This fougasse was based on the recipe for grape and blue cheese focaccia on Mimi's blog "Delectable Tidbits" (http://mimicooks.wordpress.com/2009/07/30/of-ghosts-and-grapes/). We baked it on the barbecue. (Please see more photos of fougasse here.)
We used some of this "Not Far From the Tree" harvest of beautiful blue grapes ("Not Far From the Tree" is a charitable Toronto organization that includes a residential fruit-picking program to pick fruit (with permission, of course) that would otherwise go to waste. www.notfarfromthetree.org) The grapes were also delicious in cornmeal muffins.
Here are the rest of the topping ingredients for the fougasse.
The grapes had seeds so I halved each one with a very sharp knife and pulled the seeds out. (It was somewhat labour intensive, but turned out that it wasn't that hard to do. The bonus was that I got to eat the few grapes that didn't get seeded easily.)
Fougasse shaped and dressed. It's essential that it lies on a piece of parchment paper. It would be impossible to move otherwise.
Fougasse is best served still warm and torn rather than cut.
This creature knows it isn't allowed on the counter! (How many times do we have to say "Four Paws on the Floor!"??) As I was trying to get a photo of the bread in the basket, he was poking his nose into the basket for a moment. Luckily for him there is no photographic evidence of that part of his transgression.
in 2007, we bought an inexpensive pizza stone to use on the barbecue... it fits perfectly on the bottom shelf of the barbecue. When the stone is not in use, we prop it up against the wall in the kitchen underneath the peel. The stone is also ideal for baking bread on the barbecue.
When the stone is not in use, we keep it propped against the wall under the regular peel. (We have a superpeel as well; it hangs on a different wall.)
We have used the pizza stone often and as promised by the manufacturer, it has discoloured considerably (we think it's beautiful now). It still works spectacularly. We have made wonderfully crispy thin-crust pizza using the stone on the barbecue. The stone is also great for baking bread and hamburger buns and for fougasse, as well. Of course.