Garlic and Rosemary Fougasse

Name: Garlic and Rosemary Fougasse
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 11-inch (28 cm) fougasses
Ingredients: 3 tbsp (45 ml) olive oil; 2 tsp finely chopped fresh rosemary; 1 clove garlic, finely chopped; 1/2 Pizza Dough recipe; Olive oil; Fleur de sel

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Preparation 20 MIN

Cooking 12 MIN
Makes 2 11-inch (28 cm) fougasses

Ingredients
Preparation

Ingredients

Aromatic Oil

3 tbsp (45 ml) olive oil
2 tsp finely chopped fresh rosemary
1 clove garlic, finely chopped

Fougasse

1/2 Pizza Dough recipe
Olive oil
Fleur de sel

Preparation

Aromatic Oil

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Fougasse

Preheat the grill, setting the burners to high. Oil the grate.
On a floured work surface, divide the dough in half. Roll one piece of dough at a time to a circle about 11 inches (28 cm) in diameter.
With a knife or kitchen shears, make six incisions on each piece of the rolled-out dough, stopping about 1 inch (2.5 cm) from the edge. Brush with the aromatic oil and sprinkle with fleur de sel.
Reduce the heat to medium-low. Lightly pull the dough apart to open the incisions then place them oiled-side-up on the grate.
Close the lid and cook for 4 to 6 minutes or until the bottom is golden brown. Flip the fougasse and brush with seasoned oil. Sprinkle with fleur de sel. Continue cooking for 4 to 6 minutes, or until the dough is thoroughly cooked. If needed, move the fougasse around on the grill to cook more uniformly. Flip the fougasse onto a board and brush with the remaining seasoned oil.