Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Garden tomato and herb fougasse. I used Paul Hollywood’s recipe with fresh basil, chives, and oregano from the garden. I also added fresh tomato slices from the garden before baking.
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
I was really pleased with how easy the dough was to work with. Watching all those episodes of master class have paid off!
How did you add a Wisconsin twist to your flavors or decoration?
Next time, I bet I can make the loaves in the shape of Wisconsin. This time, since I’m not in Wisconsin, I just used my own garden ingredients.
How did you do?