Fougasse Success

After all that rye sourdough asceticism, time for some Provencal flat bread fun today. These are great fun to make as they involve cutting and stretching the dough before baking. These ones had 16 fresh sage leaves from the garden chopped into them. I was worried that the flavour would be too strong, but not at all. Next time I would even put more in. They went down a storm (with some parsnip soup) and were all eaten at the first sitting. (Not bad between four people.)