Fougasse with Gruyère and rosemary

Name: Fougasse with Gruyère and rosemary
Prep time: 30 min
Total time: 175 min
Yield: 1
Ingredients: 200 g zopf flour; 1 tsp dry yeast; 50 g grated Gruyère; 1 tsp salt; 3 sprig rosemary

Aperitif fingerfood bake Baking piquant

Total: 2 hr 55 min. | Active: 30 min.

vegetarian, lactose-free

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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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 1 bread

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 sprig	rosemary, roughly torn

How it's done

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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