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Crunchy on the outside and soft inside, fougasses freeze well. Bake them at 230°C/gas 8 for 6–7 minutes, then remove from the oven, cool, wrap in freezer bags and freeze. To use, bake from frozen at 200°C/gas 6 for 12 minutes.
Typical values per serving:
This recipe was first published in July 2008.