Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Fennel and Citrus Fougasse
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
I was most proud of the gluten build up that let me achieve the window pane stretch of the dough.
How did you add a Wisconsin twist to your flavors or decoration?
I served it with an Asiago, Swiss Chard cheese spread made here in Wisconsin.
How did you do?