fougasse with Streusel Topping

Directions

1. Directions for Fougasse
2. Preheat oven to 450°
3. Take ¼ of the Focaccia recipe ( http://wp.me/s371lr-focaccia ) and remove from the refrigerator take it out of it’s ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
4. Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
5. Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
6. Bake for about 20 minutes at 450°, remove from the oven and take out of cake pan onto a wire rack to cool. Once cool, dust lightly with the confectioner’s sugar,
7. Directions for the Crumble Topping
8. Melt the butter and let it cool slightly , you do not want it too hot.
9. Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
10. Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.