Fougasse

I was cheered on last week when I baked Ciabatta. It was so good, so I decided to give Fougasse a try. After some research, I selected a recipe from King Arthur Flour called Smoky Fougasse. This time I decided against the cheese, the optional Pizza Dough Flavor and onions. I had some dry cured black olives that I love. The recipe uses the same technique as the Ciabatta recipe, ie, preparing the biga or sponge 24 hours ahead, then kneading using the Kitchen Aid mixer and adding in the sliced olives. It rose beautifully and after brushing with olive oil, I sprinkled with Maldon sea salt and chopped fresh rosemary before baking on a pizza stone. Well, it was a success. Delicious warm out of the oven after cooling, which was hard to wait for. The next day, I like to slice it, grill it just a bit and then brush with a little olive oil and little more sea salt. Yummy at any time. You can find the recipe on-line or email me. Onward to the Dacquoise for TWD. Although, it is humid, I am going to try it and serve it fairly soon after baking. I will grill the pineapple slices and use my homemade Greek style yogurt instead of white chocolate as suggested on Q&A. Have a great weekend and happy baking! lola