Fougasse Cut-out ladder and tree-shaped Fougasse flatbreads, studded with fresh herbs, cheese, nuts or anchovies are traditional in Provence, France. (Traditional Method) Oven 450ºF 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 Heat water and oil to 120-130ºF. In mixer bowl, combine 1 cup flour and all other dry ingredients; add warmed liquids. With paddle or beaters mix for 4 minutes on medium speed. Gradually add remaining flour; knead with dough hook(s) 4 to 6 minutes, or by hand, until smooth and elastic. Add cheese and nuts. Continue to knead until thoroughly combined. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough test ripe. (Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe.) 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 through 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