Going into our Monaco Unit Study pretty much all I knew about Monaco was it was the size of a city and Grace Kelly married their prince and became a princess. Coming out of our Monaco Unit Study, I know a little bit more, but it was hard to find resources about Monaco. That is the difficulty of these smaller lesser-known countries. But, we did find a fun bread recipe for our cooking around the world lessons, so that was good.
(there aren’t all that many affiliate links in here, but there are a few)
Our Monaco Unit Study resources
I’m sure you are shocked to find out our library had no books on this small country.
None. Zero. Zilch.
But, thankfully Monaco is right smack in the middle of the alphabet, so Geography Now already has their video out for it, so we watched their video.
From there we watched this video about why they’re so rich. I find interesting that these small city-state countries figured out how to keep their countries independent by using banking laws and ideas.
The big thing the kids were amazed by was its’ size. Like, we go farther to get to our nearest grocery store than the entire distance of the country.
Because there was so little information to be had, I didn’t add any printables to our Europe geography notebooking pages.
Monaco unit study: Fresch herb fougasse recipe
I discovered most of the recipes for Monaco are actually from either Italy or France, so we finally settled on a Fresh herb fougasse recipe. This was the suggested recipe from the 9 foods of Monaco that had me laughing so much with every recipe not being from Monaco.
Having a side dish actually worked out pretty well because we created a meal together out of all the micro-nations we studied back in December of 2019 (I have to add the date because I’m really random on when I put geography posts together like I started this back in December when I found the recipe and it just sat here until now when I sat down to write the rest of the post).
When I remade the Monaco bread because the pictures were all gone
Training a future chef has made me a lot more hand-wavey about randomly deciding to make bread. As I mentioned, we did this as part of our study of 4 micro-nations in Europe, and apparently I accidentally deleted the pictures from the bread Batman made. So, I remade it this afternoon so I could have some kind of pictures of stuff.
And because I’m really bad at taking in-process pictures, there are none. Also, it would be really boring because the pictures would just be me watching the mixer.
Fresh herb fougasse ingredients
- 1 pound 2 ounces white bread flour
- 1/2 teaspoon of salt (okay the original recipe only said 10 grams which converts to .35 ounces, but I just threw in some salt)
- 7 grams instant yeast (I accidentally added 9 grams, but I tend to add extra yeast)
- 2 tablespoons olive oil, why is this the only ingredient in this measurement on the recipe?
- 12 ounces of warm water (I learned warm water means around what you would take a shower in
- 2 teaspoons fresh thyme
- 2 teaspoons sage
- 1/2 teaspoon oregano
- sea salt flakes
Things I didn’t do: grease a large container with oil, line 2 baking sheets with parchment paper. I’m also going to admit, I learned a different order for making bread.
- Add the flour and salt together in the mixer.
- Add the yeast to the warm water, stir to dissolve it.
- Add the oil to the flour mixture. Slowly stir in the water putting the mixer on low as the water stirs in.
- After it’s all mixed together, move your mixer to a higher speed and let it mix for about 8-10 minutes.
- The step I forgot to do. Add the spices in while the dough is mixing and getting its nice elasticity that it gets from kneading.
- Let the dough rise for an hour or so while covered. It should double in size.
- Realize that you completely forgot to add the spices to your bread, and grumble that should have happened in step 4.
- Split the dough into two halves. Spread each half out into a roughly oval shape.
- Cut a slit down the middle, and then cut some more slits perpendicular to that. Grumble that your knife isn’t really cutting, and then pull the dough into a kind of leaf shape.
- Let the dough rest for 20 minutes as your oven heats up to 395 Fahrenheit. Drizzle more oil over the top then sprinkle the oregano all over it. Bake for 20 minutes