This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.
So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.
NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.
Red chili pepper, new onion, marjoram….