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 (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
I made this twice following the recipe strictly. However, it did not rise either time because there appears to be too little yeast. It was also very salty so the sea salt could be reduced a little. - 10 Jul 2000 (Review from Allrecipes US | Canada)
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! - 20 Aug 2000 (Review from Allrecipes US | Canada)
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! - 27 Aug 2002 (Review from Allrecipes US | Canada)