Here is a complex, rustic, and flavorful version of the Provençal classic; a portion of durum semolina adds extra flavor and color. Studded with deeply caramelized onions, toasted walnut pieces, and fresh rosemary, this long-ferment flatbread is a crust lover’s dream, due to its unique shape. Serve as part of a charcuterie presentation, with pasta, or as a table bread.
Directions – Fougasse
1. In a stand mixer with a dough hook, blend poolish, flours, and water on low speed until a shaggy mass is formed. Autolyse at room temperature for 45 minutes.
2. Add the yeast, sugar, and salt and mix on medium speed for ~5 minutes or until a smooth and elastic dough has formed. Rest dough for 10 minutes.
3. Add oil, walnuts, onions, and rosemary and mix on low until fully combined. Do not overmix. The targeted finished dough temperature should be 75°F.
4. Cover the dough and bulk ferment at ambient temperature for 90 minutes, with stretch and folds at 30-minute intervals, letting rest an additional 15 minutes after the last fold.
5. Scale dough into 350-gram pieces and pre-shape into flattened ovals about 1″ thick. Cover and let bench rest for 15 minutes.
6. Roll into rough oblongs about ½” thick and cut as for fougasse.
7. Place cut fougasse onto an inverted ½ sheet pan covered with a floured piece of parchment, opening the cuts made during shaping. Cover and proof for approximately 1 hour.
8. Steam a preheated 450°F oven lined with a pizza stone and slide the parchment onto the stone. After 5 minutes of baking, reduce heat to 400°F and bake approximately 20 additional minutes until done.
9. Remove from the oven, brush lightly with walnut oil, and cool on a rack.
Directions – Poolish
1. Combine the ingredients in a stand mixer bowl with the paddle attachment.
2. Mix +/- 2 minutes on medium-low speed until fully combined into a thick batter. Cover and ferment at room temperature for 12-16 hours.
YIELD: 466 g / 16 oz
SHELF LIFE: N/A, prep for batch