Categories: Breads, Ethnic
Servings: 24
-FOCACCIA DOUGH -
1 tb Cornmeal Whole sage leaves
1 tb Olive oil 1 ts Kosher salt
Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and
sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,
shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch
oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2
inch slit in center of each oval. Cut 8 more slits in circle around center.
With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let
rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with
Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each
with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one
pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two
breads,12 slices each.
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