Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
I used Paul’s recipe as I had never made this type of bread before.
It was a very sticky dough and thus difficult to shape – so I didn’t feel too badly that they aren’t exactly the same size – leaves seldom are!
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
I was especially pleased to be able to gather all the herbs fresh from my herb garden – just outside the kitchen door.
How did you add a Wisconsin twist to your flavors or decoration?
All herbs grown in my garden. And I am making a native black walnut flavored wine cordial to serve with and complement the fougasse.
How did you do?