Fougasse with Gruyère and rosemary

Fougasse with Gruyère and rosemary

Total: 2 hr 55 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 259 kcal
, Fat: 6 g
, Carbohydrate: 40 g
, Protein: 11 g

Fougasse is the perfect bread to enjoy with friends. Its special leaf-like shape will be a hit with connoisseurs. And it’s ideal for sharing among friends. It always tastes great and goes beautifully with cold cuts and cheese platters. It can be seasoned in lots of different ways and will therefore go perfectly with any of your dishes.

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g zopf flour
1 tsp salt
1 tsp dry yeast (approx. 4 g)
50 g grated Gruyère
1 sprig rosemary, finely chopped
1 ½ dl water, lukewarm

Fougasse

a little water
2 sprigs rosemary, roughly torn
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How it's done

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Dough

Mix the flour, salt, yeast, cheese and rosemary in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Fougasse

On a lightly floured surface, roll out the dough into a leaf shape approx. 0.5 cm thick. Score the dough lengthwise down the middle, then make three further diagonal incisions on each side for the leaf veins. Brush the fougasse with a little water, scatter the rosemary on top. Cover and leave to rise for a further 30 mins. Brush once more with a little water.

To bake

Approx. 25 mins. in the centre of an oven preheated to 190°C.

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