Recipe - Fougasse With Tapenade

3 tablespoon Dry yeast
1/3 cup Sugar
1 Three fourths cup Lukewarm water
One half cup Extra virgin olive oil; plus
One fourth cup
5 One half cup Allpurpose flour
4 tablespoon Chopped fresh rosemary
leaves
One fourth cup Hard goat's milk cheese;
grated
3 tablespoon Sea salt
3 tablespoon Black pepper; roughly
cracked
1 cup Tapenade

In a large mixing bowl from a standing electric mixer, stir together yeast,
sugar, water and oil until yeast dissolves. Allow to stand at room
temperature for 20 minutes. Mix together flour, rosemary and grated cheese.
Place mixing bowl on mixer with dough hook or paddle and turn on low.
Slowly add flour mixture until all is in and mix until a firm, smooth dough
is formed.

Preheat oven to 400 degrees F.

Pull dough out and knead 5 minutes. Place in a bowl rubbed with olive oil
and cover with a kitchen towel. Allow to stand in a warm place until
doubled in size, about 1 hour. Punch down in bowl, remove and knead 2
turns. Roll into a rectangle about 1/2inch thick and place on an oiled
cookie sheet. Poke uniform indentations into dough, brush with oil and dust
with sea salt and black pepper. Bake until dark golden brown, or about 25
to 30 minutes. Remove and serve with tapenade.

Yield: 4 servings

Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A10

Posted to MCRecipe Digest V1 #1045 by Sue suechef@sover.net on Jan 26,
1998