Leaf-shaped Herb Fougasse
Give your botanical creation a clever name – and tell us about your recipe.
Rosemary & Thyme Herb Bread. Avid gardeners reside at our house, so we were looking forward to this botanical challenge. In spring, we built and installed a raised bed herb garden outside the back door. So easy to grab the herbs we need for cooking/baking. So it was no question as to what challenge we would try – the Herb Fougasse bread. We used fresh rosemary and French thyme from our herb garden as a nod to a British TV show that we have enjoyed called “Rosemary & Thyme”. A mystery series that includes gardening … what’s not to like! And I believe PBS still does repeat episodes of this TV show. Anyway, back to the bread. We use fresh herbs in the dough and also sprinkled herbs on the dough shape just before baking. This bread tasted wonderful! The herb flavors came through great. Just a bit of saltiness from fine sea salt. No butter needed this with bread. We served this at a party and got rave reviews. Shape was a bit uneven, so we’ll work on that next time. And there will be a next time. Plenty of herbs out in the garden to use.
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
Need to work on getting the dough evenly shaped but the flavors were so wonderful it hardly mattered to our guests who enjoyed the bread with us.
How did you add a Wisconsin twist to your flavors or decoration?
We used herbs from our own herb garden.
How did you do?