Fougasse stuffed with roasted red pepper from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 154) by Jeff Hertzberg and Zoë François

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe suggests using one of this books dough recipes such as: Boule, European peasant, Olive oil, Light whole wheat, or Italian semolina.

  • louie734 on May 01, 2014

    Yes, YES to this beautiful and fragrant stromboli-ish creation. Made quicker by roasting multiple red peppers and freezing them in individual baggies (they defrost in minutes under hot water). I've made this recipe with many different doughs successfully. Sticky dough is no problem if you bake on a silicon mat or parchment. Roll/press out the dough (who cares if it sticks underneath), cut the slits, spread to create the holes, then fold the mat/paper over the red pepper and then use fingers or a spatula to gradually peel it off.

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