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August 22, 2008

Taste and Create XIII: Potato Rosemary Fougasse

Potato Rosemary Fougasse: Baked

For this month's Taste and Create I was paired with Pam from The Backyard Pizzeria and after looking through her blog I finally decided to make the Potato Rosemary Fougasse because I had never made a flat bread before and potatoes and rosemary...What's not to like? And I must say this did not disappoint! It was fabulous!

First off let's talk some dough!

Potato Rosemary Fougasse: Dough

If you've never made bread with potato in it before you have to try it! The potato gives the bread such a wonderful texture and the dough is just a dream to work with! I somehow forgot to add the brown sugar, but the bread turned out fabulously, so I didn't miss it!

Once I had the bread together I put it in a large bowl that had been oiled with olive oil to let it rise:

Potato Rosemary Fougasse: Ready to Rise

And I let it do its thing for about 45 minutes until it had risen nicely:

Potato Rosemary Fougasse: After First Rise

From there I divided the dough into one small ball and one large flat bread:

Potato Rosemary Fougasse: Ready for the Second Rise

I cut slits into the flatbread as you can see above. I also wanted to see how it would work as a smaller "bun" type deal and thus the smaller version as well, which I left untouched other than shaping.

After about 40 minutes the bread had risen to this:

Potato Rosemary Fougasse: Risen and Ready for the Oven

How gorgeous is that?

I baked it for about 23 minutes and it turned out great! I mean look at that crumb!:

Potato Rosemary Fougasse

Look at those lovely bits of rosemary throughout!

Let's take a little closer look at that shall we?

Potato Rosemary Fougasse: Up Close

Isn't that fabulous?

I was very pleased with this bread. I wish I had remembered it last night when my sister was here and we had salads, it would have been the perfect accompaniment! I'd like to make it again and play around with using White Whole Wheat flour in place of the white flour. I think it would work perfectly!

As always Taste and Create was so much fun. Be sure to stop over at the main site and see everyone else's contributions and stop over at the The Backyard Pizzeria for the actual recipe!

I hope you all have a fabulous weekend! A friend of mine who I haven't gotten a chance to spend a lot of time with lately is coming over on Saturday so that should be a blast! Other than that we're just relaxing! Check back later for What's For Dinner and then I'll see everyone on Monday!

Posted by Dianne at August 22, 2008 7:21 AM

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Ooh! that doed look very good! I love making yeast breads!

Posted by: Hannah at August 22, 2008 8:42 AM

oooh! A new bread, and with potato and rosemary too, my favorite ingredients! OK, here's my weekend bread cooking task. Thanks Dianne.

Posted by: Lori at August 22, 2008 9:36 AM

Great looking fougasse Dianne. I think the white whole wheat flour would make a wonderful variation as well. Have fun experimenting.

Posted by: Pam at August 22, 2008 4:20 PM

I can't find any way to contact you on your site, so I am trying to ask a question. The link to the Frozen Fruity Rum Punch ingredient "Banana Punch concentrate" on your web site is broken. I don't know if this is something that you make or you buy. If you make it, I don't know how to make it. I was hoping you could send me the instructions -- whichever way it goes. thank you!

Posted by: Debbie at August 23, 2008 11:59 PM

My e-mail address is on my FAQ page. I sent you and e-mail, but just in case here's the link for the punch: http://www.diannesdishes.com/2007/06/banana-punch.html

Posted by: Dianne at August 24, 2008 4:51 PM

Looks wonderfully crisp and chewy. I can almost smell it.

Posted by: Glenna at August 25, 2008 8:47 AM

Just looking at the pictures is making me want to make more! :o)

Posted by: Dianne at August 25, 2008 1:00 PM

Ooh, that looks so good! I've never had a bread with actual chunks of potato in it, but it sounds delicious!

Posted by: Andrea at September 30, 2008 10:12 PM

It really was fabulous!

Posted by: Dianne at October 1, 2008 3:40 PM

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