This flat, spherical fougasse loaf may be very widespread throughout France and is a cousin of the Italian focaccia

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:20 minutes
  • Plus rising
• Straightforward
• Makes 2, serves 3-4 (1 loaf)

• Freezable (Freeze cooled loaf, wrapped, for as much as 1 month)

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Substances

• 1 pink onion
• 1 tbsp olive oil, plus slightly additional
• 100g gruyère
• few rosemary sprigs
• coarse sea salt

For the dough

• 7g sachet easy-blend yeast or 15g contemporary yeast
• 500g robust white bread flour, plus additional for dusting
• 2 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil

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Methodology

• STEP 1

  Tip the flour right into a mixing bowl. For straightforward-blend dried yeast, stir this into the flour. For contemporary yeast, crumble it and rub into the flour as you’d with butter when making pastry. Add the salt and sugar.

• STEP 2

  Boil the kettle and measure 100ml right into a jug. Prime up with chilly water to the 300ml mark. Take a look at the temperature together with your finger – it ought to really feel completely hand-hot. Add the oil.

• STEP 3

  Make a effectively within the centre of the dry components and pour within the liquid unexpectedly. Combine shortly utilizing your palms or a wood fork to make a smooth and barely sticky dough. Wipe the dough across the bowl to choose up any unfastened flour.

• STEP 4

  Sprinkle the work floor with flour and tip out the dough. Knead by stretching it away from you, then folding it in half in the direction of you and pushing it away with the heel of your hand. Give it 1 / 4 flip and repeat, growing a rhythm.

• STEP 5

  When the dough is easy, put it again into the blending bowl, cowl with a tea towel and go away to relaxation for 1 hr (no must discover a heat place). The dough is prepared when it springs again once you press it together with your finger.

• STEP 6

  Thinly slice the onion and gently prepare dinner within the oil till softened, about 5 minutes. Reduce the gruyère into small cubes. Chop half the rosemary.

• STEP 7

  Tip the dough onto a calmly floured floor and calmly knead within the onion and chopped rosemary.

• STEP 8

  Utilizing a pointy knife, reduce the dough in half. Roll or press out one piece of dough to an oblong form about 20cm x 25cm, then switch to a baking sheet lined with non-stick paper. Make a big diagonal reduce throughout the centre of the dough nearly to the ends. Make three smaller diagonal cuts both aspect of the big reduce to make a leaf form.

• STEP 9

  Repeat with the opposite piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with slightly flour and sea salt. Warmth oven to 240C/220C fan/fuel 8. Go away the loaves to show for 20 minutes then bake for 13-15 minutes till golden. Serve heat with soups and starters.