Garlic & Herb Flat Bread. A wonderful easy recipe which is versatile enough to allow you to choose the herbs and flavors you enjoy the most! Freezer friendly too!
This delicious recipe has been generously shared by one of our great cooks, Carina. She’s always coming up with great recipes, and here we have Carina’s
Garlic & Herb Flat Bread or Provençal Fougasse
Carina tells me this is a wonderful recipe and her and her hubby eat it dipped in olive oil as a starter or have as a side with some lovely pasta. It’s easy enough to make and versatile so you can choose herbs you enjoy the most.
This is also a great bread for the freezer. Once baked, freeze with layers of parchment in between each flat bread and then when you want a piece, simply allow to defrost, sprinkle a teaspoon of water over the flatbread and warm through in the oven (wrapped in foil) for 5 minutes or in the microwave for 1 minute. It still comes out nice and soft and of course delicious!
Recipe by Carina Duclos
Prep Time: 2 1/2 hrs (includes rise time)
Cook Time: 15 minutes (approximate)
Yield: 2 – 4
3 cloves of garlic, chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/4 cup extra virgin olive oil
2 1/2 tsp dry yeast
1 3/4 cups warm water (105-115F)
4 1/2 cups flour
1 Tbsp salt
Semolina for dusting (optional)
1. In a small saucepan over medium heat combine the garlic and the herbs and the olive oil. Bring to a simmer and cook for 1 to 1 & 1/2 minutes. Remove from heat and let it sit at room temperature.
2. In the stand mixer bowl dissolve the yeast in the warm water. Let it stand for about 5 minutes. Add the oil mixture, flour and salt, attach the dough hook and knead at medium speed until the dough is elastic (5 to 7 minutes).
3. Form the dough into a ball or two and transfer to a lighted oiled bowl, cover with plastic and let it rise for about 1 1/2 to 2 hrs in a warm spot.
4. Punch down the dough and turn onto a clean surface. Split the ball in two ( or take one ball if you already separated the dough before rising) and shape each piece into a loose ball and let them rest for 5 minutes. Dust work surface with semolina and roll each portion onto a rectangle shape and transfer to a baking sheet.
5. Cut three slits at an angle on each side, open the holes a bit so they widen into ovals.
6. Let the dough rest on the baking sheet for about 30 minutes
7. Cook at 425 F for about 15 minutes.
Enjoy warm. Dipped in olive oil is the best way to serve!
****** You can also brush the breads with olive oil as soon as they come from the oven, whilst they are hot. This is also very delicious!
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