Fagoza Recipes

FAGOZA

Steps:

• Bring water to 110F in a mixer bowl.
• Add the yeast, powder milk to the water using a whisk and mix until yeast is dissolved.
• Add the remaining ingredients and start the mixer to speed 1 ( or lowest ) to blend ingredients. Adjust dough, if too loose add flour, too firm, add water.
• Develop the dough on speed 2 and let mix for 3-5 minutes, or until completely mixed and smooth and elastic.
• Cover bowl with plastic wrap and let dough double in size in a warm place.
• While dough is proofing, prepare the other herbs and cheese.
• Cut green onions 1/2" thick, remover parsley and basil from the main stem and chop fine. Mince the garlic.
• Peel tomatoes (after blanching for 1 minute in hot water and rinsing in cold) remove seeds (cut crosswise in half then squeeze the seeds out) Then cut tomatoes no larger than 1/2" cubes.
• Cut cheese into 1/4"-1/2" cubes (or you can shred the cheese and add it that way).
• When Dough is proofed (doubled in size) punch down and roll it out.
• Add the herbs and cheese over the top.
• Using a bench scraper (or pastry blade) make lots of angled cuts to evenly distribute the herbs and cheese throughout the dough.
• Cut the dough into 24 oz portions,(DO NOT ROUND THE DOUGH) put them into buttered pie tins.
• Proof the dough until light and almost doubled and bake 400F 20-30mins until browned on top and bottom.

FABULOUS FARGOZAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

FOUGASSE

Steps:

• Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
• Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
• Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
• Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.