And now for something completely different…welcome to my second bonus recipe:
🌟 herby sourdough fougasse 🌟
A tasty flatbread, with a perfect mix of soft pillowy holey parts and equally lovely crunchy edges, ideal for eating on its own, teamed with cheese, or dips, antipasti, soup, chili, or anything it can be dunked in!
I have chosen this recipe because I think it would be a great addition to any holiday/festive table, plus you could shape it in any way you like (Christmas tree anyone??), and it provides a totally different way of using your dough from the first bonus recipe.
I hope you like it!
By the way, the fougasse freezes and defrosts perfectly…allow it to fully cool then wrap it to freeze it. To defrost, place it, uncovered, on a rack to defrost for 2-3 hours then serve. For best results heat it briefly in the oven to crisp up the edges again.
Just as a reminder, these bonus recipes are to say thank you to anyone who has pre ordered my new book; or if you’re not sure yet, to show you the quality and diversity of the recipes you’ll find in the book; AND to keep us all busy baking together until the release date 🌟🌟🌟
Click here for the full details: