Reviewed: Apr. 3, 2012

I, too, had trouble getting this to rise...

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Reviewed: Feb. 5, 2012

I made this for my French class when I did a project about Monaco (as it is one of their national dishes) and it was very successful! Just like previous reviews recommended, I doubled the yeast, and halved the salt. I added more herbs than the recipe called for, and i added some salt to the top when I sprinkled with herbs at the end. Also, instead of making loaves, I made biscuits, for easier serving, and I baked them for about 15 minutes. Overall, this recipe was pretty good with some tweaking, though it is still lacking flavor. Enjoy!

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CraCraSammay

Reviewed: Jan. 22, 2010

I love this Bread, my in laws ate 1 loaf in 1 sitting too! I added diced sun Dried tomatoes also to add a bit more flavor. I also added more yeast and herbs since i like a bolder taste. i will make this again and again and again!!

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Nicole

Reviewed: Oct. 10, 2009

This was an ok recipe. right off the block, I doubled the amount of yeast, halved the salt, and put all the herbs in the bread. Oh, and I added some honey to the water. Then it turned out to be one of the better recipes I have worked with for a flat bread.

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wrieck

Cooking Level: Professional

Home Town: Redlands, California, USA

Living In: Gig Harbor, Washington, USA

Reviewed: Jul. 11, 2007

As a amateur cook, this was my first yeast recipe, and it was alright. Didn't add as much salt, and added a teensy bit more yeast than called for. I thought it was pretty good, but my family wasn't sold on it.

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Nosoapradio

Reviewed: Dec. 20, 2005

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.

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Diane Labombarbe

Reviewed: Jun. 5, 2005

MUCH less salt-first time I made it, I practically felt my arteries harden. Doesn't rise very much at all, and therefore the cook time could be a little less I think. Do love the herbs though

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jolieoli

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 28, 2003

The only change I made to this was to double the herbs, and the bread turned out great--sort of chewy with a strong herb flavor. It's easy to make too.

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MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Aug. 27, 2002

This was an easy,successful foray into breadmaking! It was delicious! I didn't have sea salt so I just used Kosher salt & added a little to the top before baking-it was just right! I'd make this for company!

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SAINTFLOWER

Reviewed: Aug. 20, 2000

This is a great recipe, after you realize not to add the full 2 tablespoons of seasalt. 1 1/4 tablespoons of seasalt or coarse salt is enough. I actually used flavoured rosemary oil instead of the plain olove oil. The Fougasse freezes exceptionally well. It is great if baked in a muffin tin too!

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