Friday, May 11, 2012

Provençal Olive Fougasse

Finally, a bread with lots and lots of crust! Recipe is from Dorie Greenspan's Around My French Table, p. 48, and is my first attempt at fougasse and French Fridays With Dorie. I did not use olives nor fresh rosemary, but the taste is still very good. Broken chunks would be wonderful spread with rillettes or paté and eaten with cornichons.

10 comments:

amanda @ fake ginger said...

Lots of crust is always a good thing! Yours looks delicious!

Kris' Kitchen said...

Oh don't you just love crusty breads...my favorite part is the crust too. Your bread is lovely. I also saw your post for the steamed fig pudding. Wonderful. Love steamed puddings and I also remember the steamed fig pudding. Enjoyed your blog.

Amy Andrews said...

Yours got such a nice, puffy rise! Nice!

Guyla said...

Welcome to FFwD! Your fougasse looks delicious. I enjoyed traveling around your blogs!

Nana said...

Looks absolutely delicious, and all that crust is
yummy in my book. Welcome to FFWD, Tricia and
I have been having fun here for a while and really
enjoy it.

Mary Hirsch said...

Welcome to FFWD. You'll love participating. It's a nice group. And, your fougasse looked delicious.

acookingmizer said...

did you put anything inside? I sprinkled cheese over a spicy herb spread on one of my two loaves and it was tasty! :)

Cher Rockwell said...

Welcome aboard.
Anything bread is good in my book :-)

Betsy said...

Crust is my favorite part of bread. Yours looks great! And welcome to FFwD!

Elaine said...

Hi, welcome to FFwD! I like how lacy yours looks with the large holes.

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