The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fougasse - Use Baguette or Foccacia Formula?

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cheesehappens's picture
cheesehappens

Fougasse - Use Baguette or Foccacia Formula?

Which will give me the most traditional result? (I am trying to replicate the amazing fougasse I ate at Paul in London). If using a baguette formula, can I add olives, and if so, at what point in the process? Also, if using a baguette formula, can I brush it with olive oil before baking? Any recipes to share? Merci!

cheesehappens's picture
cheesehappens

Thanks mrfrost and Liam for your replies. I used Jeffrey Hamelman's olive fougasse recipe (to which I added a lot of fresh rosemary) with great results. I will use the recipe again, but will try others, too. Thanks again for your help.

Liam's picture
Liam

Hello


I wanted to send you Bernard Clayton's Fougasse, but I cannot see where or how to attach a file that I have scanned.  If anyone can tell me, I'll get right back to you.


cheers


L