Fougasse is a bread from France and looks so pretty as it is shaped like a leaf. It resembles a lovely puffed leaf and tastes good on its own as it has herbs and cheese included. I baked this almost the same time as few other bakes and I was really wondering if it will get over.
I need not have worried as this one was so good that we just munched on it as a bread stick and it got over pretty soon. This is surely one of those breads that I will be baking again. I adapted mine from Priya and didn't really check out other recipes, even though I had so many bookmarked.
Next time I will experiment using different ingredients that are mostly used. I love melted cheese on freshly baked breads and this is no less. It tastes great when warm from oven.
Today is Fougasse from France
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
Step by Step Pictures for making Fougasse
Fougasse from France
1.5 cups All Purpose Flour
1/2 tbsp Instant Yeast
1 tsp Sugar
1 cup Water Warm start with 1/2 cup water
1 tsp Salt
1.5 tbsp Olive oil
1 cup Cheese Grated
1 tsp Rosemary
In a large bowl, take the flour, instant yeast, salt, sugar and olive oil. Add warm water slowly and knead into a soft pliable dough. Knead can be done till the dough springs back and is soft. This takes about 10 mins.
Form the dough into a ball and place in a large greased bowl.
Cling wrap and allow the dough to rise until doubled in size.
Gently press two fingers into dough. If indentation remains, the dough has risen enough.
Preheat the oven to 200C and line a baking sheet over a baking tray.
Divide the dough into 3 equal balls, roll it as an oval shaped disc.
With a knife make deep slits on the rolled disc, so that they looks like a leaf, continue the same process with the remaining dough.
Transfer it to the lined baked tray and let it rise for about 20 minutes in a warm place.
Brush the top of the unbaked fougasse with olive oil.
Sprinkle enough grated cheese and rosemary over it and bake for 30 minutes until the crust turns golden brown.
Serve as soup sticks or enjoy as such!
Recipe
Fougasse from France
Ingredients
- 1.5 cups All Purpose Flour
- 1/2 tbsp Instant Yeast
- 1 tsp Sugar
- 1 cup Water Warm start with 1/2 cup water
- 1 tsp Salt
- 1.5 tbsp Olive Oil
- 1 cup Cheese Grated
- 1 tsp Rosemary
Instructions
- In a large bowl, take the flour, instant yeast, salt, sugar and olive oil. Add warm water slowly and knead into a soft pliable dough. Knead can be done till the dough springs back and is soft. This takes about 10 mins.
- Form the dough into a ball and place in a large greased bowl.
- Cling wrap and allow the dough to rise until doubled in size.
- Gently press two fingers into dough. If indentation remains, the dough has risen enough.
- Preheat the oven to 200 C and line a baking sheet over a baking tray.
- Divide the dough into 3 equal balls, roll it as an oval shaped disc.
- With a knife make deep slits on the rolled disc, so that they looks like a leaf, continue the same process with the remaining dough.
- Transfer it to the lined baked tray and let it rise for about 20 minutes in a warm place.
- Brush the top of the unbaked fougasse with olive oil.
- Sprinkle enough grated cheese and rosemary over it and bake for 30 minutes until the crust turns golden brown.
- Serve as soup sticks or enjoy as such!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
[inlinkz_linkup id=693885 mode=1]
Pavani says
Same pinch Valli. I baked this for today. Mine has slightly different flavors. I love your simple cheese and rosemary flavorings in there.
Sowmya:) says
Valli, glad to see you join the bread bandwagon! Fougasse looks amazing! I am forever ready to bite into one especially if it has cheese topping....why didn't I think of that? Yum yum
ruchi indu says
Same pinch Valli. I too posted Fougasse. You got a beautiful golden color though... Lovely.
Harini-Jaya R says
Fougasse and Focaccia are very popular today 🙂 Yours came out very well, Valli.
Ritu Tangri says
Fougasse is looking very tempting, more so as I'm fasting today 😀
pumpkinfarmfood says
same pinch Valli....i could have grated cheese too..i am simply in love with the taste of this bread...completely hooked on
Sandhya Ramakrishnan says
What a beautiful looking bread this is! I have seen it many blogs, but have not made it yet. Bookmaking one more to try soon 🙂
Namratha says
That is a very nice shape for bread. Will bake this after the marathon. There are one too many options from France!
Vaishali Sabnani says
Wow what a beautiful bread, love that cheese topping. So many versions of this bread coming up..must get some inspiration to bake this.
Priya Suresh says
Fougasse rocks Valli, thanks for mentioning me. Indeed fougasse are our family favourite, topped with anything this bread makes an excellent meal to have with some salads. Well done.
Sharmila - The Happie Friends Potpourri Corner says
It is a Fogasse day in BM today!! Lovely bake with all the goodness of cheese!!
Veena Krishna Kumar says
Vibha loves this bread and you have baked it so well
srividhya says
Cheese and rosemary is pure sheet bliss.. love the yummy fougassee.. Got to try this soon.
cookingwithsapana says
Rosemary and cheese flavored fougasse looks very tempting. Nice choice and wonderful bake.
ruchi indu says
I too made fougasse :). Yes these are perfect combos for a cup of soup