Fougasse - focaccia with blue cheese and walnuts
This tasty focaccia with cheese and nuts has its origins in France. The cuts according to tradition refers to spike of grain. It can be simple without the garnish or prepared with the addition of blue cheese, nuts, olives or anchovy. Soft inside and flavorful. Must try.
For 3 Person(s)
- 280 ml warm water
- 1 tbsp sugar
- 7 g active dry yeast* (see the notes to halve the yeast)
- 1 tbsp extra virgin olive oil
- 450 g bread flour
- 1 tsp salt
- 70 g walnuts
- 100 g Gorgonzola or other blue cheese
Fougasse - focaccia with blue cheese and walnuts Directions
- In a bowl mix the water, sugar and dry yeast. Set aside for 5 - 10 minutes until foamy.
- In a bowl mix flour and salt. Add the oil and yeast mixture. Mix well.
- Knead the dough by hand for 10 minutes or in an stand mixer with a dough hook for 5 - 8 minutes until it becomes smooth and elastic. Create a ball and lay it in a lightly greased bowl. Cover the bowl with plastic wrap and let rise for 1 hour or until it doubled the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough, add the coarsely chopped walnuts and knead briefly. Line a baking sheet with parchment paper. Transfer the dough and make it flat with your hands, stretching it in a fairly uniform manner, to create a rectangle.
- Cover with a cotton cloth and set aside until puffed up (30 - 45 minutes). Garnish the fougasse with pieces of gorgonzola. Using sharp knife, make 3 diagonal slits on each side towards the center and slightly stretch out the cuts.
- Gently grease with olive oil and bake in a preheated oven at 220° C for about 25 minutes or until the focaccia is golden. Transfer on a baking rack to cool down before serving.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Jessica, I’m literally drooling over this bread. YES YES YES. Totally craving this for lunch today...
See Full Review >> - sandra_lee