Fougasse was one of my earliest breads – the shape being the first one taught in Richard Bertinet’s Dough. It’s very quick to make with yeast, as it doesn’t require a second rise, although I’ve only had limited success making it with sourdough. Like many flatbreads, it seems to rely on the speed of bakers’ yeast to give it a quick spring in the oven.
Fig Jam and Lime Cordial 