It’s been a long time since I’ve busted out some bread. I found Greg’s recipe forÂ 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 Â store bought that has had to sit in a grocery store.