It’s been a long time since I’ve busted out some bread. I found Greg’s recipe for Olive and Sun-Dried Tomato Fougasse and it immediately went on the to-do list. The husband LOVES sundried tomatoes so I knew it would be a hit (spoiler, he ate half for breakfast right after I baked it).
The instructions are pretty easy and I like that you only really have 1-2 hours of sitting around the first day. I used agave instead of honey and that’s pretty much all that needed to be changed. I wanted a thin crispy loaf so I spread mine to the max since the husband loves crispy bits and even though I was super lazy with the shaping it was still tasty (it should look like a leaf, and mine looked like a horror show set of ribs, whatever, it was 6am!). I would have left it about an hour out of the fridge if I wanted it more puffy but this turned out excellent for me. That’s the fun thing about bread: it could turn out ugly but it’s still 1 million times tastier out of the oven than anything  store bought that has had to sit in a grocery store.
The fougasse looks great!! Well done – I need to tackle this, I have all the ingredients already.
p.s. is it just me or is the word ‘fougasse’ inordinately fun to say?!
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Hah, I thought it was just me, I love the word Fougasse!
That looks sooo tasty. So what if it looks like a rib cage instead of a leaf, yummy is yummy and that’s all that counts. Sundried tomatoes are awesome and if you stick them in bread it makes it 1000 times better. Nice work.
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I think the rib effect looks really cool. The last time I made bread I also made it thinner, but I didn’t adjust the cooking time and it was pretty much rock solid. I need to try again this weekend.
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It was a bit crispy in places but the rest was still kind of soft. The next day we soaked it in veggie soup which was pretty awesome.