Preparation time: 20 minutes (rest about 1 hour)
Cooking time: 10 /15+ 20 min
Quantity: 6 people
Specific equipment: food processor
250 gr flour
150 ml water
5 gr salt
50 ml olive oil
12 gr dried bread yeast (or half if) yeast is fresh
2 to 3 large onions
Salt and pepper
60 to 80 gr Fourme d’Ambert blue cheese
75 ml of cream
5 to 8 walnuts
1 beaten egg or cream for gilding
Prepare the fougasse dough, let it rise. Heat the cream and dissolve the blue cheese inside et let it cool down. Pan fry onions onions. Then assemble and bake.
Start by making the fougasse dough.
Mix the yeast with warm water (not too hot though). Then add all the ingredients and knead in a food processor at medium speed for a few minutes. Reserve in a warm place covered with humid cloth and let it rise for at least 30 min to 1 hour (for example a warm part in the house or the oven at 30 °C).
If you use a Magimix CookExpert: Water + yeast with the bread / brioche program. When the program stops, add all the ingredients and press auto. I like restart the program a second time.
Meanwhile prepare the filling:
Heat olive oil in a frying pan and sliced onions and fry. Add salt and pepper. Fry until onions become translucent. I like them to cook long so that they become almost caramelized then sooo tasty! (as in mu caramelized onions recipe but it’s not necessary).
Heat the cream in a pan, add 25 gr of blue cheese cut into small pieces and mix until it melts and you obtain a cream more or less homogeneous. Let the cream set in the fridge, it will solidify a little bit.
Assemble the fougasse:
Preheat your oven to 220 °C. Spread the dough on the baking sheet covered with parchment paper. Cover the central part with blue cheese cream. Arrange walnuts (each walnut cut into 4 to 8), onions and cubes of the remaining Fourme d’Ambert. More or less depending on your taste.
Fold the sides of the dough to form a kind of flattened loaf. Brush with fresh cream or a beaten egg for a nice golden brown fougasse.
Bake for about 20 minutes until bread dough is cooked. Ideally serve warm