Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Cheese Wedge Fougasse
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
Was thrilled to have a recipe with fresh herbs that we have started to plant in our garden. Have not cooked with herbs often so great to have another recipe. I tried to shape the bread like a wedge of cheese, if you use your imagination I hope you can make out the shape. I used rosemary, dill and basil. Was worried about the three together but I think it was great. The bread turned out crispy on the outside and tender inside. Reminded me of a pretzel.
How did you add a Wisconsin twist to your flavors or decoration?
I added a Wisconsin twist by trying to shape the dough into a cheese wedge.
How did you do?