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Recipe Name: Fougasse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 24

1 Tablespoon(s) Cornmeal
1 Tablespoon(s) Olive oil
Whole sage leaves
1 Teaspoon(s) Kosher salt
Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets
andsprinkle each with 1 tablespoon yellow cornmeal. Divide dough in
half,shape each piece into a ball. Stretch each with rolling pin itno
8x4inch oval. Transfer dough to prepared pans. With small sharp knife,
cut2 1/2 inch slit in center of each oval. Cut 8 more slits in
circlearound center. With fingertips,carefully stretch dough into 12x9
inchoval. Cover and let rise 30 minutes. Preheat oven to 425 F, and
prepareoven as directed with Focaccia.Brush each Fougasse with 1
tablespoonolive oil and decorate each with whole sage leaves. Sprinkle
each with 1teaspoon kosher salt. Bake one pan at a time, 18-20 minutes,
untilgolden. Cool on wire racks. Makes two breads,12 slices each.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 278
Calories From Fat: 202
Total Fat: 22.7g
Cholesterol: 90.6mg
Sodium: 843.5mg
Potassium: <1mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 17.1g

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