Time for another delicious bread post — the last one for 2023. December’s hostess was Elle, of Feeding My Enthusiasms. Elle asked us to made fougasse, and put our own spin on it. The Babes are a very creative group!I kept it simple, just changing up the toppings. For the first one, I sprinkled on finely chopped, fresh rosemary and some Maldon salt. It was my favorite. For the second one, I topped it with chopped Kalamata olives and the leftover chopped rosemary. At least the olives didn’t incinerate while baking, but they did have a habit of falling off, so next time I would incorporate them directly into the dough. This was a great choice for an end-of-year bake, so, thank you, Elle!To get the recipe, go to Elle’s website.Check out the creativity of the other Babes: