Recipe for three cheese Fougasse bread from France

Written by on March 16, 2017 in Gastronomy, Starters

Fougasse bread is a French flat bread, a typical staple of Provence. Traditionally it’s styled in a grain of wheat style (like the photo) and it’s origins are thought to be Roman. It’s a bit like the Italian foccacia  bread – but with a French twist. Fougasse was once used to assess the temperature of a wood fired oven. The time it would take to bake gave the baker an idea of the oven temperature and whether the rest of the bread can be loaded. These days we love it for its own unique taste.

How to make Fougasse bread from France

Ingredients: Makes 3 loaves

400g strong white bread flour
1tsp salt
1 x 7g sachet fast action dried yeast
100ml olive oil
200ml warm water

Topping: 25g Gruyère, 25g Comte, 25g Cantal, all grated – (75g cheese in total)

Method

Place the flour, salt, yeast, olive oil and water in a food processor. Blend to form a dough. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Put the dough in a large bowl and set aside to rest in a warm place for 1 hour.

Shape the dough into three rough oval shapes and make 3 slits across the bread on each side with a knife and 1 large one right down the middle, cutting right through the dough ~ you will have 7 slits in total, 3 on each side of the loaf and 1 in the middle. Stretch it with your hands and a rolling pin to about 30cm long.

Put the loaves on to greased baking trays, cover with cling film or a clean tea towel and leave in a warm place to prove until doubled in volume. Allow up to an hour for this.

Pre-heat the oven to 190ºC/375ºF/gas mark 5. Bake the fougasse loaves for 25 to 30 minutes. If you’re adding the cheese or another topping, take the bread out of the oven just before it’s done, sprinkle the cheese or other flavourings evenly over the bread, and return to the oven for 5 minutes. Eat warm or cold.

Alternative toppings to try: caramelised onions, other types of cheese, olives, rosemary, minced garlic, grilled bacon or lardons. Press them into the almost cooked loaf and proceed as before, baking them for a further 5 minutes.

By Karen Burns-Booth of award winning food blog Lavender and Lovage where you’ll find loads more scrumptious recipes!

Related Articles

Homemade Orange Liqueur recipe from France

Homemade orange liqueur – its deliciously sunny, makes for a great gift and makes for a scrumptious treat. Ingredients 600ml dark rum 1 bottle dry white wine 300g (100ozs) golden caster sugar 8 oranges, unwaxed How to make homemade orange liqueur Peel large strips of zest from the oranges with a vegetable peeler. Divide the […]

Continue Reading

How to make chocolate macarons by Pierre Hermé

Perfect for parties, these gorgeous little more-ish macarons from the master in Paris are from his new book “Chocolate” and classified as “easy” (available from Amazon). Nicknamed the ‘Picasso of Pastry’ by Jeffrey Steingarten in Vogue, Pierre Hermé is to the macaron what Louis Vuitton is to the handbag. Named the World’s Best Pastry Chef […]

Continue Reading

Fete de la Gastronomie Montreuil-sur-Mer September 2017

From 22-24 September 2017, France celebrates the annual ‘Fete National de la Gastronomie’. It’s a nationwide annual festival of French cuisine, now in its seventh year. The idea was born when the gastronomy of France became UNESCO listed under the banner of Intangible Cultural Heritage of Humanity. Fete de la Gastronomie France All over France, […]

Continue Reading

Discover authentic Provence with this unique gourmet cultural tour

A trip to Provence is often the trip of a lifetime. It’s a very special place and when you visit, you want to have a very special time and to create unique experiences and memories that you’ll cherish for ever. Martine Bertin-Peterson at Gout et Voyage puts it this way “if you want to experience […]

Continue Reading

Olive Oil | the nectar that’s at the heart of French cuisine

Olive oil is at the heart of French cooking, particularly in the south of France. The great French chef Alain Ducasse said “If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil”. He didn’t specify that it should be French but we’re sure he […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top