This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was a super simple fougasse, studded with dried cherries, chocolate and toasted hazelnuts. A fougasse is a type of bread traditionally associated with the south of France and is generally a savoury item (with olives, for example)
Fougasse is meant to be a leaf shape, made by slashing the dough but mine closed up a little in the oven. As you can see from the photos, I also forgot to chop my cherries so 1. they had a hard time incorporating into the dough and 2. they are a little oversized compared to the chocolate chips and chunks. Oh well!
The recipe makes two loaves but I halved it because what 2-person household needs 2 delicious fougasses handing around? 😉 It was SO good – the day it was made, the next day (zapped in the microwave for 15 seconds to soften it or sliced and grilled/ toasted) and even the day after that. It doesn’t stay fresh for too long but luckily reheats pretty well. LOVED the combination of cherries and chocolate with the hazelnuts.
Get the recipe for David Lebovitz’s chocolate and dried cherry fougasse on p 266 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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