Kirsten & Annika
Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Wisconsin Parmesan Fougasse. We used the show recipe with the addition of some Wisconsin cheese!
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
My daughter usually picks the recipe from the show that we attempt and she favors the technical challenge. Getting this bread dough even and thin was challenging. The second leaf was better than the first in that regard, but not sure it mattered. We ate the first loaf as soon as it was cool enough to touch.
How did you add a Wisconsin twist to your flavors or decoration?
Our herbs, oregano, sage and rosemary, were from our little garden in the backyard and we added Wisconsin-made parmesan to the top.
How did you do?