One of the recipes that’s always been in the back of my mind to try after purchasing my copy of Artisan Bread in Five Minutes a Day and falling in love with the no-knead way of making bread is this one: the roasted red pepper fougasse. However, I’ve always been too busy making regular sandwich loaves or my personal favorite, pepperoni bread, to really experiment with too many other recipes in the book. It wasn’t until this past month that I finally decided to dedicate some of my dough to making this wonderful bread, and I am so glad I did. The savory sweetness of the red peppers paired perfectly with the soft crumb and crispy crust of the artisan bread, and the hint of rosemary sprinkled throughout the dough made it simply divine. And as usual for any bread in the book, it’s so easy to make! Here’s what you’ll need:
- 1 grapefruit-sized portion of artisan bread boule dough
- 1 red bell pepper
- Salt, to taste
- Dried rosemary, to taste
- Olive oil
Cut the red pepper into quarters, and then flatten the pieces. Place skin-side up on a foil-lined baking sheet.
Broil until the skin blackens – mine took about 40 minutes in the oven with the broiler on at 500 degrees. When the pepper slices are done, place them in a bowl and cover; the steam will help loosen the skin from the peppers. Peel off as much of the skin as you can, but don’t worry about getting it – it gives a nice smoky flavor.
Preheat the oven to 450 degrees with your baking stone and broiler pan in the oven. Roll out the dough into a large rectangle. Place the red peppers on one half of the dough, and sprinkle with salt and rosemary to taste. Cut slits in the other half of the dough.
Fold the slitted dough over the top of the red peppers and seal. Brush with olive oil and sprinkle with more rosemary.
Place the dough on to the baking sheet and pour one cup of water into the broiler pan. Bake about 25 minutes or until golden brown.
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