Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Garlic and Chive Fougasse
I used fresh garlic from my local farmers market and fresh chives from my herb garden. The recipe instructions said to cook the garlic in 4 Tablespoons of olive oil and the knead into the dough after the first proofing. I didn’t think the oil would incorporate, but it did!
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
I cooked my Fougasse on parchment lined cookie sheets. The bottom of the bread did not brown. Perhaps next time I will try preheating the cookie sheets?
How did you add a Wisconsin twist to your flavors or decoration?
My home grown chives were added with the flour and the pressed garlic was kneaded in after the first rise.
How did you do?