{"id":609,"date":"2009-05-12T13:51:21","date_gmt":"2009-05-12T18:51:21","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=609"},"modified":"2021-04-01T16:40:22","modified_gmt":"2021-04-01T21:40:22","slug":"roasted-red-pepper-fougasse","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/05\/12\/roasted-red-pepper-fougasse\/","title":{"rendered":"Roasted Red Pepper Fougasse"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/cover-roasted-red-ppr-fougasse.jpg\" alt=\"cover-roasted-red-ppr-fougasse.jpg\" \/>\u00a0<\/p>\n<p>When interviewers ask me for my favorite bread from <strong><a target=\"_blank\" href=\"https:\/\/www.amazon.com\/gp\/product\/0312362919?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0312362919\" rel=\"noopener\">the book<\/a><\/strong>, I always give the same answer&#8211;it&#8217;s this gorgeous roasted red pepper fougasse (<em>foo-gass<\/em>)&#8211; a stuffed flatbread originating in the south of France.\u00a0 It may be because of where I first ate it (perfect fall day, after a bike ride with my wife).\u00a0 The rustic colors and flavors of Southern France burst out of this flatbread&#8211; carmelization of peppers highlighted by thyme, olive oil, and salt.\u00a0 It&#8217;s festive, but so easy to bake from stored dough.\u00a0<!--more--><\/p>\n<p>Preheat the oven to 450F\u00a0for at least 20 to 30 minutes, with a <a target=\"_blank\" href=\"https:\/\/tinyurl.com\/cly2rl\" rel=\"noopener\"><strong>baking stone<\/strong> <\/a>and a broiler tray in place to catch water for steam later.\u00a0 <strong>Let&#8217;s start with a beautiful red pepper:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/1-the-pepper.jpg\" alt=\"1-the-pepper.jpg\" \/><\/p>\n<p><strong>Now, quarter the pepper, discarding the seeds&#8230;<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/2-cut-pepper.jpg\" alt=\"2-cut-pepper.jpg\" \/><\/p>\n<p><strong>&#8230; and flatten the pieces.\u00a0 I used a <a target=\"_blank\" href=\"https:\/\/www.amazon.com\/gp\/product\/B00006JSUB?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00006JSUB\" rel=\"noopener\">cast-iron <\/a>pan here, but you can use whatever you want, so long as it can\u00a0withstand broiler heat.\u00a0 <\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/3-flatten-them.jpg\" alt=\"3-flatten-them.jpg\" \/><\/p>\n<p><strong>Slide under the broiler (or put on the grill, or right on a gas burner)&#8230;<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/4-under-the-broiler.jpg\" alt=\"4-under-the-broiler.jpg\" \/><\/p>\n<p><strong>&#8230; and char them&#8211; if you have a little more red remaining than this, that&#8217;s fine too. <\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/5-fully-blackened.jpg\" alt=\"5-fully-blackened.jpg\" \/><\/p>\n<p><strong>Now dump them into a saucepan and cover them so that they steam their own skins loose&#8212; about ten minutes covered (off any heat).\u00a0 <\/strong>Traditionalists do this in a paper bag but the pan is easier.\u00a0<\/p>\n<p><strong>\u00a0<\/strong><strong><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/6-into-the-pancover-it.jpg\" alt=\"6-into-the-pancover-it.jpg\" \/><\/strong><\/p>\n<p><strong>Peel them with your fingers.\u00a0 A little charred material will remain<\/strong>, and areas of the red flesh will be darkened.<\/p>\n<p><strong><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/7-peel-peppers.jpg\" alt=\"7-peel-peppers.jpg\" \/><\/strong><\/p>\n<p>Now, roll out one pound of any dough you like, to 1\/8-inch (I used the basic <a target=\"_blank\" href=\"https:\/\/artisanbreadinfive.com\/?p=195\" rel=\"noopener\"><strong>Master Recipe from the book<\/strong><\/a>).\u00a0\u00a0 I&#8217;d generally use a non-enriched dough here (no eggs or fat in the dough mix).\u00a0 Try to form an oval or rectangle.\u00a0 <strong>I assembled mine right on a liberally flour-dusted pizza peel<\/strong>, but you can assemble on <a target=\"_blank\" href=\"https:\/\/tinyurl.com\/bctz2c\" rel=\"noopener\"><strong>parchment paper<\/strong> <\/a>for an easier slide into the oven.\u00a0<\/p>\n<p>Slit one side (as in <a target=\"_blank\" href=\"https:\/\/www.markluinenburg.com\/\" rel=\"noopener\"><strong>Mark Luinenburg&#8217;s<\/strong> <\/a>gorgeous photo below), and lay out the peppers on the other side (with their outer, peeled surface facing up).\u00a0 <strong>Sprinkle with thyme and coarse salt to taste.\u00a0 The salt is crucial to bring out the flavor of the roasted peppers.<\/strong>\u00a0\u00a0Use a <a target=\"_blank\" href=\"https:\/\/www.amazon.com\/Roscan-Wooden-Handle-Natural-Bristle\/dp\/B001E40C54?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" rel=\"noopener\"><strong>pastry brush<\/strong> <\/a>to paint a little water around the edges to help make a good seal:<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/8-peppers-and-slits.jpg\" alt=\"8-peppers-and-slits.jpg\" \/><\/p>\n<p>OK, here&#8217;s the tricky part.\u00a0 Fold the slitted half over the peppers and crimp it to the dampened side.\u00a0 If the edges don&#8217;t meet nicely, just trim off the extra with\u00a0<strong><a src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B00091SDFO\" height=\"1\" border=\"0\" width=\"1\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/gp\/product\/B00091SDFO?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00091SDFO\" style=\"margin: 0px; border: medium none\" rel=\"noopener\">kitchen shears<\/a><\/strong>.\u00a0<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/9-fold-over-the-flap.jpg\" alt=\"9-fold-over-the-flap.jpg\" \/><\/p>\n<p>Brush with olive oil and sprinkle with more thyme.\u00a0 If you&#8217;re not using parchment\u00a0paper, make sure that the fougasse is moving well on the pizza peel; if not, nudge some additional flour underneath using a spatula.\u00a0\u00a0<\/p>\n<p><strong>Slide the fougasse onto the <a target=\"_blank\" href=\"https:\/\/tinyurl.com\/cly2rl\" rel=\"noopener\">hot stone<\/a>.<\/strong>\u00a0\u00a0Quickly add 1 cup of hot water to the broiler tray and close the oven door.\u00a0\u00a0\u00a0Bake at 450 F for about 25 minutes, or until golden brown.\u00a0 If you rolled the dough thicker than 1\/8-inch, it will need more baking to develop nice color and prevent an over-moist interior crumb next to the peppers.\u00a0 Bon appetit!<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/05\/cover-roasted-red-ppr-fougasse.jpg\" alt=\"cover-roasted-red-ppr-fougasse.jpg\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 When interviewers ask me for my favorite bread from the book, I always give the same answer&#8211;it&#8217;s this gorgeous roasted red pepper fougasse (foo-gass)&#8211; a stuffed flatbread originating in the south of France.\u00a0 It may be because of where I first ate it (perfect fall day, after a bike ride with my wife).\u00a0 The [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[8,49,56,57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roasted Red Pepper Fougasse - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2009\/05\/12\/roasted-red-pepper-fougasse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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