Another go…

The pic is the baked version of the earlier fougasse I posted.

I wanted to add a couple of pics – we’ll see what happens…

The sweet fougasses were topped with morello cherries from my tree (I decided they were superfluous to my wine-making requirements, especially with a new harvest on the horizon), with flaked almonds or dried rosemary and soft light-brown sugar.

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One thing I haven’t got right yet is to keep the holes after baking.

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The one at the top has a layer of pesto showing through – one way to keep the holes open, I guess. The one underneath has chopped olives in the dough and olives on top.

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Three fougassettes.

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