tag:blogger.com,1999:blog-18071407.post1234833418636531..comments2024-03-28T10:37:58.651+01:00Comments on Living the life in Saint-Aignan: Focaccia, or fougasse in ProvenceKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-19676287839092005022012-05-02T23:20:35.910+02:002012-05-02T23:20:35.910+02:00I've made fougasse once, using my bread machin...I've made fougasse once, using my bread machine for the dough, but I think I stretched the dough too thinly. Maybe I'll make it next week and take it to my french class. The other students hadn't heard of it when I mentioned reading about it this morning on your blog.<br /><br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-60696742332230802422012-05-02T21:33:08.759+02:002012-05-02T21:33:08.759+02:00Yumm indeed! I'm with Walt on the doughy hand...Yumm indeed! I'm with Walt on the doughy hands... as Lorenza de'Medici once said, "your hands are the best tools"Ellen C-Bhttps://www.blogger.com/profile/15389051938522217628noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48155895781777232082012-05-02T13:06:40.373+02:002012-05-02T13:06:40.373+02:00I'll be that was delicious! I love the cornmea...I'll be that was delicious! I love the cornmeal touch, myself. Yumm!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21388212546872256802012-05-02T12:13:50.176+02:002012-05-02T12:13:50.176+02:00Thanks, PG. We'll probably continue blogging a...Thanks, PG. We'll probably continue blogging and we'll be in touch. Thanks for the good travel wishes. KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-82386444961922149162012-05-02T09:32:59.944+02:002012-05-02T09:32:59.944+02:00I like the 'semoule de maize' idea. We had...I like the 'semoule de maize' idea. We had pizza last night from some left-over salmon bits, anchovies and goats cheese.<br />Tim has just made some 'bastide' bread from Franceline's new loaf mix and that contains semoule [but doesn't specify which]; the texture is lovely.<br />Enjoy your trip.Pollygarterhttps://www.blogger.com/profile/10519711639714303756noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53957740813367630902012-05-02T09:15:19.271+02:002012-05-02T09:15:19.271+02:00What a great way to clear out the pantry and the f...What a great way to clear out the pantry and the fridge before departing. It looks fabulous.Bon voyage! LouiseLouisehttps://www.blogger.com/profile/06314472207391333807noreply@blogger.com