Provencal Olive Fougasse 5_10_12
We enjoyed this olive flatbread although I wasn't crazy about the finished shape. I substituted kalamata olives for the cured, added the required fresh rosemary and lemon zest to the dough. It was a perfect ‘break off a piece to eat as you pass through the kitchen’ food. A couple of Dorie bloggers served it with goat cheese which sounds terrific. Also learned a baker's tip of baking on a stone and have a pan of water under the bread from another blogger. Thanks, all.
This bread would also be a great side to a summer salad.