Rosemary and Gruyere Fougasse
Rated 5.0 stars by 1 users
Servings
2 loaves
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
FOR THE DOUGH:
- 7g SAF red instant yeast
- 500g strong white bread flour, plus extra for dusting
- 2 teaspoons salt
- 1 teaspoon sugar
-
2 tablespoons rosemary fused olive oil
- 275ml warm water (105-110°F)
FOR THE FILLING:
- 1 medium onion, thinly sliced
-
1 tablespoon rosemary fused olive oil, plus extra for drizzling
- 100g Gruyère cheese, cut into small cubes
- 3-4 sprigs fresh rosemary, leaves stripped and chopped
- Extra rosemary sprigs for decoration
- Coarse sea salt for sprinkling
- Extra flour for dusting"
Directions
- In a large mixing bowl, whisk together flour, yeast, salt, and sugar.
Combine warm water (105-110°F) with olive oil in a measuring cup.
Make a well in the center of the flour mixture and pour in the liquid.
Mix with a wooden spoon until a soft, slightly sticky dough forms.
Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in an oiled bowl, cover with a damp tea towel, and let rise in a warm place for 1 hour until doubled in size.
PREPARE THE FILLING:
Heat 1 tablespoon olive oil in a skillet over medium-low heat.
Add sliced onions and cook gently for 8-10 minutes until softened and translucent but not browned.
Season lightly with salt and set aside to cool.
Cut Gruyère into small cubes and chop rosemary leaves.
SHAPE THE FOUGASSE:
Punch down risen dough and turn onto a lightly floured surface.
Gently knead in the cooled onions and chopped rosemary until evenly distributed.
Divide dough in half and shape each piece into a rough oval.
Roll each portion into an oval about 10x14 inches.
Transfer to parchment-lined baking sheets.
Using a sharp knife or kitchen shears, make a long diagonal cut down the center, leaving 2 inches uncut at each end.
Make 3-4 shorter diagonal cuts on each side of the center cut, creating a leaf pattern.
Gently stretch the cuts open with your fingers to create the characteristic fougasse shape.
FINAL PROOF AND BAKE:
Press cubes of Gruyère into the cuts and surface of the dough.
Insert small rosemary sprigs decoratively into the dough.
Brush lightly with olive oil and sprinkle with coarse sea salt.
Cover loosely and let prove for 25-30 minutes until slightly puffed.
Meanwhile, preheat oven to 425°F (220°C).
Bake for 18-20 minutes until golden brown and hollow-sounding when tapped on the bottom.
Cool on wire racks for at least 10 minutes before serving.
TO SERVE:
Serve warm, torn into pieces to share. Best enjoyed within a few hours of baking.
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