This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.
Savoury, or summer savoury, is an aromatic herb. Its scent resembles mint and thyme.
Altered ingredient amounts. This is a great recipe, after you realise not to add the full 2 tablespoons of sea salt. 1 1/4 tablespoons of sea salt or coarse salt is enough. I actually used flavoured rosemary oil instead of the plain olive oil. Freezes exceptionally well. It is great if baked in a muffin tin too! - 14 Jul 2008
Used different ingredients. This was an easy, successful foray into breadmaking! It was delicious! I didn't have sea salt so I just used regular salt & added a little to the top before baking - it was just right! I'd make this for guests! - 14 Jul 2008
Even after cutting the salt in half there was still way too much in this recipe. I wouldn't use more than 2 teaspoons of salt when making it again. Other than that it was great fun to make. Fresh yeast always ensures good rising. - 14 Jul 2008