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!