Dried Cherry and Pecan Fougasse

Name: Dried Cherry and Pecan Fougasse
Yield: makes 2 breads/ 12 Servings
Ingredients: 1 1/2 cups warm water (105°F to 115°F), divided; 1 3/4 teaspoons active dry yeast; 1 teaspoon sugar; 3 tablespoons extra-virgin olive oil, divided, plus more for brushing; 3 tablespoons honey; 4 cups all purpose flour; 1 teaspoon salt; 1 cup dried cherries, halved; 1 cup pecans, coarsely broken; 2 1/2 teaspoons finely grated orange peel; 1 egg beaten to blend with 1 teaspoon water (for glaze); Raw sugar* (for sprinkling)

By Dorie GreenspanPhotography by Aya Brackett

September 8, 2009

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Recipe notes