Yield: 24 servings
|1 tablespoon||Olive oil|
|Whole sage leaves|
|1 teaspoon||Kosher salt|
Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half, shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch oval. Transfer dough to prepared pans. With small sharp knife, cut 2½ inch slit in center of each oval. Cut 8 more slits in circle around center. With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each with whole sage leaves.
Sprinkle each with 1 teaspoon kosher salt. Bake one pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two breads,12 slices each.