Most people are either a cook or a baker, seldom both. I so do not care for baking that I am grateful for living where I do, as in France we are spoiled for our choice of bakers and patissiers. I have yet to find a French housewife who bakes her own bread and even dinner party desserts are very unashamedly bought in, inspite of often totally absurd prices. Today at a not even fancy village bakery I saw an medium sized apricot tart that even I would whip up in five minutes for the royal sum of € 25 ($ 31/£ 20) - highway robbery!
So what got me baking? Again - ridiculus pricing. What the Italians call Foccacia and in Provence is known as Fougasse is easily thrown together with ingredients that cost "trois fois rien" - three times nothing as we say in Provence: wholemeal flour, semolina, some salt, olive oil and warm water plus a few grams of yeast , some Herbes de Provence and about 4 or five chopped up sundried tomatoes. Lovingly kneaded, then left to prove for an hour et voilà! Fougasse! Next time to be varied with lardons (bacon bits) and caramelized onions.