June 8, 2010
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Olive and Rosemary Fougasse
I don’t make fancy breads often, because bread in my home is mostly consumed for breakfast in manageable slices that fit into the toaster to crisp up.
I knew I wasn’t going to be able to fit this into the toaster, and just the mere thought of hacking up this fiery leaf- I mean loaf, of bread into misshapen pieces, slicing it open thinly just so I can spread or lay something over it would almost kill me. I’m not fond of making things that are too pretty to eat. Hence my lack of interest in cupcakes, food paint, fondant for cakes and food colouring.
But then this isn’t your typical breakfast bread, although please, feel free to do as you will with what you made fresh from your oven and with your two bare hands.
Yet when I saw how simple these were to make, and how they promised deliciously edible Ego Boost in the form of the heady fragrance of olives and perfume-y rosemary embedded in one of the most rustic and beautiful patterns one could carve out of dough, I just had to. And guess what? Everything – from the mixing to the heart-stoppingly frightening moment when it’s time to slide the fragile-looking doughs into the oven and to when they emerge crackly and golden – took less than 2 hours. I think I came out of the kitchen, a little dusted with flour and bearing what Richard Bertinet calls the Fougasse Grin, which essentially reads as ‘Look what I’ve made!’.
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