A fougasse is a typical bread of South-France (especially French Provence). Either a kind of plain bread, shaped into a pattern resembling an ear of wheat, that replaces a baguette, or with all kinds of fillings. Then it’s eaten at any time of the day but it’s indeed ideal for appetizers. And you must know that the French just love to grab all kinds of delights at l’apéro.
This recipe can also be propose as a starter with green salad. Or served at picnics.
For a perfect fougasse as in France, here are a few information on the recipe:
- I used here Fourme d’Ambert blue cheese as I created this recipe for a cood contest organized by Fourme d’Ambert (and the jury actually liked it as I won and will be heading next spring to the Center of France to discover the region and its delights!). But you may replace Fourme d’Ambert by the blue cheese of your choice, preferably a creamy cheese rather that a strong one such as Roquefort. Why not with Stilton!
Walnuts are great, bringing a crunchy texture but it can be an option
- For the fougasse dough, it’s made with olive oil as I told you it’s a south France specialty. But you can replace by your habitual bread preparation or even pizza crust.
- And for the shape: As you’ll see on the photos, I didn’t make the classic ear of wheat shape because I didn’t want melting cheese to run away from holes or to have too small parts sith more bread than feeling.