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Continued: Recipes: brie and apple soup, fougasse

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  • Last update: October 9, 2013 - 1:31 PM

Calories 380 Fat 27 g Sodium 480 mg

Carbohydrates 19 g Saturated fat 17 g Calcium 140 mg

Protein 17 g Cholesterol 89 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fruit, 2 high-fat meat, 4 fat.


Makes 1 flatbread (about 4 servings).

Note: Fougasse is the French version of focaccia, the Italian flatbread. From start to finish, this bread takes less than two hours, very little of it active time for the cook. It’s best served straight from the oven. The recipe calls for herbes de Provence, a classic mix of dried herbs, which is available at most grocery stores. From “The Soup & Bread Cookbook,” by Beatrice Ojakangas.

1 pkg. (1/4 oz.) or 1 scant tablespoon active dry yeast

1 c. warm water (105 to 115 degrees)

• 1 tsp. sugar

• 2 c. flour

• 1 tsp. salt

1 tbsp. herbes de Provence, or 1 tsp. each dried basil, oregano and rosemary (see Note)

1/4 c. olive oil, plus additional for serving


In a small bowl, combine the yeast, warm water and sugar. Let stand for 5 minutes until the yeast begins to foam.

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