Fougasse... take 2
This more closely resembles what the fougasse should look like. Even so, it had more oven-spring than I anticipated, which caused some of my slits to nearly close. This one was made from a batch of European Peasant Bread. I'd like to try it with the semolina. And I'd like to try to get it a little thinner. It's delicious no matter what it looks like. Roasted red peppers sprinkled with fresh thyme and coarse salt, wrapped in homemade bread dough that's brushed in olive oil? What's not to like?