I was fortunate to be able to join in on a King Arthur baking class with Christine. The class covered fougasse and focaccia, and was a remote, interactive class. It was really fun, and we learned how to make these two lovely breads. I forgot to take a post-bake focaccia photo, so here’s a pre-bake one.

I wished that I had put more asiago cheese on/in the fougasse, and I wished that I had put more salt on/in the focaccia (also, all that rosemary fell off!).

The two loaves are very different, with the focaccia being a much lighter and more tender loaf and the fougasse being more robust. Both were wonderful!