Thanks for being patient with my roasted red pepper obsession. Above, dropping the scorched peppers into a bowl to steam (see last week’s post on roasting your own peppers). But now the embarrassing part: I shot the video on a different day from pepper-roasting time, so I stuffed the fougasse with with tomato and cheese. So it’s really fougasse in the pizza margherita style. But you get the picture, or at least, the video:
How to make bread in five minutes a day?
The secret is homemade stored dough, mixed and refrigerated for up to two weeks... more