Fougasse with Herbs and Cheese

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped 1 tbsp fresh thyme, chopped
• 100g (1 cup) grated Gruyere cheese 100g (1 cup) grated Gruyere cheese
• Extra olive oil, for brushing Extra olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 48g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and transfer it to a lightly floured surface. Divide the dough into two equal portions.
7. 7.
   Roll out each portion into an oval shape, about 1/2 inch thick.
8. 8.
   Using a sharp knife, make diagonal cuts on both sides of the dough, leaving a thicker portion in the center.
9. 9.
   Gently stretch and pull the cut sections to create the characteristic leaf-like shape of the Fougasse.
10. 10.
    Sprinkle the chopped rosemary, thyme, and grated Gruyere cheese over the top of each Fougasse.
11. 11.
    Transfer the Fougasse to a baking sheet lined with parchment paper.
12. 12.
    Brush the Fougasse with olive oil and let it rest for 10 minutes.
13. 13.
    Bake in the preheated oven for 15-20 minutes, or until golden brown.
14. 14.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Fresh herbs — Ensure the herbs are fresh and fragrant for the best flavor. If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.
• Gruyere cheese — Opt for a good quality Gruyere cheese for its distinct nutty flavor. If unavailable, you can substitute it with Swiss or Emmental cheese.

Tips & Tricks

• For a more pronounced cheese flavor, sprinkle some additional grated Gruyere cheese on top of the Fougasse before baking.
• Serve the Fougasse warm for the best taste and texture.
• Experiment with different herbs and cheeses to create your own unique variations of Fougasse.

Serving advice

Serve the Fougasse as an appetizer or alongside a bowl of soup. It can also be enjoyed as a delicious accompaniment to a cheese platter or charcuterie board.

Presentation advice

Place the Fougasse on a rustic wooden board or a decorative bread basket. Garnish with sprigs of fresh herbs for an appealing presentation.