Smoky Fougasse

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Smoky Fougasse

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Published prior to 2008

This pull-apart bread features lots of chewy crust, and the heady flavors of onion and smoked cheese.

Starter
1 cup King Arthur Unbleached All-Purpose Flour or First Clear Flour
1 cup water
1/8 teaspoon instant yeast

Dough
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons Pizza Dough Flavor (optional)
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
1 cup diced smoked Gruyere, Havarti, or Gouda cheese
1/2 cup golden baking onions or french-fried onions

Sponge: Mix the sponge ingredients together, and let the mixture rest, covered, for 4 and up to 24 hours.

Mix together the sponge and the remaining dough ingredients, except for the cheese and onions, and mix, then knead--by hand, mixer or bread machine--to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes. Knead in the cheese and onions. Allow the dough to rise, covered, until it’s puffy looking, about 1 1/2 hours.

Turn the dough out onto a lightly greased or floured work surface. Shape it into a round or oval, pulling and stretching until it’s no more than 3/4-inch thick. Place it on a parchment-lined or lightly greased baking sheet. Brush it lightly with olive oil, then cut decorative slits into it, all the way through the bottom. Pull the dough apart widely (at least 2 inches apart) at the slits, to make a nice shape. Cover it, and let it rise for 30 minutes.

Bake the fougasse in a preheated 450°F oven for 16 to 18 minutes, until it’s a deep, golden brown. Remove it from the oven, and cool it on a rack. Yield: about 12 servings.

Nutrition information per serving (1 slice, 63g): 200 cal, 9g fat, 7g protein, 24g total carbohydrate, 10mg cholesterol, 290mg sodium, 0mg sugar,0g fiber.

Reviews

1
  • star rating 08/08/2013
  • from
  • 04/01/2010
  • apimom from canada
  • 3 cups flour to one cup water seems a bit on the dry side?
    The amount of water is correct. We measure our four to weigh 4.25 ounces for 1 cup. If when you are making your dough it seems too dry add more liquid. JMD @KAF
1