Guest
I always thought of fougasse as something you looked at, and not actually ate, until I started making them, and I realized they’re every bit as extraordinary as anything else found in a French Bakery. The combination of the thin, chewy, crispy crust, and light, airy crumb inside is beyond additive. Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a Member of Food Wishes, and read Chef John’s in-depth article about Fougasse, follow this link: You can also find more of Chef John’s content on Allrecipes:
