February 20, 2010 - 4:53am
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!
Share
KAF Fougasse recipes:
http://search.kingarthurflour.com/search.jsp?N=0&rt=r&Ntt=fougasse&x=57&y=15
Blog, tutorial:
http://www.kingarthurflour.com/blog/2009/07/28/fougasse-less-middle-is-more-crust/
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.