Cheese Fougasse using a Magefesa
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Fougasse from Aigues-Mortes is not just any bread; it's a delightful embrace of French tradition, originating from the medieval town of Aigues-Mortes, where salt was once harvested from the surrounding marshlands. This golden, fluffy treat is infused with the enchanting aroma of orange blossom water, making it a sweet memory of sunny Provence. Legend has it that this bread was often prepared for celebrations, and it's said that the locals could smell it baking from miles away—truly a siren call for any food lover! With its soft texture and a hint of citrus, this fougasse is perfect for sharing, or, let's be honest, devouring all by yourself in one sitting. Just make sure you have a good book or a cozy spot to enjoy every bite!
Ingredients
- 250 g Water
- 10 g Fresh baker's yeast
- 500 g Flour t55
- 10 g Salt
- 30 g Olive oil
- 150 g Grated emmental
- 50 g Grated gruyère
- 50 g Granulated sugar
Steps
Prepare the Dough
- Add 250 g of water, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t55, 10 g of salt, 30 g of olive oil in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 3.
- Setaside the dough in the food processor bowl during 1h .
Shape the Fougasse
- Preheat the oven at 240°C.
- Transfer the content of the food processor bowl on a workplan.
- Lightly flour the work surface
- Gently deflate the dough and divide it into two equal portions
- Roll out each portion into an oval shape, approximately 30 cm long and 20 cm wide
- Transfer the content of the workplan on a baking tray to be covered in baking paper before.
- Sprinkle 150 g of grated emmental, 50 g of grated gruyère, 50 g of granulated sugar on the dough.
- Use a knife or dough scraper to make several slits across each oval, creating the traditional fougasse leaf-like pattern. Be careful not to cut all the way to the edges.
- Stretch the slits open slightly to create larger openings in the dough
Bake the Fougasse
- Cook in the oven at 240°C.
- Let the fougasse cool slightly on a wire rack before serving
