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.
I agree this would go nicely with a salad, a patio and a glass of wine :-)
ReplyDeleteYummy looking fougasse!
ReplyDeleteGlad you got this one done…I loved it! Delicious looking! I have been eating mine with roasted veggies and salad all week!
ReplyDelete