Leaf Shaped Fougasse

Damn you salty herby bread stick. The dough was just too much for my poor little hand mixer. One of the dough hooks twisted right in half. I tried to continue mixing/kneading the dough by hand, but it was just too tough and I didn't make it very long.

The final result was fine. I can't say much other than it tasted like a breadstick. I love dipping bread in oil and balsamic vinegar, so in the end it was a nice treat.

Since this dough was the base of focaccia, and I had images of an airy bread product. I decided not to shape the second ball of dough, I didn't want to create more surface space. Instead I left the mound to rise as a complete oval.

The final result didn't have that baking soda fizz texture I was dreaming of. I need to figure out what kind of bread I am thinking of. This bread was soft and dense. It could have been from a lack of mixing, or not leaving it to rise long enough. It was really tasty and both Andrew and I preferred the oval to the leaf shaped. I definitely will try it again next time I need to serve a bread before dinner. It will be nice to see if it turns out differently, and I will be happy to serve breadsticks and wedges.