I love baking bread, and Dorie Greenspan‘s provencal olive fougasse recipe came at just the right time. It was a challenge to mold the bread into a leaf shape — and my first attempt was satisfactory, but next time, I’ll be more confident about playing around with the shape and cuts.
The one problem with Dorie’s recipe was the olives! Like other kinds of foods that have strong flavors, I suppose one either hates or loves olives. I fall squarely in the “hater” camp, so swapped sun dried tomatoes in olive oil for the olives. I used the orange zest, but next time would add a bit less. I only made half of Dorie’s recipe, but kept zest of a full orange and the orange flavor was a bit overpowering for me. Ed and Joyce loved the bread, but I still have some left. Maybe the leftovers would make for tasty salad croutons!
Necessity is the Mother of Invention 
Where do you find the time – and yummie!
Thanks for the idea! Personally, I LOVE olives and a good fougasse is enough to make me drool, but I also LOVE sun dried tomatoes. Looks great!
I am also an olive hater so I left them out too. I love the addition of sun-dried tomatoes though. yum!
Excellent idea with the sun dried tomatoes! I also love the thought of using the leftovers as croutons, too bad there weren’t any at our house!
I’m happy to see how the dried tomatoes fared…beautiful. I’d probably leave out the zest and add more herbs…we love olives at our house so Dorie’s recipe works for us, but I’m already thinking of different add-ins…this was a fun recipe to make and to eat.
You are the second Dorista using sun dried tomatoes and I guess it must taste good 🙂 yours looks delicious and I shall try using sun dried tomatoes the next time I make this. Thanks for the idea and have a nice weekend .
Beautiful looking fougasse! Love that you added sun dried tomatoes! I’m sure it was quite yummy!
I didn’t know anyone hated olives but found a few FFWD bakers that played around with other ingredients. I like the sundried tomato idea and will try that (and, also, figs) next time. I really liked making this flatbread. It looks more difficult than it actually is, doesn’t it. I always think you have to run through a recipe once before you can make it yours.
Sorry the olives weren’t up your alley. Great idea using the sun-dried tomatoes!
I think sun-dried tomatoes sound wonderful with this. I love the method and think this could be a base for some great variations. I’m hoping to be more confident with the shaping of the loaf next time, too.
Wow! great substitution!! 🙂
I think this bread would stand up to any number of add-ins 🙂
Looks good.
I love the idea of sun dried tomatoes, bet is was delicious. Tricia and I both thought it to be
a rather easy recipe to prepare, and I think there are so many different ingredients to be
used in the bread. Great job.
I don’t love olives either, but others in my house do. Next time, I might try it with sun dried tomatoes.
I’ve seen some great variations this week, for the olive-haters and the olive-lovers alike. Yours looks great!
The color of your fougasse is great! I have been eyeing the recipe since I bought Dorie’s book, maybe it is finally time to make it 🙂