it. It burns the mouth sometimes.
Breads using Summer Bounty
- Almond and Carrot Biscuits from Basic N Delicious
- Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
- Cherry Bread Pudding from Bakers and Best
- Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
- Garden Herb Focaccia from My Catholic Kitchen
- Herb and Cheese Biscuits from Gayathri’s Cook Spot
- Jalapeño Summer Squash Quick Bread from Magnolia Days
- Mango Kolache from Mayuri’s Jikoni
- Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
- Peach Pull-Apart Bread from Recipes, Food and Cooking
- Peaches and Cream Bread from Cindy’s Recipes and Writings
- Pizza Cipolla – Onion Pizza from Karen’s Kitchen Stories
- Rosemary and Garlic Fougasse from Spice Roots
- Rosemary Breadsticks from A Baker’s House
- Spinach Semolina Bread from The Schizo Chef
- Studded Zucchini Yeast Bread from What Smells So Good?
- Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
- Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
- Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
- Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
- Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here.
Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Rosemary and Garlic Fougasse #BreadBakers
- 500 g flour
- 350 ml water
- 1 tsp dry yeast
- 1 tsp salt
- 2 Tbs chopped fresh rosemary
- 2 Tbs finely chopped garlic
- 4 Tbs olive oil
- Put the water into the mixing bowl of your stand mixer fitted with the paddle and add the yeast.
- Wait about 10 minutes for the yeast to bubble up.
- Add in the flour and salt and mix and knead into a sticky dough.
- Let rise in warm draft-free area until doubled for about an hour
- Gently heat the olive oil and add the garlic into the oil to cook slightly.
- Preheat to 500°F.
- Line two baking sheets with parchment.
- Punch the dough down and turn out onto floured surface; add in the oil and garlic mix into both the dough and divide into two equal halves.
- Roll each half to a 10 - 12 inch shaped oval
- Transfer to prepared baking sheets. Press in the rosemary on top.
- Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes. Make several incisions in each oval, cutting through dough to make it look like a leaf.
- Place the shaped bread on a baking stone/ steel.
- Bake breads until golden on top and slightly crisp on bottom - about 4 minutes on a baking steel. More on a regular stone on or if you are baking on a baking sheet.
- Transfer bread to cooling racks and eat after it has cooled down slightly.