Fougasse with Red Onion & Cheese

For the topping

1 red Onion 

1 tbsp olive oil + a little extra 

50g grated Cheddar

50g grated Parmesan

A few Thyme or Rosemary sprigs – finely chopped

Sea salt 

For the dough 

7g sachet easy-blend yeast or 15g fresh yeast 

500g strong white bread flour + extra for dusting

2 tbsp olive oil

2 tsp salt & 2 tsp sugar

Pre- Heat oven to 240C/220C fan/gas 8.

In a bowl stir in dried yeast to the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar. 

Measure100ml of boiling water, top up with cold water to the 300ml mark – it should feel warm to the touch. Add the oil. 

Mix by hand by making a well in the centre of the dry ingredients and pouring in the liquid all at once. Quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour. Alternatively, use the dough hook on your electric mixer and mix together for a couple of minutes.

Tip out the dough onto a floured worktop. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm. 

When the dough is smooth, put it back into the mixing bowl, cover with a tea towel or (a new disposable shower cap) and leave to rest for 1-2hours. The dough is ready when it springs back when you press it with your finger.

Thinly slice the onion and gently cook in the oil until softened, about 5 mins – then allow to cool slightly. Chop the fresh herbs. Tip the dough onto a lightly floured surface and lightly knead in the cooled onion, half of the cheese and half of the herbs. 

Using a sharp knife, cut the dough into four. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.

Lastly sprinkle the fougasse with the remaining cheese and herbs, a little flour and sea salt. Leave the loaves to prove for 20 mins. 

Check that your oven has reached 240C/220C fan/gas 8. Then bake for 13-15 mins until golden. Ideal as a picnic bread, or to be served al fresco and with your favourite Black Mountains Preserves Chutney. The Tomato and Red Pepper Chutney gives you a real sense of the Mediterranean and is the perfect accompaniment to so many savoury platters as well as your favourite BBQ dishes. 

Alternatively contact Helen at Black Mountains Preserves either via FB or through her website. https://www.facebook.com/blackmountainspreserves www.blackmountainspreserves.co.uk

Recipe Black Mountains Preserves