Recipe for fougasse bread with goat cheese | EUROtoday

Fougasse is a flat bread from Provence, nevertheless it’s origins are a lot older. Panis focacius was a flat bread made in Roman time cooked within the ashes of a wooden burning fireplace (Roman: focus). Now is a basic of southern France delicacies and this recipe for fougasse bread by France’s most well-known baker, Eric Kayser, is pretty simple to make.

Makes: fougasse bread x 4

Preparation time 15 min – resting time 3 h 15 min – baking time 18 min

Ingredients

500 g (scant 4 cups/1 lb 2 oz) all-purpose (plain) flour (T55)
300 g (11⁄4 cups/101⁄2 oz) water at 20°C (68°F)
100 g (scant 1⁄2 cup/31⁄2 oz) Liquid Sourdough (you will discover the recipe right here)
5 g (11⁄2 tsp) recent yeast, crumbled
10 g (2 tsp) Guérande sea salt
30 g (2 tbsp/1 oz) extra-virgin olive oil + additional for blow-dry
100 g (scant 1⁄2 cup/31⁄2 oz) crème fraîche
100 g (scant 1 cup/31⁄2 oz) grated Emmental cheese
200 g (7 oz) goat cheese, sliced

Method

1 Put the flour, water, sourdough, yeast and salt right into a stand mixer fitted with a dough hook. Mix and knead for 5 minutes on low velocity, then for 7 minutes on excessive velocity. Add the olive oil and knead for one other 3 minutes. Gather the dough right into a ball, cowl with a humid material and depart to relaxation for 2 hours at room temperature. Midway by way of the remaining, deflate the dough by folding it in half. It may have elevated in quantity by the top of the remaining time.

2 On a floured work counter, divide the dough into 4 equal items. Working with one piece at a time, flip it round on the work counter, convey the perimeters in to the center and press down. Turn it once more and form right into a ball, tucking the seam beneath. Repeat with the opposite three items of dough, then cowl them with a humid material and relaxation for quarter-hour.

3 Use a rolling pin to roll every bit of dough into oval flatbreads, round 40 cm (16 inches) lengthy and about 5 mm (1⁄4 inch) thick. Spread one half of every flatbread with crème fraîche, leaving a 2-cm (3⁄4-inch) border across the edge. Sprinkle with grated Emmental and prime with slices of goat cheese.

4 Use a dough cutter to make 3 extensive slashes on the ungarnished half of every flatbread, then fold it over the opposite half. Seal all the perimeters. Place the fougasse on calmly oiled baking sheets. Cover with a humid material and show (proof) for 1 hour at room temperature.

5 Place a baking pan on the bottom oven rack and preheat the oven to 235°C (455°F). Once the oven is sizzling, pour 50 ml (31⁄2 tbsp/13⁄4 fl oz) water into the recent baking pan. Put the fougasse and pan of water into the oven and bake for 4 minutes. Lower the temperature to 220°C (425°F) and bake for one other 14 minutes.

6 Remove the fougasse from the oven, brush them calmly with olive oil and funky on a wire rack.

Extracted from The Bread Book: 60 artisanal bread recipes from one of many world’s biggest bakers – French chef, grasp baker and best-selling writer Éric Kayser. Published by Phaidon Press 2022 Available on Amazon and all bookshops on line and within the excessive avenue. Photography © Massimo Pessina

Éric Kayser comes from an extended line of French bakers, and is the founding father of the award-winning worldwide bakery Maison Kayser.

More French bread recipes

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How to make a French baguette

Brioche bread pudding

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