Tuesday, January 26, 2010

Herbed Fougasse


Fougasse is a rustic bread made with olive oil that's popular in Provence. It's frequently flavored with fresh herbs, olives, nuts or cheese. The loaf is shaped to look like a leaf.

This is another recipe from The Art and Soul of Baking, and again you can find portions of the book online here.

This recipe calls for fresh herbs, and I used a lot of fresh rosemary as it's one of my favorites. The smell in the kitchen when this was baking was amazing--fresh bread, olive oil, and rosemary. After the bread was baked I let it sit out on the counter for a whole day. When I finally tasted it at first I thought that it was a bit dry. But after heating it briefly in the oven it crisped up nicely and the crumb was very tender. The bread was delicious!

Eat your veggies,
Michele

5 comments:

  1. your breads turn out so beautifully!!!!

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  2. That's such a cool shape! I'll have to give this a try. I brought my rosemary plant in for the winter (and it's still alive!).

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  3. Yummy! I bet this would be delicious with a steaming bowl of soup.

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  4. Hi Michelle,

    We publish the cookbook The Art & Soul of Baking. You've been saying the book is totally available on Google Books. We want to clarify that only 20% of the book is available on Google Books. Thanks for baking from the book and posting your reviews on your blog.

    Best, Andrews McMeel Publishing

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  5. Thanks!

    And, I'm so sorry for the misinformation! I have corrected the posts.

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