Fougasse Cut-out ladder and tree-shaped Fougasse flatbreads, studded with fresh herbs, cheese, nuts or anchovies are traditional in Provence, France. (Machine Method) Ingredients 1 cup Water 1 Tbsp. Olive Oil 1 tsp. Sugar 1-1/2 teaspoons SAF® Perfect Rise Active Dry Yeast 4 ounces Roquefort cheese, crumbled 2/3 cup Walnuts, chopped 1/2 tsp. Salt 3 cups Bread Flour TOPPING 1 Tbsp. Olive Oil   Instructions With all ingredients at room temperature, place ingredients in bread pan in order listed. Select Dough cycle. Shaping and Baking Turn dough onto lightly floured surface; punch down. Pat or roll dough into a 4 X 8-inch oval; place on a lightly greased baking sheet. Using a sharp knife or pizza wheel, cut 2 rows of 4 diagonal slits, each 3 to 4-inches long, completely though dough. Stretch dough to double its size, spreading slits so they remain open while baking. Brush with olive oil. Bake at 450ºF (425ºF for convection oven) for 15 to 25 minutes or until golden brown. ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast