Monday, December 27, 2004
Fugasse Bread
Sam's Fougasse Bread
Easy and tasty. Hense the reason you can read it here on the daily recipe. The bread can be cut in to peices for an appetizer or in large pieces as a partner for cheese or grilled meat. Keep in mind that the dough must rise for 3 hours.
the procedure
1. In a large bowls sprinkle yeast over the water and stir with a fork to dissolve. Let is stand for 5 minuets. Whisk on 4 tablespoons of the olive oil. In a separate bowl stir together the bread flour, whole wheat flour and a teaspoon of salt. Add flour one cup at a time in to the yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto a lightly floured surface. Knead in garlic and rosemary. Make sure to leave some rosemary for the topping. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky. (Used to take me about 10 minuets by hand. If you have a mixer, check frequentley not to over nead)
2. Transfer dough to a lightly oiled bowl. Spin and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume (about 2 hours).
3. Punch dough down and place in an oiled 9x13 inch baking sheet. Press and pat dough until it covers entire surface of the pan. Cover with a towel and let raise dough reaches top edge of sheet 9 (out 45 minuets).
4. Preheat oven to 400F. Just before baking, dimple dough with fingertips and drizzle surface with 2 table spoon of the olive oil. Sprinkle with the reaming .5 teaspoon rosemary and the reaming 2 teaspoon salt. Transfer to middle rack of oven, Put and empty backing dish on lower rack. Quickly pour 1 cup of boiling water into empty dish and close the door. Bake until bread is golden brown and well risen (20 to 25 minuets). Remove from pan and place on a rack. Brush top with the reaming 1-tablespoon oil. Cut in to squares and serve warm. Don't forget the olive oil and balsamic vinegar for dipping!
the formula
1 envelope active dry yeast
1.5 cups cool H2O (approx 75F)
7 table spoons of olive oil plus oil for greasing
3 cups bread flour, plus flour for kneading
.5 cups whole-wheat flour
4 teaspoons kosher slat
2 large cloves of garlic, minced
generous portions of minced fresh rosemary
* Makes one 9x13 inch flat bread.
Easy and tasty. Hense the reason you can read it here on the daily recipe. The bread can be cut in to peices for an appetizer or in large pieces as a partner for cheese or grilled meat. Keep in mind that the dough must rise for 3 hours.
the procedure
1. In a large bowls sprinkle yeast over the water and stir with a fork to dissolve. Let is stand for 5 minuets. Whisk on 4 tablespoons of the olive oil. In a separate bowl stir together the bread flour, whole wheat flour and a teaspoon of salt. Add flour one cup at a time in to the yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto a lightly floured surface. Knead in garlic and rosemary. Make sure to leave some rosemary for the topping. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky. (Used to take me about 10 minuets by hand. If you have a mixer, check frequentley not to over nead)
2. Transfer dough to a lightly oiled bowl. Spin and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume (about 2 hours).
3. Punch dough down and place in an oiled 9x13 inch baking sheet. Press and pat dough until it covers entire surface of the pan. Cover with a towel and let raise dough reaches top edge of sheet 9 (out 45 minuets).
4. Preheat oven to 400F. Just before baking, dimple dough with fingertips and drizzle surface with 2 table spoon of the olive oil. Sprinkle with the reaming .5 teaspoon rosemary and the reaming 2 teaspoon salt. Transfer to middle rack of oven, Put and empty backing dish on lower rack. Quickly pour 1 cup of boiling water into empty dish and close the door. Bake until bread is golden brown and well risen (20 to 25 minuets). Remove from pan and place on a rack. Brush top with the reaming 1-tablespoon oil. Cut in to squares and serve warm. Don't forget the olive oil and balsamic vinegar for dipping!
the formula
1 envelope active dry yeast
1.5 cups cool H2O (approx 75F)
7 table spoons of olive oil plus oil for greasing
3 cups bread flour, plus flour for kneading
.5 cups whole-wheat flour
4 teaspoons kosher slat
2 large cloves of garlic, minced
generous portions of minced fresh rosemary
* Makes one 9x13 inch flat bread.
Saturday, December 04, 2004
Grand Opening TONIGHT! The Marin Lounge
Hey party people. You are cordially invited to the grand opening weekend fiesta. The virgin venue is located at El Tesoro in downtown,San Diego. Hopefully you and yours can come out to the festivities. Warm people, warm music. Arrive early 'cuz the night will explode.
Venue: The Marin Lounge @ El Tesoro
hosted by: The Underground Lounge
fresh downtempo / underground hip hop / soul / jazz
DJ's:
JERSAN
sh! [stephen hernandez]
FUMI
VINOD TANDON
PAIN
SATURDAY DECEMBER 4TH
The Marin Lounge @ El Tesoro
9PM-2AM 21+/id
No Cover/Gratis
I didnt get the address, but its on 5th ave,across the street from Moose McGillicudy's, next to The Field, 500 block of 5th Ave.
B E T H E R E, FAMILIA !!
Venue: The Marin Lounge @ El Tesoro
hosted by: The Underground Lounge
fresh downtempo / underground hip hop / soul / jazz
DJ's:
JERSAN
sh! [stephen hernandez]
FUMI
VINOD TANDON
PAIN
SATURDAY DECEMBER 4TH
The Marin Lounge @ El Tesoro
9PM-2AM 21+/id
No Cover/Gratis
I didnt get the address, but its on 5th ave,across the street from Moose McGillicudy's, next to The Field, 500 block of 5th Ave.
B E T H E R E, FAMILIA !!
