Fougasse with Gruyère and rosemary
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- Serves: 1 person
- 200 gzopf flour
- 1 tspsalt
- 1 tspdry yeast
- 50 ggrated Gruyère
- 1 sprigrosemary
- 1 ½ dlwater
- a littlewater
- 2 sprigsrosemary
Step 1Mix the flour, salt, yeast, cheese and rosemary in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Step 2On a lightly floured surface, roll out the dough into a leaf shape approx. 0.5 cm thick. Score the dough lengthwise down the middle, then make three further diagonal incisions on each side for the leaf veins. Brush the fougasse with a little water, scatter the rosemary on top. Cover and leave to rise for a further 30 mins. Brush once more with a little water.
Step 3Approx. 25 mins. in the centre of an oven preheated to 190°C.