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Friday, May 18, 2012

Provencal Olive Fougasse


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.

3 comments:

  1. I agree this would go nicely with a salad, a patio and a glass of wine :-)

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  2. Glad you got this one done…I loved it! Delicious looking! I have been eating mine with roasted veggies and salad all week!

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