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!