Flavoursome Fougasse – Rosemary Onion and Parmesan

Massive Fougasse

Massive Fougasse

Am I attempting to elongate my around the world in 80 bakes challenge somewhat or am I just easily distracted? Perhaps I’ve exceeded my capacity for cake. Who knows. But it seems I’m having a dalliance with bread baking at the moment.

Mini Fougasse rosemary parmesan and onion recipe

Mini Fougasse

I couldn’t let Fougasse pass by undocumented, as something I’ve baked and forgotten about disappearing into the reams of photo I’ve #justbaked on instagram. I had to tell you about them. I realise I’ve baked rather a lot of French things thus far from Tarte au citron, to baguettes so I’m not counting Fougasse as one of my around the world in 80 bakes. BUT they are deliciously simple, despite their extremely complicated and masterful appearance. I gleefully clapped my hands together upon opening the oven door to reveal perfectly formed bread fronds.

Homegrown Rosemary

Homegrown Rosemary

 

You can flavour Fougasse with any herb that you like.I foraged some rosemary from a sandwich buffet that was only used for decoration for an hour and was binward bound. I couldn’t face such waste so pocketed it for baking, to put it to good use alongside rock salt, shallots and pebbles of pecorino cheese. Future Fougasse that I have planned in my head include, roast pepper and garlic; mint and feta; basil and chilli; chia and sesame seed. I’m also taking advantage of the Rosemary bush we’ve inherited in our new home.

I can’t stress enough how simple a dough it is. It’s a basic white dough that can be adapted to make 2 large fougasse or as I’ve made since, many small palm sized fougasse. An impressive side dish to whip out when friends come for tea which can be frozen and defrosted as required.

fougasse recipe

Proven and knocked back dough. Kneaded with rosemary and onions

As with most doughs mix the ingredients together to form a sticky dough. Knead for about 10 minutes until smooth. Place in a large bowl, cover with greased cling film and leave to prove for 1 hour until doubled in size.

Roll your dough to a palm leaf sized shape

Roll your dough to a palm leaf sized shape

Once proven, knock the dough back and knead in your chosen flavours. If using rosemary and onions chop them finely first and sautee the onions in a little oil Then divide your dough into 2 equal amounts (if making large fougasse) or 12 pieces (if making mini fougasse). Roll it out on a lightly floured bench to a thin rectangle about 5mm in depth and about 20cm x 25 cm. The onions will make the dough a little sticky and can be a little more tricky to slice through later on.

The first cut is the deepest fougasse recipe

The first cut is the deepest

Then comes the fun bit. Pop your flat dough onto a lined and semolina sprinkled baking sheet. I like using a pizza cutter for my long slashes in the dough. You have to split the dough up the middle, cutting all the way through and gently encourage the dough to separate, so there’s a space (you can see the baking sheet underneath). Make one diagonal cut (1cm in from the edge so there is still some dough attached to hold your fougasse together) from one end of the dough to the other, leaving 1cm at the opposite end untouched.

Make 3 diagonal cuts at an angle from your central cut fougasse recipe

Make 3 diagonal cuts at an angle from your central cut

Then to add the additional detail. Make 3 diagonal cuts, either side of the split, moving your blade back towards you, at an angle from your central cut. If you want to get all technical these cuts are made at about a 45 degree angle. Make sure you leave at least 1cm of dough un cut at either end so that your fougasse doesn’t fall apart. Don’t forget to encourage the cuts to widen, use your fingers and blade if you have to, to make some space. As your dough rises the gaps will disappear and so will your carefully cut design. (As demonstrated beautifully by my first slightly botched attempt below…)

Perhaps I should have separated the dough a little more before backing this one...

Perhaps I should have separated the dough a little more before baking this one…

Stud your fougasse with chunks of parmesan and any extra rosemary that you’ve saved for extra flavour. If making mini fougasse, repeat this until you’ve shaped all of your dough. Cover it with greased cling film and leave to prove for 20 minutes until puffed up.

Stud your Fougase with chunks of parmesan

Stud your Fougasse with chunks of parmesan

Bake your Fougasse in a pre heated oven at 220 degrees c for 13 – 15 minutes until golden brown. These are delicious served warm, with a rich tomatoey or pestoey pasta dish, but equally tasty served cool and enjoyed independently as a feast in the palm of your hand. They also freeze very well so you can save some for later, or bake it in advance.

Massive Fougasse

Massive Fougasse

Things I used to make my Flavoursome Fougasse

  • 500g strong white flour (or 250g strong white and 250g strong wholemeal flour)
  • 7g instant yeast 
  • 2 tsp sugar
  • 2 tsp salt
  • 2 TBS olive oil
  • 300ml water

1. Knead dough together for 10  minutes. Cover and prove for 1 hour.

  • 1 onion finely chopped
  • 2 cloves garlic chopped

2. Sautee the onions and garlic in a little oil and allow to cool

  • 3 stems of rosemary and a little extra for the final decoration

3. Chop the sprigs of rosemary finely

  • 100g parmesan cheese cut broken into rough cubes for studding into the fougasse before final prove

4. Knead the onions, garlic and rosemary into the proven dough

5. Divide dough into 2 and roll into rectangles 20x25cm and 5 mm thick

6. Place on semolina sprinkled baking sheet and cut into the dough as described above. Studding with parmesan.

7. Cover and prove dough for final 20 minutes

8. Bake at 220 degrees C for 13 -15 minutes until golden brown and the parmesan cheese crisps up slightly.

24. Knished! – Eastern Europe

After watching a Woody Allan film ‘Whatever Works’, I was intrigued to find out exactly what a Knish is , the food that Larry David’s character loves so much.

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It turns out that it's a traditionally Jewish Pastry usually filled with oniony mashed potato. Curious, I signed myself up to the Knish challenge.

All of the recipes online varied massively. One site gave a recipe for 5 dozen or 58 knishes. This would be a bit excessive for me and my 5 friends to eat. I settled for a more basic version and (yes you guessed it) modified it slightly.

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I peeled and boiled 3 large baking potatoes but then proceeded to drop lots of them (and the glass pan lid) into the sink. So after disposing of the sink potatoes I guess I actually had about 2 and a half potatoes mashed up in the end.

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The chopped onions had to be fried in rather a lot of vegetable oil until soft and translucent whilst I messed around with pastry making.

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Its a very simple recipe with flour, oil and water. Again I threw it in the food processor to bring all the ingredients together but you could use a spoon instead 🙂

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needed kneading

It needed kneading until smooth then it needed a rest in the fridge for 30 minutes. Enough time for a cup of tea and to stir the onions.

The pastry seemed a bit dry. This might be because the recipe that didn’t include an egg, where as some of the other put 1 or 2 eggs in the pastry. To remedy this I kneaded a little more water in until I was happy with it.

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Divided

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I chopped the dough into 12 pieces and rolled each piece into a thin circle about 7 inches in diameter.

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Then a quick slick of vegetable oil on the pastry before dolloping a lot of oniony mashed potato in the middle. There is no way I accurately measured this. Perhaps a handful of potato? (I’m sure this is how the professionals do it.)

I tucked up the edges and spread a little egg wash where pastry met pastry to help it seal shut (in theory).

12 Knish balls later and they were ready for a generous egg wash and the oven.

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In hindsight I should have popped a little air vent in the top of each Knish to avoid this Knish mass explosion. There was more mashed potato on the tray rather than in the Knish. This is another danger of making it up as you go along after catching a fleeting glimpse of what it should look like in a film.

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Knish Catastrophe

Nevertheless they tasted pretty good. If I’m being a little critical perhaps a tad on the greasy side, but I bet it would be a  perfect hangover cure!

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If you ignore the mashed potato hanging out the sides of the Knish it looks exactly like how I imagined it would…

There are other flavour variations you can try too if you’re not a mashed potato fan, like meat. I thinkimage its a bit like a pasty so you can have fun with it!

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Sideways Knish

Things I used:

Pastry:
1 and half cups of plain flour
1 top baking powder
Half a cup of water ( and more as needed)
1 tbsp vegetable oil

Filling:
2 and a half large baking potatoes
2 large white onions
Salt
Cracked black pepper (to season)
A cup of vegetable oil

1 egg to seal and wash pastry with