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Rosemary Fougasse made with Heirloom Grain
Fougasse is easily one of my very favorite breads. I first fell in love with it back in my bakery days in Maine. Customers often assumed fougasse was Italian and would affect a New York Italian-American accent when ordering it. They were surprised to learn that fougasse actually hails from the south of France.
Its striking yet delicate leaf pattern makes fougasse a beautiful and unique bread, and the combined flavors of olive oil, rosemary and salt make it unbelievably delicious. You can certainly slice the loaves, but it is much more fun (and authentic) to tear off pieces – the perfect way to break bread with family and friends. As fougasse has so much surface area, it is best eaten fresh as it will become a bit stale overnight, although we gobble it up so quickly at our house it never has a chance to stale!
Rosemary Fougasse made with Heirloom Grain
Its striking yet delicate leaf pattern makes fougasse a beautiful and unique bread, and the combined flavors of olive oil, rosemary and salt make it unbelievably delicious. You can certainly slice the loaves, but it is much more fun (and authentic) to tear off pieces - the perfect way to break bread with family and friends. As fougasse has so much surface area, it is best eaten fresh as it will become a bit stale overnight, although we gobble it up so quickly at our house it never has a chance to stale!
Ingredients
For the Fougasse:
For the Topping:
Instructions
To make the dough:
To shape the dough:
To bake:
Rosemary Fougasse made with Heirloom Grain